Deviled Eggs (With Bacon)

this post

This post may contain affiliate links. That means I may make a small commission on items purchased through links in this post at no extra cost to you! Affiliate Disclaimer 

It’s a picnic and potluck staple, appetizer fav, and party platter must

I mean, who hasn’t seen deviled eggs at a party/ Get-together? Deviled eggs are a loved (and sometimes hated) food. For my family, they are a must. A favorite for my oldest, husband, and even myself.

So what exactly is a Deviled Egg?

Well… to be a sort of dictionary about it… a deviled egg is a hard-boiled egg that has been shelled, cut in half, and filled with a mixture made from the egg yolk with other ingredients of your choice.

Apparently, the history of recipes for hard-boiled eggs stuffed with herbs, cheese, and raisins has been found in cooking texts of medieval European cuisine. But don’t quote me on that… I can’t guarantee that knowledge to be fact.

Successful Deviled Eggs – The Tips and Tricks We Use

I have found that the key to successful deviled eggs is a few key steps.

• cooking your eggs for a perfect amount of time so they are not too dry. You can accomplish this in a couple of ways…

1. (My way) Wait for the water to reach a gentle boil. Gently lay the eggs in the water with a slotted spoon/spider. Cook for about 9 min.
2. (My husband’s way) Use an egg cooker

• Whether you use method one or two, then lay in an ice bath immediately once the timer/cooker beeps. Peel, once they’re cool enough to touch but still warm (this prevents the dreaded difficult egg shelling).
• Dill is a must. I generally tend to use dill relish, but just simply adding fresh dill adds a delightful freshness to it.
• Bacon and Chives add color and flavor. I started adding the bacon because, everything is better with bacon but tastes amazing and everyone that has had my eggs, now adds bacon to their eggs as well (I mean… can you blame them?).
• Cayenne Pepper can be switched to Paprika (more traditional) but I love heat, so I use cayenne.
• Mayo can be switched for Greek yogurt to add a little more tang and make it a little more healthy.

My version is very simple and is mostly a “to taste” recipe, with starting amounts. That’s the great thing about deviled eggs. you can adjust things to your liking! More salt? less salt? Maybe you want it creamier so you cook it to more of a soft boil, and use less mayo. Whatever you like! My recipe is how I make them, but that doesn’t mean you can’t adjust as needed. Do you!

Need more party dishes?

Here are a few other recipes I like to serve for my parties, BBQ’s, and Picnics.

• Taco Dip
• Crab Rangoon
• Salsa Fresca
• Patatas Bravas with Remoulade Dipping Sauce
• Meatballs in Morel Cream Sauce
• Cowboy Caviar

Did you try it, have questions?

I value your opinion and would love to hear your feedback! Kindly leave your thoughts in the comments section and rate this recipe using the star icons on the recipe card. It is truly appreciated and helps me out tremendously with this and future recipes.

Let’s get social!

Don’t forget to tag me on Instagram or Facebook, @alwaysjennsmith #AlwaysJennSmith I will always share your posts on my stories and tag you! You can also share it on this post’s Pinterest Pin!

It’s always wonderful to see loved ones coming together over delicious food. 

Deviled Eggs

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 25 minutes
• Yield: 8 people 1x

Print Recipe

Save Recipe Recipe Saved

Description

Deviled eggs are picnic and party classic, and this one is sure to become your go-to recipe! It’s easy, tastes great, and involves BACON!

---

Ingredients

Units USM Scale 1x2x3x

• 11 hard-boiled eggs
• 1 tbsp heavy cream
• 1/3 cup mayo (You could also use greek yogurt instead)
• 2 teaspoons dijon mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 tablespoons dill relish
• Salt (to taste)
• Pepper (to taste)
• 6 slices bacon (coarsely chopped)
• Paprika (or Cayenne Pepper)
• Chopped Green Onion (or Chives)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the eggs (you can do this in a pot or in an egg cooker. whichever you prefer) – see notes for some suggestions on cooking
2. Halve the eggs and remove the yolk. I’m a hands-on girl, so I tend to pull it out with my fingers, but you can also gently spoon them out.
3. Put all the yolks in a bowl and add the mayo, mustard, relish, and heavy cream. Blend with a hand mixer.
4. Add the garlic & onion powder. Then add salt and pepper (start light, you can always add more). Mix, then taste and add more of anything you need.
5. Spoon the filling back into the whites. (If you want to get fancy you can fill a pipping bag with a star tip and pipe the filling. But make sure it’s a WIDE star tip. The relish makes this a bit “chunky”).
6. Top the eggs with a sprinkle of paprika (Cayenne Pepper), bacon pieces, and Chopped Green Onions (Chives)

Notes

I have found that the key to successful deviled eggs is a few key steps.

• cooking your eggs for a perfect amount of time so they are not too dry. You can accomplish this in a few ways…

1. (My way) Wait for the water to reach a gentle boil. Gently lay the eggs in the water with a slotted spoon/spider. Cook for about 9 min.
2. (My husband’s way) Use an egg cooker

• Whether you use method one or two, then lay in an ice bath immediately once the timer/cooker beeps. Peel, once they’re cool enough to touch but still warm (this prevents the dreaded difficult egg shelling).
• Dill is a must. I generally tend to use dill relish, but just simply adding fresh dill adds a delightful freshness to it.
• Bacon and Chives add color and flavor. I started adding the bacon because, everything is better with bacon but tastes amazing and everyone that has had my eggs, now adds bacon to their eggs as well (I mean… can you blame them?).

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Cuisine: American

Nutrition

• Calories: 250
• Sugar: 1
• Sodium: 309
• Fat: 22
• Saturated Fat: 6
• Carbohydrates: 2
• Fiber: 0.1
• Protein: 11
• Cholesterol: 273

Recipe Card powered by

Nutritional Facts:

The numbers above are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.

Want to remember this post? Pin it to your favorite Pinterest Board!

©Photo, Prop Styling, and Food Styling by Jenn Smith

This Blog Post is ©2015 Always Jenn Smith™; Jenn Smith, LLC (FKA Smith Country, LLC)  See below for details

Please Be Respectful

All rights reserved. You may NOT sell, trade, share or redistribute this recipe in any way or use any of my photographs for your site. If you are linking back to this post to a list of recipes, giving credit for the recipe to myself and my site, you may use ONE photo. You must site me and my blog as the creators of the recipe and give credit for the photo. ©2015 Always Jenn Smith; Jenn Smith, LLC (FKA Smith Country & The Smith Country, LLC)

Jenn Smith of Always Jenn Smith™; Jenn Smith, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  As well as the Apple affiliate program now called the Performance Partners Program.

This site displays third-party ads and contains affiliate links, See terms and conditions for ALL affiliates.

If you have any questions feel free to comment below or e-mail me directly.

Thank you for visiting!