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Bacon Deviled Eggs
Hardboiled eggs filled with a creamy yolk deviled egg filling with crispy, salty bacon mixed in.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Course
Appetizer
Cuisine
American
Servings
12
servings
Calories
98
kcal
Equipment
Boiling Pot
Skillet
Ingredients
1x
2x
3x
12
eggs
½
cup
mayonnaise
1
tablespoon
yellow mustard
2
tablespoon
sweet relish
½
teaspoon
salt
3
slices
bacon
plus some an extra slice to garnish if desired
Instructions
Fill a boiling pot with about 6-8 cups of water. Place the eggs in the pot and bring to a boil. Allow the eggs to boil for 15 minutes.
While the eggs boil, cook the bacon until crispy and set aside.
Add the eggs to ice water immediately after so they stop cooking.
Peel the eggs. Cut each egg in half and remove the yolks to a small mixing bowl.
Mash the yolks with a fork. Add in mayonnaise, yellow mustard, sweet relish and salt. Mix well.
Chop the bacon into small pieces. Add the bacon to the yolk mixture and mix in.
Using a piping bag or a zip-loc bag with a corner cut off, add the yolk mixture and pipe some into each egg white. Garnish with extra bacon.
Notes
Save leftovers in the fridge for up to 5 days.
Nutrition
Serving:
2
deviled eggs
Calories:
98
kcal
Carbohydrates:
3
g
Protein:
6
g
Fat:
7
g
Saturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
168
mg
Sodium:
306
mg
Potassium:
79
mg
Fiber:
1
g
Sugar:
2
g
Vitamin A:
271
IU
Vitamin C:
1
mg
Calcium:
26
mg
Iron:
1
mg
Keyword
appetizer, bacon, eggs, gluten free, hors d'oeuvres
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