Deviled Eggs with Bacon
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.
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
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.