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Seasoning everything with love

Famous Bacon Deviled Eggs

Famous Bacon Deviled Eggs

These bacon deviled eggs get us invites!

Everybody always asks us if we’re bringing our bacon deviled eggs. It’s become our thing. I think they get more excited to see our bacon deviled-eggs than they do to see us…and we have 2 babies! I hope we still get invited out now that we’re sharing the recipe!

Why don’t we add anything to these deviled eggs?

When our friends and family ask us for the recipe, and we quickly list it off to them, they are surprised.  Everyone always expects there to be some other ingredient hiding in there!   From special seasoning to butter, people make guesses at it, and then are surprised to learn that it is just bacon and mayo.

We’ve tried adding different seasonings and things to this recipe, and it just isn’t as good that way! Simple is better for this one.  Our friends and family keep voting for the simple version, and we like it better too.  Some things are just better that way, and it seems anything we try to add competes with the awesomeness that is mayonnaise and bacon.

Even when garnishing…more bacon is the answer

One time I tried garnishing our bacon deviled eggs with fresh garlic chives from my garden, thinking I was being pretty fancy; meanwhile my husband garnished his batch with more bacon, and everybody wanted his more–including me. It was genius!

If you really want to take these to the next level…

These bacon deviled eggs are amazingly good, even if you use a package of Bar S bacon and some store-bought mayonnaise… but have you ever tried homemade mayonnaise? The flavor is just so much more…Mmmm! You’ll never want to go back!   If it sounds like too much work to you, I understand, look at me the first time I tried making homemade mayonnaise…

mayonnaise disaster

It’s not as hard as I made it look

I didn’t try again for years!  When I finally did give it another try, after quitting Weight Watchers and deciding to clean up my eating, I couldn’t believe I ever thought it was hard. Just don’t take the lid off, look down into the blender, and poke at it if it doesn’t seem to be blending!

Here’s my homemade mayonnaise recipe if you’d like to give it a try.  Mine doesn’t even turn out yellow for some reason.

Another option…

Try using some maple flavored bacon in place of your regular bacon for a slight variation.  I know there are sometimes other flavored bacon out there too, such as garlic.  I haven’t tried any of those, just the maple (which turned out wonderfully), but I imagine it would be fun try a variety of flavors.

5 from 1 vote
Bacon Deviled Eggs
Famous Bacon Deviled Eggs- The secret is in the simplicity
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

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
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).


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