Deviled Eggs with Bacon & Chives

Deviled eggs are always a favorite appetizer for Easter and other holiday celebrations. These fancy deviled eggs have a creamy filling and are topped with crispy bacon and fresh chives.

deviled eggs on a platter

I’m a fan of classic deviled eggs garnished with nothing but a dusting of paprika, but a few extra steps take you from the classic to a little more fancy. Enter these bacon and chive deviled eggs. They’re easy to make and look great on a platter for Easter or other celebrations.

a bowl of egg filling with halved hard boiled eggs next to it.

Instead of mixing the chopped bacon and chives into the filling, I like to perch a little piece of bacon on top and sprinkle on the chives. It’s a pretty presentation, and the flavor combo is delicious. This might be the recipe for you if you want to use up all those hard-boiled Easter eggs.

How to Make Them

You don’t need many ingredients, and the prep steps are easy. I like to pipe the filling into the eggs, but spooning it in works great, too.

More Easter Recipes

Sheet Pan Easter Dinner | Rosemary Pork Chops | Roasted Radishes | Lemon-Honey Carrots


Deviled Eggs with Bacon and Chives

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5 from 4 reviews

Deviled eggs with bacon are always a favorite and the flavor combinations are endless. I love the combination of bacon, eggs, and fresh chives – these are easy to make and are so good!

  • Author: April Anderson
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings 1x
  • Category: Appetizers
  • Method: Boil
  • Cuisine: American


  • 8 eggs
  • up to a 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 3 slices of bacon, sliced
  • 1 tablespoon chopped chives


  1. Place the eggs in a medium pot and cover them by an inch with cold water. Bring the water to a boil and, once boiling, turn off the heat, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 10 minutes.
  2. While the eggs are cooking, cook the bacon in a small pan over medium heat until crispy. Remove the bacon from the pan and drain it on a plate lined with a paper towel.
  3. Once the eggs have cooked for 10 minutes, pour the hot water out (keeping the eggs in the pan) and cover them with cold water to stop the cooking process (throwing some ice cubes in helps, too). Let them cool for about 10 minutes or so. Once they’ve cooled, remove the shells. 
  4. Slice each egg in half lengthwise. Gently scoop out the yolks and place them in a medium-sized bowl. Place the egg whites on a plate or serving platter.
  5. To make the filling, first mash the eggs yolks with a rubber spatula. Next, add the mayonnaise starting with just a quarter cup. Stir the two together using a rubber spatula. Keep adding a little bit more mayonnaise in batches until you get a creamy consistency. Add the mustard, garlic powder, and salt and give it all a good stir.
  6. Scoop the filling into a large zip lock bag. Give it a squeeze so the filling fills one bottom corner of the bag. Snip the corner off and then gently squeeze enough filling to fill each egg white half.
  7. Top each deviled egg with some of the bacon and a sprinkling of chopped fresh chives.


Depending on the size of your eggs you may need more or less mayonnaise. I recommend starting with about a 1/4 cup and then add more until you get the consistency you like.

You can make the eggs ahead of time (up to a day ahead) and keep them in the refrigerator until you’re ready to serve them. Hold off on the garnish, though – I recommend making that the day of and topping the eggs just before you serve them otherwise the bacon won’t stay crispy.

The nutrition estimate includes 1/2 cup of mayonnaise.


  • Serving Size: 1 deviled egg
  • Calories: 105
  • Sugar: 0.2g
  • Sodium: 160.8mg
  • Fat: 9.6g
  • Saturated Fat: 2.3g
  • Unsaturated Fat: 6.9g
  • Trans Fat: 0g
  • Carbohydrates: 0.4g
  • Fiber: 0g
  • Protein: 3.9g
  • Cholesterol: 99.4mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

A Few Tips

For the eggs, you can boil them on the stove (as instructed in the recipe card) or you can cook them in an Instant Pot.

You can make everything for this recipe up to two days in advance, but I recommend keeping all components separate. You can assemble the eggs the night before you plan to serve them, and they should hold well covered with plastic wrap in the refrigerator.

If you have leftover deviled eggs, they will keep for two days in the refrigerator.

This recipe makes 16 deviled eggs, but you can scale it up to serve more. A reader has commented that they used this recipe to successfully make 100 (!) deviled eggs.

Because they’re made with mayonnaise, you shouldn’t leave them at room temperature for more than two hours – even less if it’s warm or hot where you serve them.

close up shot of a deviled egg ona platter.

Share a platter of these bacon-deviled eggs with your nearest and dearest, and you might find yourself fighting them for the last one, which makes for a fun family holiday!

Happy Cooking!


More Appetizer Recipes


  1. I used this recipe for a Christmas party at my boyfriend’s sister’s house. There were approximately 125 people in attendance. I hard boiled five dozen eggs, thus, I had 100 deviled eggs!! Compliments came in from six year old kids to 85 year old kids. The five containers (20 eggs each) were empty by the end of the night. Please don’t think there wasn’t much food at the party. My boyfriend’s family is Greek. The amount of food was incredible. There were some left-overs but no deviled eggs went into a to-go container!!! Great recipe.Enjoy!

    1. 100 deviled eggs! That’s amazing and I’m so happy everyone loved them. Thanks for letting me know and thank you for the rating!

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