Easy Deviled Eggs with Bacon Recipe

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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!

Quick Facts

• Taste: Creamy, tangy, savory, and just a little smoky from the bacon and dill pickles
• Texture: Smooth and creamy filling with little bits of crunchy bacon and pickle for extra flavor
• Skill Level: Easy
• Prep Time: About 20 minutes (if eggs are already hard-boiled)
• Cook Time: About 10 minutes for the bacon
• Total Time: Around 30 minutes
• Yield: 24 deviled egg halves
• Best For: Holiday gatherings, potlucks, picnics, church suppers, or family get-togethers

Why You’ll Love this Recipe

It’s packed with flavor. The combination of bacon, dill pickles, mustard, and creamy mayonnaise gives these deviled eggs a savory, tangy flavor that stands out from the usual version.

Perfect for gatherings and holidays. These deviled eggs fit right in at Easter, Memorial Day, summer cookouts, potlucks, or any family get-together.

The bacon makes them extra special. Crispy bacon adds a smoky, salty bite that makes people come back for seconds.

Easy to make ahead. You can prep them before guests arrive, making entertaining a little less stressful.

A fun twist on classic deviled eggs. The chopped dill pickles and butter give this vintage recipe a unique flavor and creamy texture that is different from modern versions.

Ingredients You Will Need

• Hard-Boiled Eggs: The egg whites hold the filling, while the yolks create the creamy base for the deviled egg mixture.
• Bacon: Adds a smoky, salty flavor and a little crunch that makes these deviled eggs extra flavorful and different from the classic version.
• Butter: An old-fashioned touch that adds richness and helps create a smooth, creamy filling. It gives the mixture a little extra flavor.
• Dill Pickles: Bring tanginess, crunch, and flavor that balances the richness of the eggs, butter, and mayonnaise.
• Mustard: Adds a little zip and a classic deviled-egg flavor. It helps brighten the filling and balances the creamy ingredients.
• Salt and Pepper: Enhance all the flavors and bring the filling together. A little seasoning goes a long way here, especially since bacon adds saltiness too.
• Mayonnaise: Makes the filling creamy and smooth while helping bind everything together. Since the amount is adjusted “to taste,” you can make the filling as thick or creamy as you like.

Helpful Tips

• Soften (don’t melt) butter before adding to the mixture.
• Start with fully cooled eggs. Cold hard-boiled eggs are easier to peel and hold their shape better when slicing and filling.
• Use older eggs if possible. Eggs that are a few days old tend to peel more easily than super fresh ones.
• Cook the bacon until crisp. Crispy bacon chops more easily and adds the best texture to the filling. Soft bacon can make the mixture a little chewy.
• Chop the pickles finely. Small pieces blend into the filling better and make it easier to pipe or scoop into the egg whites.
• Mash the yolks really well. Smooth yolks help create a creamy filling without lumps. A fork works fine, but a potato masher or small food processor can make it extra smooth.
• Add mayonnaise gradually. Start with a small amount and mix as you go. It’s easier to add more than to fix a filling that turns out too runny.
• Taste before filling the eggs. Since bacon and pickles can vary in saltiness, taste the filling and adjust the salt, pepper, or mustard as needed.
• Use a spoon or piping bag for neat filling. A spoon keeps things simple, but piping the filling makes them look extra pretty for holidays or gatherings.
• Chill before serving. Letting the deviled eggs sit in the refrigerator for 30 minutes helps the flavors come together and makes them taste even better.
• Save a little bacon for garnish. Sprinkle a few extra bacon bits on top before serving for a fun finishing touch.

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 tap water.
• 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 yolks are perfectly yellow without turning grey. Do you have a different way that works for you?

Substitutions and Variations

• Use bacon bits in place of bacon.
• Use dill relish instead of chopped pickles.
• Swap the dill pickles for sweet pickles or pickle relish: If you like a sweeter flavor, use sweet pickles or sweet relish instead of dill pickles for a more old-fashioned, picnic-style taste.
• Try Dijon or spicy brown mustard: Regular yellow mustard keeps things classic, but Dijon adds a little extra tang, while spicy brown mustard gives a bolder flavor.
• Use turkey bacon: For a lighter option, turkey bacon works well and still gives you that smoky flavor.
• Add a little pickle juice: Want extra tang? Stir in a teaspoon or two of dill pickle juice for even more pickle flavor.
• Mix in a little onion: Finely chopped green onion or a pinch of onion powder adds another layer of savory flavor.
• Skip the butter: If you want a slightly lighter version, leave it out. The filling will still be creamy from the mayonnaise.
• Top them with garnishes: Try sprinkling paprika, chopped chives, extra bacon crumbles, or even a pickle slice on top for a prettier presentation.

Frequently Asked Questions

How far ahead can I make deviled eggs? You can make them up to 1 day ahead. For the freshest taste and best texture, keep them covered in the refrigerator until ready to serve.

Can I make the filling ahead of time? Yes! You can make the filling a day in advance and store it separately in the refrigerator. Fill the egg whites shortly before serving for the best presentation.

How do I keep deviled eggs from sliding around on the plate? Slice a tiny sliver off the bottom of the egg white (just a very small amount) to help them sit flat, or serve them on a deviled egg tray.

Why is my filling too thick or too runny? If the filling feels too thick, stir in a little more mayonnaise. If it gets too runny, mash in an extra egg yolk or chill the mixture for a bit before filling the eggs.

Why does this recipe use butter? Butter was a common addition in many vintage deviled egg recipes, especially in the 1940s. It adds richness and helps create an extra creamy filling with a nostalgic flavor.

Storage Tips

• Store in the refrigerator. Deviled eggs should always be kept chilled. Place them in an airtight container or cover the serving tray tightly with plastic wrap.
• Best enjoyed within 2–3 days. They taste freshest during the first couple of days, though the texture may soften a bit over time.
• Keep them cold for gatherings. If serving at a picnic, barbecue, or holiday gathering, avoid leaving them out for more than 2 hours (or 1 hour if it’s especially hot outside).
• Store the filling separately if making ahead. If prepping in advance, keep the filling and egg whites in separate containers and assemble before serving for the best texture.
• Use a deviled egg tray or shallow container. This helps keep them from tipping over and getting squished in the fridge.
• Avoid freezing. Deviled eggs don’t freeze well because the egg whites can become rubbery and watery once thawed.

Ideas for Leftover Deviled Egg Filling

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

What to Serve with Deviled Eggs

• Classic Picnic and Cookout Foods: These deviled eggs fit right in with backyard favorites like burgers, hot dogs, grilled barbecue chicken, pulled pork sandwiches, or grilled beef kabobs.
• Potato and Pasta Salads: Serve them alongside classics like potato salad, macaroni salad, deviled egg pasta salad, or a creamy coleslaw for the ultimate potluck spread.
• Fresh Summer Sides: Balance the richness with lighter sides like watermelon, fruit salad, cucumber salad, baked beans, or a crisp green salad.
• Sandwiches and Sliders: They pair perfectly with ham sandwiches, turkey sliders, sloppy joes, hero sandwiches, or chicken salad sandwiches for an easy lunch spread.
• Holiday Favorites: For Easter, Thanksgiving, or Christmas gatherings, serve them alongside ham, roast turkey, scalloped potatoes, green bean casserole, or dinner rolls.
• Crunchy Snacks and Appetizers: Round out an appetizer table with dill pickle dip, cheese and crackers, veggie trays, stuffed celery, or pickle wraps.
• Something Sweet to Finish: If you’re serving them at a cookout or potluck, finish the meal with nostalgic desserts like strawberry pretzel salad, banana pudding, lemon icebox cake, or brownies.

Other Recipes You May Enjoy

After Easter dinner, why not try Easy Coconut Mousse, or Sicilian Easter Cookies? In the fall, you might enjoy my 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. 

Deviled Eggs with Bacon

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These old-fashioned deviled eggs with bacon are the kind of recipe that disappears fast at family gatherings. Made from my grandma’s 1940s recipe, they’re creamy, tangy, and packed with smoky bacon and crunchy dill pickles. Whether it’s a holiday table, picnic, or potluck, this vintage favorite always gets rave reviews.

Heidi Bruaw

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Serving Size 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

Helpful Tips

• Soften (don’t melt) butter before adding to the mixture.
• Start with fully cooled eggs. Cold hard-boiled eggs are easier to peel and hold their shape better when slicing and filling.
• Use older eggs if possible. Eggs that are a few days old tend to peel more easily than super fresh ones.
• Cook the bacon until crisp. Crispy bacon chops more easily and adds the best texture to the filling. Soft bacon can make the mixture a little chewy.
• Chop the pickles finely. Small pieces blend into the filling better and make it easier to pipe or scoop into the egg whites.
• Mash the yolks really well. Smooth yolks help create a creamy filling without lumps. A fork works fine, but a potato masher or small food processor can make it extra smooth.
• Add mayonnaise gradually. Start with a small amount and mix as you go. It’s easier to add more than to fix a filling that turns out too runny.
• Taste before filling the eggs. Since bacon and pickles can vary in saltiness, taste the filling and adjust the salt, pepper, or mustard as needed.
• Use a spoon or piping bag for neat filling. A spoon keeps things simple, but piping the filling makes them look extra pretty for holidays or gatherings.
• Chill before serving. Letting the deviled eggs sit in the refrigerator for 30 minutes helps the flavors come together and makes them taste even better.

Save a little bacon for garnish. Sprinkle a few extra bacon bits on top before serving for a fun finishing touch.

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Adapted from “The Household Searchlight Recipe Book” copyright 1937