Bacon Deviled Eggs

Famous Bacon Deviled Eggs- The secret is in the simplicity

These bacon deviled eggs might look like they could use another ingredient or two, but we have tried a lot of combinations, and it just so happens that the simplest version is always voted the best by our own friends and family (and we have agreed).

Course Side Dish, Snack
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24
Calories 171 kcal
Author Blake & Christina Seward


  • 12 eggs FYI: fresh eggs are harder to peel, but not impossible
  • 1 cup mayonnaise Homemade is the best!
  • 1 package bacon Bar S is fine
  • 1/4 cup salt for in the water, to make the eggs easier to peel.


  1. Place eggs in pot with cold water and salt

  2. Bring pot to a rolling boil, place lid on top, and then turn off the burner

  3. Let the pot steam with the lid on for 10 minutes

  4. Move eggs into an ice bath to stop them from cooking, and let them sit there for about 5 minutes

  5. Meanwhile...chop cold bacon into small pieces (cold bacon chops easier.)

  6. Add bacon to frying pan or Dutch oven (I always use my cast iron) and fry until cooked.

  7. Remove bacon and place on a plate covered with napkins

  8. Gently peel the shell off of each egg, rinse under cold running water to be sure all shells are removed.

  9. Slice each egg in half lengthwise

  10. Place the yoke in a mixing bowl, and the egg white on a serving platter

  11. Mix egg yolks, 2/3 of bacon, and mayonnaise together in the mixing bowl

  12. Scoop yolk mixture evenly into all egg-white halves. (I use a mini ice cream scoop now, but used to just use a regular spoon.)

  13. Garnish each egg with the remaining bacon (if you didn't accidentally eat it all).