Bacon Deviled Eggs have all the great savory, creamy taste of the potluck classic but get boosted to the next level with crispy bacon and fresh green onions. These easy, party-perfect bites are just the thing to take to BBQ’s, picnics, and family dinners and can be ready in less than 20 minutes!
Looking for more easy recipes to bring to a summer barbecue? Be sure to also check out our Lemon Tarragon Pasta Salad , Best Baked Beans Recipe , and Creamy Grape Salad !
Happy Easter! Every year, we dye at least a couple dozen hard-boiled eggs at our house. Like many families, it’s one of our favorite Easter traditions.
Except then we are left with dozens of leftover easter eggs sitting in the fridge waiting to be eaten. We enjoy hard-boiled eggs for breakfasts, snacks, or lunch, but they get a little boring before long!
So we use them to make egg salad sandwiches or in salads (like this BBQ chicken cobb salad or this spinach, bacon, & egg salad ). Or to make one of our favorite indulgences – deviled eggs!
Classic deviled eggs are always a favorite, but we add a secret ingredient that gives them an extra zing and really sets them apart.
Why We Love This Recipe
- Deviled eggs are great for summertime barbecues, picnics, and cookouts and their cool, creamy flavor goes perfectly with grilled burgers, juicy watermelon, and other classic summer fare.
- I typically like my classic deviled eggs without vinegar, although that ingredient is pretty traditional in some parts of the country, so I included it as an option in this recipe.
- I typically make them super simple, with a creamy yellow filling that gets mildly seasoned with Dijon mustard, salt & pepper, then sprinkled with paprika before serving.
Recipe Notes
- Hard-boiled eggs: This is a great way of using up leftover Easter eggs. You can boil, bake, air fry, steam, or use your Instant Pot to cook your hard-boiled eggs. The Instant Pot is my personal preference because it uses some crazy magic to make the eggs way easier to peel than any other method.
- Mayo: Please use REAL mayo for your deviled eggs. Hellman’s Best is my favorite.
- Mustard: A little mustard adds a nice little kick and depth of flavor to the creamy filling.
- Bacon: Save yourself the trouble of cooking bacon separately for this recipe by just cooking up a few extra slices at breakfast one morning and keeping them in the fridge for your deviled eggs.
- Horseradish: I LOVE the kick you get from adding a little prepared horseradish with the deviled egg filling. It’s optional if you don’t have it on hand or just don’t care for it, but it makes these so delectable! If you find yourself with extra horseradish on your hand, check out some of my other recipes that call for it here . The remoulade sauce is a particular favorite at our house!
How to Make This Recipe
It’s really simple to make these deviled eggs with bacon & green onions! Start by peeling your hard-boiled eggs, slicing them in half lengthwise, and popping the cooked yolks out into a bowl. Set the cooked whites aside for now.
Mash the cooked egg yolks with a fork, then add mayo, mustard, horseradish, salt, and pepper. Add in some of the chopped bacon and green onions, reserving a few of each for garnishing the tops of the deviled eggs.
Spoon or pipe the filling into each of the egg white shells until all of the filling has been used up, then sprinkle with the reserved bacon and green onions. If I want to be fancy and fussy, I transfer the filling to a piping bag or ziploc bag and snip off one corner to pipe the filling in for a cleaner look. But if it’s just for us, I will usually just spoon it in because that’s simpler.
If you already have a tried and true method, go with that. For YEARS that was the 12-minute stovetop method for me, but I have since converted to making my hard-boiled eggs almost exclusively in the Instant Pot because they are so easy to peel!
Ugh, it’s so frustrating to peel hard-boiled eggs and have the shell stick. My best advice is to use your Instant Pot to hard-boil them eggs first. But another trick is to use older eggs (as opposed to the farm fresh eggs our backyard chickens lay). Also, try plunging your hard-boiled eggs into an ice water bath immediately once they are done cooking and crack them open on on the bottom (the wide part) of the egg, which is where the air pocket usually is.
If you want to make these in advance, you can prepare them 2 days ahead, although I recommend waiting to garnish them with the additional bacon and green onions until the day you plan to serve them to keep the bacon crispy. Just be sure to keep them stored in the fridge in an airtight container until you are ready to serve.
Recipe Tips
- Garnish: Reserve some of the bacon bits and green onions for sprinkling on top as a garnish. Not only do they make the deviled eggs look nice, but they give a preview of what to expect when you bite into one of these deviled eggs with bacon.
- Transporting: If you are planning to transport your deviled eggs to a picnic or party, hold off on filling them until you get there. They are notorious for sliding around, no matter how carefully you plate and transport them. It’s much easier to prepare the filling ahead of time and just transfer it to a plastic zip tight bag to bring with you. Then when you arrive at your destination, you can just snip off the end of the plastic bag and pipe the filling into the egg white shells.
- Other mix-ins for deviled eggs: Two finely chopped baby dill pickles & a couple of teaspoons of pickle juice, mashed avocado, fresh herbs like dill or chopped rosemary, sriracha, garlic, pimentos, and more!
More Potluck Recipes
- Deviled Egg Potato Salad
- BLT Pasta Salad
- Raspberry Pretzel Salad
- Hawaiian Macaroni Salad
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Easy Bacon Deviled Eggs
Ingredients123
- ▢ 6 large eggs hard boiled
- ▢ 3 Tablespoons mayonnaise
- ▢ 1 Tablespoon prepared horseradish
- ▢ 1 teaspoon dijon mustard
- ▢ 1 teaspoon distilled white wine vinegar (optional)
- ▢ 1/8 teaspoon salt
- ▢ 1/8 teaspoon freshly ground black pepper
- ▢ 2 Tablespoons green onion finely chopped, plus more to garnish (about 1 green onion)
- ▢ 2 Tablespoons bacon cooked crisp and finely chopped, plus more to garnish (about 2 slices)
- ▢ Paprika for sprinkling
Instructions
- Carefully peel and rinse the hard boiled eggs. Slice each egg in half lengthwise, and place the yolks in a bowl. 6 large eggs
- Mash the yolks with a fork, then add the mayonnaise, horseradish, mustard, vinegar (if using), salt, and pepper. Stir together until creamy and smooth. Add the green onion and bacon and stir to combine. 3 Tablespoons mayonnaise, 1 Tablespoon prepared horseradish, 1 teaspoon dijon mustard, 1 teaspoon distilled white wine vinegar, ⅛ teaspoon salt, ⅛ teaspoon freshly ground black pepper, 2 Tablespoons green onion, 2 Tablespoons bacon
- Transfer the yolk mixture to a plastic zip top bag, then snip off one corner and pipe into the hollows of the egg whites. Garnish the eggs by sprinkling with extra crumbled bacon and chopped green onions. Sprinkle with paprika before serving, if desired. Paprika
Notes
- Garnish: Reserve some of the bacon bits and green onions for sprinkling on top as a garnish. Not only do they make the deviled eggs look nice, but they give a preview of what to expect when you bite into one of these deviled eggs with bacon.
- Transporting: If you are planning to transport your deviled eggs to a picnic or party, hold off on filling them until you get there. They are notorious for sliding around, no matter how carefully you plate and transport them. It’s much easier to prepare the filling ahead of time and just transfer it to a plastic zip tight bag to bring with you. Then when you arrive at your destination, you can just snip off the end of the plastic bag and pipe the filling into the egg white shells.
- Other mix-ins for deviled eggs: Two finely chopped baby dill pickles & a couple of teaspoons of pickle juice, mashed avocado, fresh herbs like dill or chopped rosemary, sriracha, garlic, pimentos, and more!
Nutrition
More States I Have Visited in myAmerican EatsSeries
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
Easy Bacon Deviled Eggs
Ingredients
- 6 large eggs hard boiled
- 3 Tablespoons mayonnaise
- 1 Tablespoon prepared horseradish
- 1 teaspoon dijon mustard
- 1 teaspoon distilled white wine vinegar (optional)
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 Tablespoons green onion finely chopped, plus more to garnish (about 1 green onion)
- 2 Tablespoons bacon cooked crisp and finely chopped, plus more to garnish (about 2 slices)
- Paprika for sprinkling
Instructions
- Carefully peel and rinse the hard boiled eggs. Slice each egg in half lengthwise, and place the yolks in a bowl. 6 large eggs
- Mash the yolks with a fork, then add the mayonnaise, horseradish, mustard, vinegar (if using), salt, and pepper. Stir together until creamy and smooth. Add the green onion and bacon and stir to combine. 3 Tablespoons mayonnaise, 1 Tablespoon prepared horseradish, 1 teaspoon dijon mustard, 1 teaspoon distilled white wine vinegar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 2 Tablespoons green onion, 2 Tablespoons bacon
- Transfer the yolk mixture to a plastic zip top bag, then snip off one corner and pipe into the hollows of the egg whites. Garnish the eggs by sprinkling with extra crumbled bacon and chopped green onions. Sprinkle with paprika before serving, if desired. Paprika
Notes
- Garnish: Reserve some of the bacon bits and green onions for sprinkling on top as a garnish. Not only do they make the deviled eggs look nice, but they give a preview of what to expect when you bite into one of these deviled eggs with bacon.
- Transporting: If you are planning to transport your deviled eggs to a picnic or party, hold off on filling them until you get there. They are notorious for sliding around, no matter how carefully you plate and transport them. It’s much easier to prepare the filling ahead of time and just transfer it to a plastic zip tight bag to bring with you. Then when you arrive at your destination, you can just snip off the end of the plastic bag and pipe the filling into the egg white shells.
- Other mix-ins for deviled eggs: Two finely chopped baby dill pickles & a couple of teaspoons of pickle juice, mashed avocado, fresh herbs like dill or chopped rosemary, sriracha, garlic, pimentos, and more!
Nutrition
QR code
Scan this QR code with your phone’s camera to view this recipe on your mobile device.
