Deviled eggs are always a favorite appetizer and these ones are topped with crispy bacon and sliced chives for a pop of color and freshness.
In the spirit of telling you something you probably already know, I’m here today to report out that deviled eggs with bacon are perfect for parties, holiday dinners, game-days, and it’s-just-a-random Sunday.
And here’s something you may not know: I’m picky about my deviled eggs. I prefer mayo over Miracle Whip and I like a creamy smooth filling – no weird chunky textures, thank you very much.
I also love a great garnish, which puts these deviled eggs with bacon and chives at the top of my list. Eggs plus bacon plus chives is a flavor match made in heaven.
- Hard-boiled eggs
- Dijon mustard
- Garlic powder
- Kosher salt
- Sliced chives
Slice each piece of bacon cross-wise to make small pieces. Cook them in a skillet over medium heat until crispy. Drain the bacon on paper towels.
Slice each egg in half lengthwise and scoop out the yolk into a mixing bowl. Mash the eggs yolks and add a ¼ cup of mayonnaise and continue mashing. You can add up to a ¼ more of mayonnaise until you get a creamy consistency.
Add the mustard, garlic powder, and salt and mix until well combined.
You can spoon the filling into the egg whites or put the filling in a Ziploc bag and snip of one of the bottom corners. This makes it easy to pipe the filling so it looks a little nicer.
Top the filling with some bacon and sliced chives.
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 of the components separate. You can assemble the eggs up to the night before you plan to serve them and they should hold well.
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 make 100 (!) deviled eggs with great success.
Because they’re made with mayonnaise, you shouldn’t leave them sit out at room temperature for more than two hours – even less if it’s warm or hot where you are serving them.
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!
More Appetizer Recipes
- Bacon-Wrapped Jalapeno Poppers
- Easy Homemade Salsa
- Roasted Red Pepper Pinwheels
- Sweet and Spicy Meatball Bites
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.Print
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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Category: Appetizers
- Method: Boil
- Cuisine: American
- 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
Keywords: deviled eggs recipe, deviled eggs with bacon, bacon deviled eggs
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.