There’s nothing quite like a classic deviled egg—especially when it’s finished with crisp bacon. These Deviled Eggs with Bacon are creamy, tangy and savory, highlighted by Dijon mustard, fresh chives and crunchy bacon. They’re low-carb, gluten-free and ideal for holidays, parties, potlucks or an easy snack.
I cook eggs almost every day because they’re so versatile. I enjoy them fried or scrambled with vegetables, or prepared ahead as egg-and-bacon cups or a simple egg salad for quick meals. Deviled eggs are another favorite since they travel well, are easy to eat, and always disappear fast at gatherings.
For the best results, start with perfectly hard boiled eggs. You can make them at home using your preferred method or use store-bought hard boiled eggs to save time. Once cooled and peeled, cut each egg in half and transfer the yolks to a bowl.
Mash the yolks and stir in mayonnaise, Dijon mustard, salt and pepper until smooth. Spoon or pipe the filling into the egg white halves, then finish each egg with chopped fresh chives and crumbled bacon for texture and extra flavor. These little bites are elegant, simple and customizable.
If you have leftover hard boiled eggs, you can repurpose them into egg salad or sliced on green salads for a quick lunch.
Why you’ll love this recipe:
- Creamy filling flavored with Dijon mustard and balanced by fresh chives and crunchy bacon.
- A simple, elegant appetizer perfect for parties, holidays and casual get-togethers.
- Quick to assemble and easy to scale up to feed any size crowd.
- Flexible: omit the bacon to make a vegetarian version, or swap ingredients to suit your pantry.
Recipe ingredients
This bacon deviled egg recipe uses just a handful of straightforward ingredients. The bacon adds savory depth and crunchy contrast to the smooth yolk filling while chives bring a mild onion note and a fresh pop of color.
- 6 large hard boiled eggs — peeled and cooled.
- 4 tablespoons mayonnaise — any variety; Greek yogurt can be used as a lighter swap.
- 1 teaspoon Dijon mustard — for tangy depth; yellow mustard can be substituted if needed.
- 1/4 teaspoon salt — or to taste.
- 1/8 teaspoon freshly ground black pepper — or to taste.
- 2 tablespoons chopped fresh chives — reserve a little for garnish.
- 2 slices thick-cut bacon — cooked until crisp and crumbled.
How to make bacon deviled eggs
Start by preparing or acquiring perfectly cooked hard boiled eggs and letting them cool completely. An ice bath helps make peeling easier and prevents overcooking. Once the eggs are peeled and halved, follow the steps below.
- Slice each egg in half lengthwise and gently remove the yolks to a medium bowl.
- Mash the yolks with a fork until mostly smooth. Add mayonnaise, Dijon mustard, salt and pepper and mix until well combined and creamy.
- Transfer the filling to a piping bag or use a spoon to fill each egg white half.
- Top each filled egg with crumbled bacon and a sprinkle of chopped chives. Serve chilled or at cool room temperature.
Recipe FAQs
Can you make deviled eggs the day before? Yes. You can assemble the deviled eggs up to a day ahead and store them in an airtight container in the refrigerator. For the crispiest bacon, cook and crumble it just before serving.
How long do deviled eggs last? Store assembled deviled eggs in an airtight container in the refrigerator and eat within 2–3 days for best quality.
How long can deviled eggs be left out? At room temperature, deviled eggs are safe for about two hours. If it’s warm outside or the eggs are in direct sun, return them to refrigeration more quickly.
Recipe notes
- This recipe scales easily—double or triple it for larger crowds.
- Air-fryer or oven-baked bacon both work well; cook until crisp and cool slightly before crumbling.
- Store-bought hard boiled eggs are a convenient shortcut when you’re short on time.
- You can prepare the eggs the day before. Keep the assembled eggs chilled and add freshly cooked bacon at the last minute if you prefer extra crunch.
- Leftovers make a great snack or quick addition to salads and can be refrigerated for 2–3 days.
More easy appetizers you’ll love:
- Air fryer chicken wings
- Baked zucchini chips with Greek yogurt ranch
- Build-your-own cheese board
- Crudités platter
- Five-minute homemade guacamole
- Cheesy stuffed jalapeños
- White bean hummus
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media to share your version.
Deviled Eggs with Bacon
Servings: 6 | Prep Time: 10 mins | Total Time: 10 mins
These deviled eggs are creamy and tangy, finished with crisp bacon and fresh chives—an easy, elegant appetizer for any occasion.
Ingredients
- 6 large hard boiled eggs, peeled
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons chopped fresh chives
- 2 slices thick-cut bacon, cooked and crumbled
Instructions
- Cut the hard boiled eggs in half lengthwise and place the yolks in a bowl. Mash the yolks with a fork until smooth.
- Add the mayonnaise, Dijon mustard, salt and pepper to the yolks and mix until creamy and well combined.
- Pipe or spoon the yolk mixture into the cavities of each egg white.
- Top each filled egg with chopped chives and crumbled bacon. Serve chilled.
Nutrition (per serving)
Serving: 2 deviled eggs — Calories: 192 kcal — Carbohydrates: 1 g — Protein: 8 g — Fat: 17 g
Notes
- Scale the recipe to feed more guests.
- Omit bacon for a vegetarian version, or swap mayo for Greek yogurt if you prefer.
- Assemble up to a day ahead; add warm bacon just before serving for best texture.
This recipe was originally published in March 2016. The text has been updated to include more details and clear step-by-step instructions.