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Bacon Deviled Eggs

Bacon deviled eggs with creamy yolk filling and crispy bacon shards make a classic American appetizer that looks as good as it tastes. Hard-boiled eggs are halved and piped, then topped with upright bacon shards and chives for a tidy, picture-ready finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Hard-boiled, halved lengthwise
Bacon
  • 8 slices bacon Crisp, crumble 4 slices; break remaining slices into 24 shards
Filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.125 tsp black pepper
Garnish
  • 1 Fresh chives Sprinkle over the finished eggs

Equipment

  • 1 Dutch oven

Method
 

Boil the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Keep the halves intact for easy piping.
Make the bacon yolk filling
  1. Cook the bacon until crisp, then finely crumble 4 slices and break the rest into 24 shards. Set aside the crumbles and shards separately.
  2. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, and the crumbled bacon. Mix until smooth and thick enough to pipe.
Assemble
  1. Pipe the filling into the egg whites. Use firm pressure so each half is fully filled.
  2. Stand a bacon shard in each egg and sprinkle with chives. Add chives right before serving for the brightest green color.

Notes

For the cleanest deviled egg halves, chill the boiled eggs in the ice bath first, then peel while they’re fully cooled. Refrigerate assembled eggs in a sealed container for up to 3 days; they don’t freeze well because the filling can become watery. For a lighter option, use half mayonnaise and half Greek yogurt for a similar tang with less richness.