Several deviled eggs on glass plate.
Appetizers,  Recipes

Easy Deviled Eggs with Bacon Recipe

Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

As an Amazon Associate I earn from qualifying purchases.

Last weekend for my mom’s birthday, I made these Deviled Eggs with Bacon. I made two dozen and they were devoured in minutes! Guess who will be making the deviled eggs for Easter this year?

If you are the one making the deviled eggs, you have to try this recipe! I was so thrilled with how delicious they were. My deviled eggs don’t usually turn out and are too plain.

For this recipe, I turned to my grandma’s cookbook again. It rarely fails me. The bacon and pickles make the flavor stand out. They also add a lot of volume so you will definitely have leftover filling!

Deviled Eggs on wooded board
Deviled Eggs with Bacon

What Ingredients Will I Need for Deviled Eggs with Bacon?

  • Eggs
  • Bacon
  • Butter
  • Pickles
  • Mustard
  • Salt
  • Pepper
  • Mayonnaise
Ingredients on Counter
Ingredients for Deviled Eggs with Bacon

What is the Best Way to Hard Boil Eggs?

Over the years, I have tried several methods for hard boiling eggs. Here is the method that works for me every time:

  • Use the freshest eggs.
  • Put the eggs in the pan before adding water from the tap.
  • Use about 6 cups of water.
  • Turn on the stove after putting the pan on the burner.
  • Once the water comes to a rolling boil, turn off the stove and cover the pan.
  • Leave the pan on the hot burner (after turning it off) for 10 minutes.
  • Remove from the heat and place eggs in a bowl of ice water for 5 minutes.

I have found that this method makes the eggs easy to peel and the yolk is perfectly yellow, without turning grey. Do you have a different way that works for you?

Sliced hard boiled eggs on wooden board
Hard Boiled Eggs

Ideas for Leftover Deviled Egg Filling

  • Spread on crackers
  • Make a sandwich
  • Eat with a spoon
  • Spread on celery

Variations

  • Use bacon bits in place of bacon
  • Use dill relish instead of chopped pickles

Helpful Tips

  • Soften (don’t melt) butter before adding to mixture
  • A potato masher makes the eggs easier to mash
  • Make sure mixture is blended well

Other Recipes to Try

After Easter dinner, why not try Carrot Cookies with Orange Frosting, Easy Coconut Mousse, or Sicilian Easter Cookies? In the fall, you might enjoy my Apple Dumplings Recipe or this Apple Coffee Cake. In February, you may like this Valentine’s Day Appetizer from Luci at Luci’s Morsels. You might also like these Jammy Eggs any time of the year.

Several deviled eggs on glass plate.

Deviled Eggs with Bacon

These Deviled Eggs with Bacon are perfect for an appetizer on Easter or at any gathering. Made with bacon and pickles, they flavor is amazing!
5 from 8 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 24

Ingredients
  

  • 12 Eggs Hard Boiled
  • 6 Slices Bacon Crisp
  • 2 Tablespoons Butter
  • 6 Small Dill Pickles or 3 Large
  • 1 teaspoon Mustard
  • Salt and Pepper to Taste
  • Mayonnaise to Taste

Instructions
 

  • Cut eggs in half lengthwise.
  • Scoop out yolks.
  • Place hollowed out eggs on serving plate.
  • In large bowl, mash egg yolks.
  • Chop pickles into fine pieces; add to yolks.
  • Chop bacon into fine pieces, add to mixture.
  • Add butter, salt, pepper, and mustard to mixture.
  • Stir until evenly mixed.
  • Moisten with mayonnaise until texture is to your liking.
  • Scoop mixture into egg whites.

Notes

  • Soften (don’t melt) butter before adding to mixture
  • A potato masher makes the eggs easier to mash
  • Make sure mixture is blended well
Keyword 1940’s Recipe, Bacon, Deviled Eggs, Eggs

Adapted from “The Household Searchlight Recipe Book” copyright 1937

Amazon and the Amazon logo are trademarks of Amazon.com, Inc, or its affiliates.

32 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.