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Bacon Deviled Eggs

Bacon deviled eggs with creamy yolk filling and crispy bacon shards. Hard-boiled eggs are boiled, chilled, then piped with a mayo-Dijon mixture for a rich, savory bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Bacon and garnish
  • 8 bacon slices For crispy crumble and shards.
  • 1 fresh chives For garnish.
Filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp smoked paprika
  • 0.125 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 pot

Method
 

Boil and peel the eggs
  1. Place large eggs in a pot and cover with cold water. Bring to a boil, cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Crumble and shard the bacon
  1. Cook bacon slices until crisp. Finely crumble 4 slices and break the rest into 24 shards.
Make the deviled filling
  1. Mash the egg yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and black pepper. Mix in the finely crumbled bacon until evenly combined.
Fill and garnish
  1. Pipe the filling into the egg whites. Stand a bacon shard in each egg and sprinkle with fresh chives.

Notes

For clean, neat piping, make sure the filling is thick and smooth; mash yolks thoroughly and mix until no yolk streaks remain. Store in the refrigerator up to 3 days (best texture within 24–48 hours); freeze is not recommended due to texture changes in the eggs. For a lighter option, use light mayonnaise for the filling while keeping the same bacon amount for crisp flavor.