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5 from 1 vote

Deviled Eggs With Bacon

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 24 eggs
Author: Bailey
Deviled eggs with bacon are a simple and delicious appetizer that's perfect for any gathering - from Thanksgiving to Easter!
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  • 12 eggs large
  • 4 slices bacon
  • 1/3 cup mayonnaise
  • 1 teaspoon mustard powder
  • 1/2 teaspoon paprika
  • chives, garnish


For The Eggs:

  • Place eggs in a pot with cold water 1 inch above them. Bring to a rolling boil uncovered.
  • As soon as a rolling boil begins, cover the pot and turn the stove heat off. Leave eggs on hot element for 13-14 minutes or until hard boiled.
  • Remove from heat and immediately shock with cold water for 4-5 minutes to stop cooking and for easier peeling.


  • Chop bacon and cook until crispy, about 5 minutes. Drain bacon on a paper towel. Reserve 2 tablespoons of bacon grease from pan in a small bowl.
  • Slice eggs in half lengthwise with a sharp knife. Scoop out egg yolks and add to a mixing bowl. Use a fork to crumble the yolks finely.
  • Add mayonnaise, mustard powder, paprika, and bacon grease to the yolk mixture. Mix until completely combined.
  • Use a piping bag or spoon to add the yolk mixture back into the egg whites.
  • Top deviled eggs with bacon crumbles, chives, and a sprinkle of paprika.
Calories: 68kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 75mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Calcium: 12mg | Iron: 1mg