FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Appetizers > Deviled Eggs with Bacon

Deviled Eggs with Bacon

The Deviled Eggs recipe everyone will ask for! A secret ingredient and the crispy bacon topping make these irresistible. Deviled eggs are quick and easy to prepare, especially if you make instant pot hard boiled eggs.

Deviled eggs are also the perfect way to use up leftover Easter eggs. Check out more of our favorite hard boiled egg recipes and don’t miss these adorable Easter egg chicks.

Deviled Eggs on a platter garnished with bacon

This post may contain affiliate links. Read my disclosure policy.

Deviled Eggs Recipe

If you’re going to make a deviled egg platter, don’t make the classic deviled eggs that everyone is used to. Surprise your guests with this recipe. This filling has a creamy and interesting texture from the crunchy bits of dill pickles and the crisp bacon pummeled over the top.

These are my husbands favorite deviled eggs both in flavor and texture (right up there with avocado stuffed eggs!). They are show-stopping appetizer for Easter, picnics and potlucks. These are truly egg-cellent! Make them and you will be known for your deviled eggs.

Deviled Egg recipe stuffed with an egg yolk, dill pickle and mustard filling, garnished with bacon

What are Deviled Eggs?

Deviled eggs are the same thing as stuffed eggs or dressed eggs. They are eggs that have been hard boiled, peeled, cut in half and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard and spices (typically paprika). According to the dictionary, the word “deviled” simply means “to season highly.”

Deviled Egg Recipe ingredients with hard boiled eggs, mustard, pickles, mayo and seasonings

Pro Tips for the Best Deviled Eggs:

  • Cook eggs until they are hard boiled with a dry center
  • Do not overcook or the yolks will tint green
  • A mini cookie scoop makes it easy to portion the filling
  • Always taste the filling and add more seasoning, pickle juice or mustard to your liking

How to Boil Eggs for Deviled Eggs?

There are several methods. If you own an instant pot, we prefer to make instant pot hard boiled eggs because they are easiest to peel. If not, this stovetop method works great for making hard boiled eggs. Be sure to set your timer since over cooked egg yolks will turn green.

The Best deviled eggs on a platter garnished with bacon and paprika

How to Peel Hard Boiled Eggs:

For a beautiful deviled egg platter, you want the peeled egg white to come out clean and smooth. Generally, older (store-bought) eggs are the easiest to peel. If using farm fresh eggs, use the instant pot to hard boil eggs for easier peeling. Follow these tips for peeling hard boiled eggs to prevent the shell from sticking:

  • Chill boiled eggs in an ice bath right after they are cooked
  • Roll the egg on the counter to crack the shell all around then soak in a bowl of water for a minute. The water gets under the shell and makes it easier to peel.
  • Start peeling the egg from the wide (bottom) end of the egg where the air pocket is to get under the membrane.
  • If you get a stubborn egg, peel while submerged in a bowl of water or under running water

How To Make Deviled Eggs:

Deviled eggs are one of the easiest appetizers to make. If serving a larger crowd, you can easily double the recipe.

  1. Peel hard boiled eggs, cut in half lengthwise and remove yolks to a bowl.
  2. Mash yolks with a fork then mash in mayo, pickle juice, mustard and seasonings.
  3. Fold in finely diced baby dill pickles then add more seasoning to taste.
  4. Spoon filling into egg halves and serve garnished with paprika and bacon bits

Peeled and halved hard boiled eggs

How to make egg filling process photo collage

Can Deviled Eggs be Made Ahead?

Deviled eggs can be made up to 2 days in advance, but they should not be left out. To store deviled eggs, cover and refrigerate until serving. Sprinkle on the paprika and bacon garnishes just before serving.

Up close deviled egg served with bacon and paprika garnish

More Egg-cellent Egg Recipes:

These bacon and dill pickle deviled eggs always get rave reviews. I hope they become a new favorite for you. If you have a favorite deviled egg recipe, I would love to hear about it in a comment below!

Deviled Eggs with Bacon

4.79 from 14 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Deviled Eggs on a platter garnished with bacon

The Deviled Eggs recipe everyone will ask for! The crunchy dill pickles and crispy bacon topping make these irresistible. 

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$8
Keyword: deviled eggs
Calories: 86 kcal
Servings: 16 deviled eggs

Ingredients

  • 8 hard boiled eggs peeled and halved
  • 1/4 cup mayonnaise
  • 2 tsp dill pickle juice
  • 1/2 tsp yellow mustard (or dijon), or to taste
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • 2 baby dill pickles very finely diced
  • 1/8 tsp paprika to garnish
  • 3 oz bacon (4 strips) chopped and browned, for topping

Instructions

  1. Cut peeled eggs in half lengthwise and place them on a serving platter. Remove yolks with a spoon and place them in a medium mixing bowl. 

  2. Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard, 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder and mash together until creamy.

  3. Mix in finely diced pickles. Add more seasonings to taste if needed.

  4. Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and big pinch of browned bacon bits.

Nutrition Facts
Deviled Eggs with Bacon
Amount Per Serving
Calories 86 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 98mg33%
Sodium 206mg9%
Potassium 49mg1%
Protein 3g6%
Vitamin A 155IU3%
Vitamin C 0.1mg0%
Calcium 16mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

FREE BONUS: 5 Secrets to Be a Better Cook!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Bex
    October 14, 2019

    I made this for thanksgiving (Canada). It was ok. I think next time, I’ll use relish instead of baby dill pickles. Reply

    • Natashas Kitchen
      October 14, 2019

      Thank you so much for sharing that with me. Reply

  • Joseph
    September 27, 2019

    will make this recipe on Sunday for snack ,,football ,, this y’all tip on the easy easy simple way to guarantee easy peal just add couple tbs of corn oil olive oil or whatever oil ya cook with to the water ya boil in the shells are porous and will absorb oil between shelling skin that separates shell from the white ,,,just cool room temp or ice bath whatever crack wide end roll lightly on counter to crack shell on sides and you will smile ,EASY PEEL Reply

    • Natashas Kitchen
      September 27, 2019

      Thank you for sharing that tip with all of us Joseph! That’s so great! Reply

  • Ruth
    August 30, 2019

    In addition to mayonnaise I add about half cup of cream cheese to the mix. This is for any recipe. It is my base. Reply

    • Natashas Kitchen
      August 30, 2019

      Thank you so much for sharing that with me. Reply

  • Jan
    July 23, 2019

    I put cut up small shrimp and add some shrimp sauce to the egg mixture. Reply

    • Natashas Kitchen
      July 23, 2019

      Thank you so much for sharing that with me. Reply

  • Susan Kloss
    July 19, 2019

    I learned this from my Grandma and it works … when hard boiling eggs, put in 1 T of baking soda in the water. After they’re done, put in the ice bath and the shells will peel right off with no trouble. Reply

    • Natashas Kitchen
      July 19, 2019

      Thank you so much for sharing that Susan! Reply

  • Paula Hegelund
    June 27, 2019

    I always love deviled eggs. I will try them with bacon next time. I do not put pickles in mine but do add horseradish and a couple of dot of hot sauce, they go quickly. Reply

    • Natashas Kitchen
      June 27, 2019

      That sounds delicious! Thank you so much for sharing that with me Paula! Reply

  • Malvina Cocciolone
    April 29, 2019

    Made these over Easter everyone loved them and there were none left over Reply

    • Natashas Kitchen
      April 29, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Malvina! Reply

  • Karen J
    April 20, 2019

    Devilled eggs are always the first dish to disappear!
    I use a bit of sweet pickle relish. I never thought to use bacon. Yummm!! Reply

    • Natashas Kitchen
      April 20, 2019

      They sure are! I hope you love this recipe! Reply

  • Jocelyn Williams
    April 17, 2019

    I’m doing this on Sunday and substituting mayo w/organic greek yogurt. I would love to add pickles but have to watch my salt intake. Bacon is enough. I do enjoy watching on facebook!! Reply

    • Natashas Kitchen
      April 17, 2019

      Hi Jocelyn! I’m so happy you are enjoying our recipes! Thank you for your awesome review! Reply

  • Christene
    April 1, 2019

    Ever since I was a kid I have just loved deviled eggs. Great recipes! Reply

    • Natashas Kitchen
      April 1, 2019

      Thank you for sharing that with us Christine! Reply

      • Christene
        April 2, 2019

        Your welcome! Reply

  • Becky Hardin
    April 1, 2019

    Deviled Eggs with bacon are the bomb!!! These are perfect! Reply

    • Natashas Kitchen
      April 1, 2019

      I’m so happy you enjoyed that Becky! Reply

      • Maitai
        October 14, 2019

        I’m going to make it today! Can you tell me what brand of mayo you use? Hellman’s? Heinz? Reply

  • Monica
    March 31, 2019

    Hi Natasha, I add 1-2 tablespoons of softened cream cheese to My Yolks with the Mayo & Seasonings, it makes the body firm up nice and super great flavour.. Reply

    • Natashas Kitchen
      March 31, 2019

      Thank you so much for sharing that with me! Reply

  • Carissa
    March 31, 2019

    Sprinkle in a little curry powder. The taste is amazing! Reply

    • Natashas Kitchen
      March 31, 2019

      Thank you for that suggestion Carissa! Reply

  • Krissy
    March 31, 2019

    Deviled eggs with bacon are the best! Love your recipe. Reply

    • Natashas Kitchen
      March 31, 2019

      Thank you for the wonderful review! Reply

  • Frances Dolan
    March 31, 2019

    Natasha, these are wonderful and so easy. However, I substituted one item. I used sweet pickles instead of dill pickles. My kids will not eat dill pickles so I use sweet. These are beautiful and thanks for the recipe. Reply

    • Natashas Kitchen
      March 31, 2019

      You’re welcome! I’m so happy you enjoyed it Reply

  • Anna
    March 30, 2019

    I am loving the bacon addition! So delicious! Reply

    • Natashas Kitchen
      March 30, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • John
    March 30, 2019

    I have never seen a green cooked hard boiled egg yolk. If you keep them in a refrigerator or on a countertop after peeling then yes the yolk edges turn colour. Reply

    • Natashas Kitchen
      March 30, 2019

      Thank you for sharing that John! Reply

  • John
    March 30, 2019

    Never in 60 yrs of cooking have I ever had a problem peeling hard or even softer boiled eggs. I smack and roll them even while hot against
    the side of the kitchen sink and then peel them under running cold water into the same pot they were cooked in. Running water gets under the shell and separates the egg innards from the shell as it falls away. No need to fuss with all this fancy stuff. Reply

    • Natasha
      April 1, 2019

      Hi John, thanks for sharing. The different methods definitely help with fresh eggs (fresh from a farm or if you have chickens of your own), since fresh eggs are notoriously difficult to peel. Reply

  • Aimee Shugarman
    March 30, 2019

    LOVE these. Can’t go wrong with bacon 😉 Reply

    • Natashas Kitchen
      March 30, 2019

      We sure love these with bacon! Thank you for sharing that awesome review with me, Aimee! Reply

  • Lori
    March 29, 2019

    I make these for every and any occasion! There are never any leftover. Reply

  • Z
    March 29, 2019

    That looks delicious! 🙂 No video this week? Reply

    • Natashas Kitchen
      March 29, 2019

      Hi! I’m so happy you enjoyed that! That’s right! No video this week Reply

  • Margarita L
    March 29, 2019

    Yummy! I do something similar, except I add pickled red onion chopped up into the mix! Reply

    • Natashas Kitchen
      March 29, 2019

      That sounds delicious! Reply

    • lisa
      April 18, 2019

      How much Pickled red onion would you use for this recipe? I just love all of Natashas recipes! Reply

Add comment/review

Leave a comment

As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.