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Best-Ever Deviled Eggs with Bacon

This is the Deviled Eggs recipe everyone will ask for! A secret ingredient and the crispy bacon topping make these irresistible. Deviled eggs are quick and simple to prepare especially with our easy-peel Hard Boiled Eggs.

Deviled Eggs on a platter garnished with bacon

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Deviled Eggs Recipe

Keep those Easter eggs! This is our favorite way to use up hard-boiled eggs. If you’re going to make a deviled egg platter, surprise everyone 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 husband’s favorite dressed eggs both in flavor and texture (right up there with avocado stuffed eggs). They are a show-stopping appetizer for Easter, picnics, and potlucks. Make them and you will be known for your deviled eggs.

Deviled Egg 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.”

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 Cook Eggs for Deviled Eggs?

Our go-to method for making perfect hard-boiled eggs is this basic stove-top boiled eggs. It’s so easy and all you need is water and a saucepan. For Farm Fresh Eggs we prefer to make instant pot hard-boiled eggs because they are easiest to peel.

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

Tips for Peeling 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 boiled eggs method to cook 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

Tip: If you want to get really creative, try this same filling and make Easter egg chicks.

How to make deviled egg filling process photo collage

Can Deviled Eggs be Made Ahead?

Deviled eggs are a great make-ahead appetizer and 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 to keep the bacon crisp.

Up close deviled egg served with bacon and paprika garnish

More Egg Recipes:

These bacon and dill pickle deviled eggs always get rave reviews. They are also the perfect way to use up leftover Easter eggs. 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!

Best Ever Deviled Eggs Recipe

4.68 from 25 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
Cuisine: American
Course: Appetizer, Side Dish
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
  • pinch of 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
Best Ever Deviled Eggs Recipe
Amount Per Serving
Calories 86 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 98mg33%
Sodium 171mg7%
Potassium 50mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 154IU3%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* 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

This deviled egg recipe was first published in March 2019. We updated the post and photos but it is the same great recipe. 

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Ivas
    November 25, 2020

    Thank you, Natalia for all of your recipes. I just recently discovered your page while searching for kholodets which my grandmother used to make. The deviled eggs I made were as the other poster mentioned, salty. My thinking is either the eggs should have been organic or the baby dills I used were too salty. In any case, thank you! Now, going to search to see if you have vynyhred recipies! Happy Thanksgiving to you and your rodyna!

    Reply

    • Natasha's Kitchen
      November 25, 2020

      You are most welcome, Ivas and I’m glad that you discovered my page. That could be because of the eggs that you might have purchased but I hope it will be better the next time you try this recipe. Happy Thanksgiving!

      Reply

  • Ali
    November 25, 2020

    Extremely salty, followed all ingredients and measurements… I definitely think it’s the pickle juice along with adding the additional chopped pickles . I thought other comments were exaggerating…plus I love me some seasonings but I had to add more mayo and boil more eggs to try to save it. Everything else was great.

    Reply

    • Natasha
      November 25, 2020

      Hi Ali, you definitely want to add the salt to taste. Depending on the amount of pickle juice you add how fine-grained your salt is, it can end up salty so I always add it to taste. I changed the recipe to read “a pinch of salt, or to taste” rather than specifying an amount. This may help with folks adding it to taste instead. Also, some of the more ‘natural’ mayos can be saltier so keep that in mind. I hope you have a wonderful Thanksgiving!

      Reply

  • Joy
    November 13, 2020

    Just made these and they came out super salty! Which is very surprising. Every time we use recipe from Natasha’skitchen they are ALWAYS spot on! Even my preteen girls enjoy cooking using the tutorials.
    Thank you Natasha!!

    Reply

    • Natasha
      November 13, 2020

      Hi Joy, I’m so glad you enjoy our recipes. It is unusual that this would be overly salty with just 1/4 tsp of salt. I wonder if maybe too much pickle juice was added? that can make it seem overly salty.

      Reply

  • Nellie
    November 12, 2020

    Your recipes look amazing.. Just wondering if you have one for coconut custard pie?? Thank you.

    Reply

    • Natasha's Kitchen
      November 13, 2020

      Thank you so much! I don’t have a recipe for that yet but thanks for your suggestion. I’ll make a note of that.

      Reply

  • Elfriede Bauer
    November 7, 2020

    I use in the Deviled eggs can milk and chop Ham.is very good
    I do like your recipe .

    Reply

    • Natashas Kitchen
      November 7, 2020

      Thank you for sharing that with me Elfriede!

      Reply

  • Lori Lutz
    October 27, 2020

    Do you have a beef stew recipe that you could repost? Thank you for all of your wonderful recipes and happy vibe.

    Reply

    • Natashas Kitchen
      October 27, 2020

      Hi Lori, great question! We have our favorite Beef Stew recipe right HERE for you.

      Reply

  • Gary Gamble
    October 26, 2020

    Love your videos. I saw a recipe that mixed deviled ham in the yolk. Not tried that yet but an interesting twist.

    Reply

    • Natasha's Kitchen
      October 26, 2020

      Thank you, Gary. Hmm yeah that could be interesting and something new to try!

      Reply

  • Jackie Baden
    October 21, 2020

    For eggs that are easy to peal add salt to the boiling water.

    Reply

    • Natasha's Kitchen
      October 22, 2020

      Thank you for the tip, Jackie!

      Reply

    • Jeanette Kibble
      November 13, 2020

      Best results I have found: Add salt and also a little white vinegar.

      Reply

  • Dianna
    September 30, 2020

    Love your cheery videos! We always substitute ketchup for the mustard (gives it a thousand island dressing vibe…) and sweet pickles and juice instead of dill… Give it a try sometime.

    Reply

    • Natasha's Kitchen
      September 30, 2020

      Sounds great! Thanks for suggesting that, Dianna. I should try that next time.

      Reply

  • Sharon
    June 26, 2020

    Natasha, I just started to watch your video two days ago on the mini cheese cup cakes. You are so cute to follow. From now on every time I watches you on natashkitchen.com about how to cook those dishes you put a smile on my face. Thank you for making me happy while watching you how to cook. Just love every one of your recipes.😊😊😊

    Reply

    • Natasha's Kitchen
      June 26, 2020

      Thank you so much for your kind words, Sharon. I am so glad that you found my channel, enjoy watching my videos and I hope you love every recipe that you try!

      Reply

  • Lisa
    June 25, 2020

    Yum! We love deviled eggs!

    Reply

  • Karyn Osmers
    April 11, 2020

    Hi can you use gerkin pickles instead of dill if you dont have the dill pickles on hand?

    Reply

    • Natashas Kitchen
      April 11, 2020

      I haven’t tested that specific type but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

    • Dianna
      September 30, 2020

      That is what we have always used for deviled eggs and potato salad.

      Reply

      • Natasha's Kitchen
        September 30, 2020

        Good to know that, Dianna!

        Reply

  • Margaret
    April 4, 2020

    Love the idea of baby dill pickles and the juice, will definitely make these! Thanks for the recipes, and a Happy and Blessed Easter to you and your family too!

    Reply

    • Natashas Kitchen
      April 4, 2020

      It makes the flavor that much better! Thank you Margaret! Blessings to you and your family

      Reply

  • Dianne Graiser
    April 3, 2020

    Hi, I need your recipe for Meatloaf with a sauce for it. My friend tried it and said it was amazing !!!! Thanks so much, Dianne

    Reply

  • Natalie
    February 17, 2020

    We make these for any gathering! Everyone always loves them, especially with the bacon on top!

    Reply

    • Natashas Kitchen
      February 17, 2020

      They are definitely a crowd pleaser!

      Reply

  • Kristyn
    February 17, 2020

    Deviled eggs are one of my favorite appetizers!! Love the bacon on top! They are always the favorite!

    Reply

    • Natashas Kitchen
      February 17, 2020

      Aren’t they the best! They’re a party favorite!

      Reply

  • Toni
    February 17, 2020

    My kids really loved it! So easy to make and so delish!

    Reply

    • Natashas Kitchen
      February 17, 2020

      I’m so glad! Thank you for that wonderful review Toni!

      Reply

  • Leah
    December 31, 2019

    Yum! 10 thumbs up! Perfect for New Years party! At first i thought the pickle was weird, but tastes so good! Thanks

    Reply

    • Natashas Kitchen
      December 31, 2019

      I’m so glad you enjoyed that, Leah! Thank you for that great review!

      Reply

  • Marianne
    December 30, 2019

    Can I make these a day ahead?

    Reply

    • Natashas Kitchen
      December 30, 2019

      Hi Marianne, we have a note on this in the recipe post but yes, you sure can! 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. I hope this helps.

      Reply

  • Judith Wood
    December 28, 2019

    Even the freshest eggs peel easily if steamed for 16 minutes then plunged into ice water till cool. Drain water and vigorously shake eggs in the pan or bowl. The peels slip right off.

    Reply

    • Natasha
      December 29, 2019

      Thanks so much for sharing your tip!

      Reply

    • Liz
      February 22, 2020

      Hi Natasha! Really love your recipes. I add Russian dressing with mayo and mustard mix and top them with halved stuffed green olives and paprika. The eggs are always the first things eaten.

      Reply

      • Natashas Kitchen
        February 22, 2020

        Hi Liz! That’s so great! Thank you so much for sharing that with me!

        Reply

    • Dave
      September 7, 2020

      I just wanted to chime in and say that after years of mixed results following the “official” advice of the EGG COUNCIL of all people, I’ve finally found a method that works consistently for me.

      Bring water to a boil first, reduce to a simmer, and THEN gently lower eggs into the water using a strainer or slotted spoon. Simmer for a minimum of 12 minutes and then plunge into ice water. This works on very fresh eggs that are still cold– the shells practically fall off! After years of frustration, I was egg-cited to find a method that actually works every time. No more bringing eggs to room temperature, adding vinegar, waiting for a full moon, etc.

      Reply

      • Natashas Kitchen
        September 7, 2020

        Thank you so much for sharing this feedback with us Dave!!

        Reply

  • Sharla Cook
    December 27, 2019

    The addition of crumbled bacon sounds delicious, however, my family prefers me using a sweet relish and juice over dill pickles. It just gives it more of a balance to the mustardy flavor to have a little sweetness to it. I’m not sure if anyone else uses sweet relish or not, but I have had a lot of compliments on my version. Thank you for the crumbled bacon topping idea, though. I’m sure I will try that!

    Reply

    • Natashas Kitchen
      December 28, 2019

      Thanks for sharing that tip with us, Sharla!!

      Reply

    • Julia
      March 3, 2020

      I use bread and butter pickles and they are deicious.

      Reply

      • Natashas Kitchen
        March 3, 2020

        Thank you so much for sharing that with me.

        Reply

  • Larisa
    December 14, 2019

    I’ve heard people add a tablespoon of butter to mix to add creaminess!

    Reply

    • Natashas Kitchen
      December 16, 2019

      Thank you so much for sharing that with us, Laris!

      Reply

  • 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

      I have not tried that with a sweet relish so I’m not sure if it would be off in flavor being sweet.

      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

    • Sue
      December 22, 2019

      For me, if the eggs don’t want to peel well, it’s because it’s not cooked well enough. So I make sure I time the cooking and it’s so much better to peel. S

      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

    • Jane Milam
      December 14, 2019

      I also use sweet pickle relish, also the same for potatoe salad . Everyone loves both, also olives in both.

      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

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