Deviled eggs with bacon tick all the boxes. This potluck classic is a crowd-pleasing, easy-to-make recipe perfect for parties or special occasions. Elevated with caramelized onions, sharp cheddar cheese, and savory bacon, these deviled eggs will get rave reviews!
Eggs and bacon are a classic duo, and this recipe brings them together in deviled egg form. Crispy bacon gets mixed with sharp cheddar, sweet onions, zingy mustard, and a splash of apple cider vinegar to create a rich, creamy filling that’s packed with flavor.
A sprinkle of paprika and some sliced green onions on top finish them off perfectly. They’re savory, satisfying, and just the right size for an irresistible bite.
For a super easy version, try my lazy deviled eggs !
Ingredients notes
Bacon deviled eggs are made from simple ingredients: bacon, eggs, and cheese meet a handful of pantry staples! Gather these items:
- Ingredients : Eggs, bacon, onions, mayonnaise, grated cheddar cheese, apple cider vinegar, dijon mustard, sea salt and pepper
- To garnish : Sliced green onions and paprika.
Tips for the best deviled eggs with bacon
Bacon deviled eggs are really straightforward, but here are a few tips to keep in mind:
- Boiling eggs: You don’t want runny yolks for this recipe, but you also don’t want to overcook them! Boil your eggs for 8 minutes, then put them in ice-cold water to shock them, stopping the cooking process.
- Chill your eggs: After you’ve hard-boiled them, you’ll want to chill them. This makes them easier to work with, and they also taste best!
- Spoon : Sometimes the filling for deviled eggs can be piped into the egg white. But because of the bacon, cheese, and onions in this recipe, it is best to use a small spoon to transfer the filling.
- Slice with care: Use a sharp knife to slice your eggs cleanly, and wipe your knife clean between eggs. This ensures neat slices rather than choppy ones.
- Peel easily: Take your chilled boiled egg and gently tap it on your counter, rolling it over so the cracks form over the whole shell. Then pop it back in the water for a minute so the water gets under the shell, making it slide off easier.
- Farm-fresh eggs: If you’ve grabbed a fresh dozen eggs from the farmer’s markets, store those treasures pointy-side down in the fridge. This positioning helps the yolks stay centered, preventing them from settling to the bottom of the egg over time, as the yolks are heavier.
How to make deviled eggs with bacon ahead of time
Making these bacon deviled eggs ahead of time is a smart move for any host, so you can stay present when your guests start arriving. They’re also great to make at home and to transport to a gathering. You can boil your eggs up to five days ahead. You can complete the recipe up to two days before when you plan to serve them. Prepare the filling and store it in a covered container in the refrigerator. Place the egg whites on a plate and tightly cover them. When ready to serve, simply fill the egg whites and add the garnishes.
Deviled Eggs with Bacon Recipe
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Ingredients
- ▢ 6 large eggs
- ▢ 4 slices bacon (cooked crispy (reserve fat for cooking the onions))
- ▢ ½ cup onions (finely minced)
- ▢ 4 tablespoons mayonnaise
- ▢ ¼ cup finely grated cheddar cheese
- ▢ 1 teaspoon apple cider vinegar
- ▢ 1 teaspoon dijon mustard
- ▢ Sea salt and pepper (to taste)
- ▢ Sliced green onions and paprika (to garnish)
Instructions
- Place the eggs in a medium-sized pot and cover them with 2 inches of water. Bring the pot to a boil over high heat. Lower the heat and simmer for 8 minutes. Place the cooked eggs in a bowl with ice water and let them cool. 6 large eggs
- While the eggs are simmering, cook the bacon and onions. In a medium-sized frying pan, cook the bacon over medium heat until it is crispy. Remove it from the pan and crumble it when it’s cool enough to touch. 4 slices bacon, ½ cup onions
- Remove all but 1 tablespoon of bacon oil from the pan and add the onions. Cook the onions until they are golden brown, about 7 minutes. ½ cup onions
- Peel the eggs and cut them in half lengthwise. Remove the yolks and put them into a mixing bowl. Add ¾ of the bacon, the onions, mayonnaise, cheese, apple cider vinegar, and mustard and mix well. Season to taste with salt and pepper. 4 tablespoons mayonnaise, ¼ cup finely grated cheddar cheese, 1 teaspoon apple cider vinegar, 1 teaspoon dijon mustard
- Spoon the yolks back into the egg whites then top with the reserved bacon, some green onions, and a little sprinkle of paprika.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Variations to try
Deviled eggs are delicious as they are, and the bacon in this recipe adds a salty, savory note that pairs well with any variations. Here are some ideas:
- Dill pickle : Add dill pickle juice and garnish with chopped dill
- Devil’s in the details : Revisit the reason why these eggs are called deviled, and bring a kick of heat! Our favorite way is to add jalapeño for jalapeño bacon deviled eggs. You can also add some drops of tabasco or hot sauce, either on top or in the yolk mixture.
- Spice rack: Add paprika to your yolk mix, or play with mustard powder, black pepper, cayenne, or a pinch of cumin.
- Avocado : Add mashed avocado to the yolk mixture for a creamy twist.
- Seasoning : Sprinkle everything bagel seasoning on top for a savory and crunchy finish.
- Toppings : Try other toppings. Our top pick would be capers, but you can also try chopped olives, chopped fresh chives, roasted red peppers, or sliced radishes.
More appetizer recipes
For more inspiration, check out all of our appetizer recipes !
Honey Garlic Chicken Wings
Smoked Salmon Appetizer with Lemon Dill Cream Cheese
Baked Jalapeño Poppers with Bacon and Crispy Panko
Hot Spinach Artichoke Dip
Deviled Eggs with Bacon Recipe
Ingredients
- 6 large eggs
- 4 slices bacon , cooked crispy (reserve fat for cooking the onions)
- ½ cup onions , finely minced
- 4 tablespoons mayonnaise
- ¼ cup finely grated cheddar cheese
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard
- Sea salt and pepper , to taste
- Sliced green onions and paprika , to garnish
Instructions
- Place the eggs in a medium-sized pot and cover them with 2 inches of water. Bring the pot to a boil over high heat. Lower the heat and simmer for 8 minutes. Place the cooked eggs in a bowl with ice water and let them cool. 6 large eggs
- While the eggs are simmering, cook the bacon and onions. In a medium-sized frying pan, cook the bacon over medium heat until it is crispy. Remove it from the pan and crumble it when it’s cool enough to touch. 4 slices bacon, ½ cup onions
- Remove all but 1 tablespoon of bacon oil from the pan and add the onions. Cook the onions until they are golden brown, about 7 minutes. ½ cup onions
- Peel the eggs and cut them in half lengthwise. Remove the yolks and put them into a mixing bowl. Add ¾ of the bacon, the onions, mayonnaise, cheese, apple cider vinegar, and mustard and mix well. Season to taste with salt and pepper. 4 tablespoons mayonnaise, ¼ cup finely grated cheddar cheese, 1 teaspoon apple cider vinegar, 1 teaspoon dijon mustard
- Spoon the yolks back into the egg whites then top with the reserved bacon, some green onions, and a little sprinkle of paprika.
