Deviled Eggs with Bacon

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 07/4/21
Deviled Eggs with Bacon

The Spruce / Kristina Vanni
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 6 servings
Yield: 1 dozen
Nutrition Facts (per serving)
205 Calories
18g Fat
1g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 205
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 22%
Cholesterol 202mg 67%
Sodium 357mg 16%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 9g
Vitamin C 0mg 2%
Calcium 32mg 2%
Iron 1mg 4%
Potassium 112mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Deviled eggs are a quintessential appetizer at parties, picnics, and potlucks across the country. In the 19th century, the term "deviled" became popular to describe spicy or zesty foods. Since deviled eggs are frequently made with mustard and pepper, this term became associated with the filling used to stuff a hard-boiled egg cavity.

If you are planning on serving these deviled eggs with bacon at a party, they can be prepared and filled a day in advance and then covered and stored in the refrigerator until ready to serve. When ready to enjoy, finish with a sprinkle of the crisped bacon and some minced chives.

Ingredients

  • 6 hard-boiled eggs, peeled and halved

  • 1/3 cup mayonnaise

  • 2 tablespoons sour cream

  • 1/4 teaspoon dry mustard

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground red pepper

  • 4 slices cooked bacon, finely crumbled

  • 1 tablespoon minced chives

Steps to Make It

  1. Gather the ingredients.

    Ingredients for deviled eggs with bacon

    The Spruce / Kristina Vanni

  2. Separate the egg whites from the yolks. Place the yolks in a mixing bowl and place the whites on a serving tray.

    Yolks and white separated for deviled eggs

    The Spruce / Kristina Vanni

  3. To the bowl add the mayonnaise, sour cream, mustard, salt, and red pepper.

    Yolks with mayo, sour cream, mustard, salt and red pepper

    The Spruce / Kristina Vanni

  4. Stir to combine until smooth. (Make sure there aren't any large chunks of egg yolk or it will clog the piping bag when filling the egg whites.)

    Filling for deviled eggs stirred together in a bowl

    The Spruce / Kristina Vanni

  5. Place the egg yolk mixture in a piping bag fitted with a large star tip. Pipe the filling into the cavity of each egg white. Alternately, the halves can also be filled using a small spoon.

    Fill the egg whites to make deviled eggs with bacon

    The Spruce / Kristina Vanni

  6. Sprinkle with the crumbled bacon.

    Deviled eggs sprinkled with bacon

    The Spruce / Kristina Vanni

  7. Top with the minced chives.

    Deviled eggs sprinkled with bacon and chives

    The Spruce / Kristina Vanni

  8. Deviled eggs can be served on a deviled egg platter with wells to hold each half. Alternately, the halves can be placed on a platter in a bed of alfalfa sprouts. This not only offers beautiful presentation, but also keeps the deviled eggs from sliding around the platter when passed at a party.

    Deviled eggs with bacon and chives on a platter with alfalfa sprouts

    The Spruce / Kristina Vanni

  9. Enjoy!

Tips

Deviled eggs are delicious all on their own as a snack or appetizer. However, they're also great alongside a big, leafy salad (or tossed in with one), and other spring vegetables such as asparagus.

What Is the Best Way to Peel Hard-Boiled Eggs??

To peel the egg, lightly tap it on a hard surface to crack the shell. Once the shell is cracked all the way around, it should easily peel away from the egg. Sometimes if an egg is older (i.e., not from the farmers market), it will be easier to peel. After the shell is removed, briefly rinse the egg under water to remove any small bits of shell that may still be attached.


It's thought that older eggs are easier to peel than ones straight from the farmers' market, but that can vary widely. Regardless of the age of your eggs, your best bet is to make sure you plunge them in an ice bath to cool afterward, which helps prevent the egg whites from sticking to the shell.

How to Store Deviled Eggs

Deviled eggs are best the day they are made, but can be kept in the refrigerator, covered, for up to 2 days.