BACON DEVILED EGGS — Crispy bacon, green onion and a hint of cayenne pepper are added to traditional deviled eggs in this kicked up version of the classic stuffed egg appetizer.
I love deviled eggs. Love! And the crispy bacon in these Bacon Deviled Eggs only makes them better. Because, as we all know, bacon makes everything better.
These eggs are a perfect addition to a brunch buffet. They also make great appetizers, and are fantastic protein packed snacks.
Of course, I usually eat a few too many to call it a snack…..so I’m going to say they’re also great as a light lunch! Really, I can’t eat just one or two of these delicious stuffed eggs.
Maybe that’s why they’re called deviled eggs…..because they’re so tempting!
A little secret for getting your deviled eggs to sit flat on a plate or platter. Remove a tiny slice from the underside of the egg. This will create a flat bottom for the egg to rest on. No more deviled eggs tipping and sliding around your serving tray!
If you love deviled eggs as much as I do, then this bacon version is a must try. I hope you like them as much as I do. Try not to eat too many!
Be sure to save this Bacon Deviled Eggs recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Bacon Deviled Eggs
- Eggs
- Mayonnaise
- Green onions
- Dijon mustard
- Vinegar
- Spices: cayenne pepper, salt and pepper
- Bacon
Bacon Deviled Eggs
Crispy bacon, green onion and a hint of cayenne pepper are added to traditional deviled eggs in this kicked up version of the classic stuffed egg appetizer.
Ingredients
- 8 peeled hard-boiled eggs
- 1/3 cup mayonnaise
- 1-2 green onions, sliced
- 1 teaspoon prepared Dijon mustard
- 1-2 teaspoons vinegar
- Pinch of cayenne pepper
- 4 slices bacon, cooked crisp and crumbled
- Salt and pepper, to taste
Instructions
- Slice the hard boiled eggs in half lengthwise and gently scoop the yolks into a medium bowl. Set aside the whites.
- Mash the yolks with a fork, then stir in the mayonnaise, green onions, Dijon mustard, vinegar and cayenne.
- Stir in about 3/4 of the cooked, crumbled bacon, reserving the rest for garnish. Season the egg mixture with salt and pepper, to taste.
- Spoon or pipe the filling into the reserved whites. Sprinkle with remaining bacon and additional green onion, if desired. Cover and chill for up to four hours before serving.
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If you love this recipe, you might also like:
Classic Deviled Eggs
Spinach Artichoke Bacon Pull-Apart Bread
Bacon Pecan Cheeseball
Who Dished It Up First: Adapted from My Recipes.
Gina
Oh YUM! I have not had a perfect deviled egg since my mother-in-law passed away about 8 years ago. Definitely need to make some. These look fabulous.
Tricia
These eggs look delicious. I’ll try the recipe next time I make deviled eggs.
Corina
These look lovely. Devilled eggs always remind me of my childhood as they seemed so much more popular then but I love them.
Anne [A Squared]
My hubby loves deviled eggs AND bacon, so he will love these!
Natalie @ Paper And Birch
Funny that we eat eggs and bacon every weekend, yet I’ve never thought of putting them on devilled eggs! These look delicious Danelle!
Suzanne
Whenever I go to a Church lunch or a Line Dancing social or anywhere else I go where a bring a plate is required I always take stuffed eggs. I even have a special stuffed egg carrier to transport and serve them with! I always try to take a different sort of egg each time. Devilled eggs will be a really nice change.