There’s nothing quite like a classic deviled egg—especially when topped with crisp bacon. These Deviled Eggs with Bacon are creamy, tangy, and bright with fresh chives and Dijon mustard. They’re low-carb, gluten-free, and perfect as an appetizer for holidays, parties, or a simple snack.
I eat eggs almost every day because they’re so versatile. I enjoy them fried or scrambled with vegetables, or prepared ahead as bacon-and-egg cups or a simple egg salad to grab any time of day. Deviled eggs are another favorite—they’re portable, perfectly sized for finger food, and always a crowd-pleaser.
To make these bacon deviled eggs, start with properly cooked hard boiled eggs. You can cook your own using a reliable method or use store-bought peeled hard boiled eggs to save time. After cooling and peeling, halve the eggs and remove the yolks.
Mash the yolks and mix them with mayonnaise, Dijon mustard, salt, and pepper until smooth. Spoon or pipe the mixture back into the white halves, then finish with chopped chives and crumbled bacon for texture and savory flavor. Serve chilled or at cool room temperature.
If you have extra hard boiled eggs, try turning them into an egg salad with dill for a different snack or sandwich filling.
Why you’ll love this recipe:
- Creamy yolk filling enhanced with tangy Dijon, fresh chives, and crunchy bacon.
- An elegant, easy appetizer that suits many occasions.
- Simple to scale up to feed a larger crowd or make smaller batches for everyday snacking.
- Customizable: omit bacon to make a vegetarian version, or swap mayonnaise for Greek yogurt if preferred.
Recipe ingredients
This recipe uses a short list of pantry-friendly ingredients. The bacon brings savory depth and a satisfying crunch, while chives add a mild oniony freshness and color.
- Hard boiled eggs: 6 large, peeled.
- Mayonnaise: 4 tablespoons (use your favorite; Greek yogurt works as a substitute).
- Dijon mustard: 1 teaspoon (yellow mustard may be used if necessary).
- Salt and freshly ground black pepper: to taste (about 1/4 teaspoon salt and 1/8 teaspoon pepper).
- Chopped fresh chives: 2 tablespoons.
- Thick-cut bacon: 2 slices, cooked crisp and crumbled.
See the recipe card below for servings, prep time, nutrition, and a concise instructions section.
How to make bacon deviled eggs
Start with fully cooled hard boiled eggs. If you’re short on time, peeled store-bought eggs work well. The steps are straightforward and take just a few minutes to assemble.
- Slice the eggs in half lengthwise and transfer the yolks to a small bowl. Mash them with a fork until smooth.
- Add the mayonnaise, Dijon mustard, salt, and pepper. Stir until the filling is creamy and evenly combined.
- Use a spoon or piping bag to fill each egg white cavity with the yolk mixture.
- Top each filled egg with crumbled bacon and a sprinkle of chopped chives. Serve chilled or cool.
Recipe FAQs
Yes. Assemble and store them in an airtight container in the refrigerator. For the crispiest bacon, cook and crumble it just before serving and add it on top at the last minute.
Stored in an airtight container, deviled eggs are best eaten within 2–3 days.
At room temperature, deviled eggs should not be left out longer than about two hours. If it’s warm outside, return them to the refrigerator sooner.
Recipe notes
- Scale the recipe up or down to suit your gathering size.
- Air-fryer bacon works well and is an easy way to achieve even crispness. Omit bacon to make a vegetarian option.
- Using store-bought hard boiled eggs saves time for large crowds.
- You can assemble deviled eggs up to a day ahead; add bacon right before serving for maximum crunch.
- Leftovers keep 2–3 days refrigerated and make a convenient snack.
More easy appetizers you’ll love:
- Air fryer chicken wings
- Baked zucchini chips
- Cheese board
- Crudités platter
- Homemade guacamole
- Stuffed jalapeños
- White bean hummus
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media—I’d love to see your version!
Deviled Eggs with Bacon
Servings: 6
Prep time: 10 mins | Total time: 10 mins
These deviled eggs are creamy, tangy, and finished with crisp bacon and fresh chives. A simple, elegant appetizer for any occasion.
Ingredients
- 6 large hard boiled eggs, peeled
- 4 tablespoons mayonnaise (or Greek yogurt)
- 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
- Halve the hard boiled eggs lengthwise. Remove yolks to a bowl and mash until smooth.
- Stir in mayonnaise, Dijon, salt, and pepper until combined and creamy.
- Fill egg white halves with the yolk mixture using a spoon or piping bag.
- Top with chopped chives and crumbled bacon. Serve chilled or cool.
Nutrition (per serving)
Serving: 2 deviled eggs • Calories: 192 • Carbohydrates: 1 g • Protein: 8 g • Fat: 17 g
All recipes and images © Flavor the Moments.
This recipe was originally published in March 2016. The text has been updated to include more information and clearer step-by-step instructions.