These delicious deviled eggs with bacon are my go-to recipe for parties and holiday entertaining. This easy version takes the classic appetizer to the next level with a mix of flavorful ingredients. They’re tangy, salty, and a crowd pleaser! Serve them for appetizers, brunch parties, or luncheons.
What Makes These the Best?
Deviled eggs are a traditional crowd favorite and everyone seems to have their own take on them. That being said, this recipe takes the cake with it’s unique blend of simple ingredients that marry perfectly together for a depth of flavor that can’t be beat.
Mayonnaise, horseradish, cider vinegar, melted butter, pimento, and seasonings from your spice rack take these to another level. Plus, everything’s better with bacon! The challenge is to keep my self from eating the whole batch!
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When to Serve Them
Add this recipe along with other cold appetizers for any of these occasions.
- Bacon deviled eggs are a delicious finger food for cocktail parties or girls night in appetizers.
- Include them at tea parties, Mother’s day gatherings, or at-home graduation party menus.
- They’re fantastic for a tailgate party on the road, or a game day party at home.
- Take them to a potluck party or a backyard bbq.
- Serve them on a breakfast buffet for overnight guests or morning meetings.
- These are perfect to serve for a baby shower or bridesmaid luncheon too.
These ingredients are basic pantry staples that come together in the most amazing way!
- Hard boiled eggs – see instructions below.
- Bacon – cooked crisp and crumbled.
- Chopped pimentos – use from a 4-ounce jar and drain the juice off before adding them in.
- Mayonnaise – it’s the base for just about any deviled eggs recipe.
- Butter – unsalted and melted. It adds an unctuous texture and richness.
- Prepared horseradish – it adds a peppery flavor. You can substitute with horseradish sauce it you need to.
- Apple Cider vinegar – it adds delicious tang and moisture
- Pantry spices – including dry mustard, cayenne pepper, and salt
How to Make Deviled Eggs with Bacon
- Cook the bacon until crispy. Pan fry or cook it on a baking rack placed on top of a sheet pan for about 30 minutes at 350 degrees F.
- Cut the hard boiled eggs in half, and add the yolks to a large mixing bowl. Place the egg whites on an egg dish or other surface.
- Mash the yolks first and then add the rest of the filling ingredients. Mix well to combine.
- Scoop the filling with a spoon or use a plastic bag to pipe it into the egg whites. Make a couple of extra pieces of bacon to crumble on top!
How to Cook Easy-Peel Eggs
- Put a large pot of water on the stove over high heat and bring to a boil.
- Gently add the eggs in a single layer and turn the heat down to medium or medium-low. Let the eggs simmer for 15 minutes, precisely; set a timer!
- While the eggs are cooking, prepare a large bowl with an ice bath; about 1/3 ice to 2/3 water.
- When the timer goes off after 15 minutes, lift the eggs with a hand strainer and gently place them into the ice bath for 5 minutes to stop the cooking process and help make them easier to peel.
You want perfectly boiled eggs to have a bright yellow firm center without any gray-green markings, which signals the egg is overcooked.
After the ice bath, start at the large end of the egg where the air bubble is and tap it lightly on the counter to crack the shell. Remove a few pieces of shell and try to get your thumb under the membrane to make shell removal easy.
Peeling eggs under cold running water can also help as it forces water under the membrane for easier peeling.
PARTY TIP: Forgo the egg peeling process all together and buy them already cooked and peeled in the egg section of the grocery store.
Make-Ahead & Storage
There are a few options if you want to make these ahead.
- Get a head start by hard boiling the eggs up to a week ahead, and store in the refrigerator. Then you can make them when you’re ready.
- You can cook the bacon a couple of days in advance and store in an airtight container in the fridge.
- For best results, assemble these deviled eggs appetizers no more than 1 day ahead, however, leftovers can last for 3 days. Cover tightly with plastic wrap to keep then fresh.
- My best suggestion is to prepare the filling and keep the whites and filling separate until you’re ready to serve. Put the filling in a Ziplock bag which you can later use as a piping bag. Just cut a small hole in the corner and squeeze the filling into the egg white.
Cut a hole or use a larger round tip with a piping bag for easiest assembly. While using a star tip can make a pretty presentation on traditional recipes, it doesn’t work as well on these due to the bits of pimento and bacon. They can get stuck in the small opening as you try to pipe it into the egg white.
Use large eggs for this recipe, but if the yolk filling seems a little dry or thick you can add another tablespoon of mayonnaise, or a couple of drops of vinegar or pimento juice to loosen it up.
If you’re taking these to a potluck, use a special deviled egg carrier so they don’t slide and roll around. As an alternative, you can place a towel on a tray and lay the eggs on it side by side and touching each other to help keep them from tipping over. Cover tightly with plastic wrap to further help keep them steady.
I discovered these delicious deviled eggs with bacon many years ago in the book Special Occasions by John Hadamuscin. This recipe has horseradish and vinegar which gives them a tangy kick. Melted butter and bacon make them rich and indulgent!
What to Serve With Deviled Eggs
Whether it’s breakfast, appetizers or dinner, here are some great ideas to serve with deviled eggs with bacon.
- Add even more bacon with our best bacon appetizers.
- Turn it into a light luncheon with a salad and puff pastry skewers.
- For a brunch meal, this tried and true ham and cheese breakfast casserole is just the thing.
- For the vegetarian crowd, creamy hash brown potatoes are the perfect choice as there’s no meat added.
- A true southern dish, this cheesy grits casserole adds an indulgent side dish to the table.
- Easter or Christmas dinner is the perfect time to serve deviled eggs before the main dish including peach glazed spiral ham.
This recipe is truly the best incarnation of deviled eggs I’ve ever had, and they’re always one of the first things to disappear. Go ahead and try it. Your friends & family will thank you!
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- 1 dozen large eggs, hard boiled
- 8 slices bacon, cooked & crumbled
- 1/4 cup chopped pimiento
- 2 Tablespoons mayonnaise
- 2 Tablespoons butter, melted & cooled slightly
- 4 teaspoons prepared horseradish
- 1 teaspoons cider vinegar
- 1 teaspoon dry mustard
- 1/8 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Cooking hard boiled eggs: Place eggs in a large sauce pan of boiling water. Turn heat down to bring them to a simmer and cook for 15 minutes. When done, lift them out with a hand strainer and place them in an ice bath for 5 minutes, and then peel.
- Cut eggs in half and scoop out yolks into a mixing bowl, mashing with a fork. Add remaining ingredients and mix well.
- Spoon or pipe mixture into the egg halves and refrigerate until ready to serve.
- Garnish with more bacon, a sprinkling of parsley, microgreens, or a slice of pickled jalapeno.
For more interesting presentation, you can cut the eggs across the width. Cut a small slice off the bottom so they will stand upright on the dish.