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Best Ever Deviled Eggs with Bacon

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The Best ever Deviled Eggs with Bacon, these are so good!!

My husband is not really a recipe guy, but there are a few things that he makes better than anyone else on the planet.  The first is omelets.  The second is grilled cheese sandwiches.  And the third is deviled eggs.

He says the secret is in their simplicity–less is more (especially when it comes to mustard!) In any case, they are absolutely delicious.  And I figured, since most of us will have a sudden influx of hard-boiled eggs to contend with this weekend, this would be the perfect time to share his top secret recipe.

DIG DEEPER


This mini cookbook is filled with tasty recipes made with five ingredients or less.Great family meals don’t have to be complicated. This mini cookbook serves up 10 easy meals, each only requiring 5 ingredients or less

As a side note, the bacon is optional but highly recommended!  If you are planning to add it, be sure to check out our instructions for quick & easy no-mess bacon!

Assemble your ingredients: Spicy brown mustard, yellow mustard, mayonnaise, cayenne pepper, black pepper, salt and eggs.

Here is what you need:

18 eggs
1 teaspoon spicy mustard
1 tablespoon yellow mustard
1/2 cup mayonnaise + 1 tablespoon
1/4 teaspoon pepper
1/4 teaspoon salt
dash of cayenne pepper or paprika
cooked bacon
 

Place eggs in pot and cover with water.

Step 1:  Place eggs in pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.

Run cold water over cooked eggs until cool enough to touch.

Step 2: Run cold water over eggs until cool enough to touch; drain water from pot.  Shake pot vigorously to crush the egg shells.

Peel eggs under running water.

Step 3: Peel eggs under running water; dab dry with paper towel.

Cut eggs in half lengthwise; gently scoop yellow yolks into medium size bowl.

Step 4: Cut eggs in half lengthwise; gently scoop yellow yolks into medium size bowl.

Mix in mayonnaise, mustards, and spices then mash well with fork.

Step 5: Mix in mayonnaise, mustards, and spices. Mash well with fork.

Spoon mixture into ziplock bag then cut a small hole to squeeze out mixture into egg white halves.

Step 6: Spoon mixture into quart size ziplock bag. Cut small hole in corner and squeeze out mixture into egg white halves.

Sprinkle with paprika or cayenne pepper and add bacon to the top.

Step 7: Sprinkle with paprika or cayenne pepper and add bacon to the top.

Instant Pot recipe update: Place the steamer trivet into the pot, then add 1 cup of water then place your eggs on the trivet. Use the egg button or set for 5 minutes on high, make sure vent valve is on sealing position. Once time is up then do a quick release, (cover valve with a dish towel and be sure to move your hand). Then remove eggs from pot and place in an ice bath. Then peel.

Best Ever Deviled Eggs with Bacon

This classic recipe is updated with everyone's favorite BACON!
Course Appetizer
Cuisine American
Keyword Best Ever Deviled Eggs with Bacon
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 36 people

Ingredients

  • 18 eggs
  • 1 teaspoon spicy mustard
  • 1 tablespoon yellow mustard
  • 1/2 cup mayonnaise + 1 tablespoon
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • dash of cayenne pepper or paprika
  • cooked bacon

Instructions

  1. Place eggs in pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.

  2. Run cold water over eggs until cool enough to touch; drain water from pot.

  3. Peel eggs under running water; dab dry with paper towel.

  4. Cut eggs in half lengthwise; gently scoop yellow yolks into medium size bowl.

  5. Mix in mayonnaise, mustards, and spices. mash well with fork.

  6. Spoon mixture into quart size ziplock bag. Cut small hole in corner and squeeze out mixture into egg white halves.

  7. Sprinkle with paprika or cayenne pepper and add bacon to the top.

Recipe Notes

Instant Pot recipe update: Place the steamer trivet into the pot, then add 1 cup of water then place your eggs on the trivet. Use the egg button or set for 5 minutes on high, make sure vent valve is on sealing position. Once time is up then do a quick release, (cover valve with a dish towel and be sure to move your hand). Then remove eggs from pot and place in an ice bath. Then peel.

Want to know the secret to making the world's best deviled eggs? Don't miss this super simple, easy-to-follow recipe for perfect deviled eggs with BACON. (Mmmmm.....bacon!)

Deviled Eggs with Bacon | The Best Deviled Egg Recipe | Easy Deviled Eggs | Deviled Eggs Party Food

32 Comments

  1. April 1 at 11:07AM

    This looks delicious! I would have never thought to add bacon but I bet this is all kinds of amazing.

  2. You cannot go wrong with adding bacon. I will have to try it this Easter Sunday for the family. I hope it comes out looking as good as yours. Any advice on peeling the egg shells, I always have a hard time peeling it while keeping the egg intact and looking good.

    • Ruth Soukup
      April 1 at 05:16PM

      The running water helps a lot, as does shaking the pan vigorously until the shells are all really cracked–then they just slide right off! 🙂

      • Chelsea
        October 3 at 08:40AM

        Also adding some baking soda to the water helps tremendously.. (I don’t measure how much, just put eggs in pan fill with water sprinkle I’d say maybe tablespoon in and let boil)

        • Anonymous
          October 30 at 09:25AM

          Baking Soda works every time.

  3. April 1 at 12:52PM

    Adding the bacon makes this a really special and appetizing dish! We’ve been looking for breakfast ideas for Easter Sunday and I think I’ve just found the perfect one! Thanks for sharing this wonderful recipe 🙂

  4. April 1 at 09:00PM

    I just went to a restaurant that a similar recipe. They were awesome! The bacon was candied burbon bacon and they had hot sauce on them. The sweet and hot combo was amazing. These look great!

  5. This looks really good! And in fact, looks like he made pretty much one of Estonian traditional Easter meals 🙂 Well done!

  6. Anonymous
    April 2 at 07:33AM

    Love the bacon garnish. Have you ever coddled eggs? Fill the pot with enough water to cover eggs by one inch. Bring to boil. Cover pot, turn off heat, and let sit 20 minutes. The whites will be tender, not rubbery. Thanks for all your efforts to share your good ideas. They brighten my day! Cwoosley12@yahoo.com

  7. April 2 at 07:38PM

    What a wonderful idea! I’ve put bacon on egg salad sandwiches before (oh so good), but I’ve never thought to add it to deviled eggs. Brilliant! I’ve pinned this and will be referring to the recipe quite soon.

  8. Becky
    September 15 at 07:23PM

    Looks just like my deviled eggs recipe except I add horseradish instead of cayenne. My mr. prefers the short intensity of the horseradish over the long lasting spiciness of cayenne (but he’s a baby about spicy stuff)!

  9. Jan Raesz
    March 29 at 05:51AM

    Novel and interesting twist on an ageless staple. Can’t wait to try it.

  10. December 24 at 05:55PM

    I always put the cooked eggs in a bowl of ice water for a little while and the shells come right off.Thanks for delicious recipe. Yummy!

  11. Jane
    March 21 at 06:50AM

    Can you share how he makes omelets and grilled cheese sandwiches?

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