Deviled eggs with bacon

Darci Juris


Deviled eggs make a great protein and low calorie snack during the day, and are perfect for an appetizer or pot luck item. These deviled eggs are so delicious, they will go fast, so make sure to get your fill before they do, and be careful not to eat too many at one time.


☆☆☆☆☆ 0 votes

16 deviled eggs
15 Min
12 Min
Stove Top


  • 8 large
  • 4
    pieces of bacon, cooked and chopped
  • 2-4 Tbsp
  • 1 Tbsp
    dijon mustard
  • 2 Tbsp
    scallions, chopped
  • 1/2 tsp
    basil flakes
  • 1/2 tsp
    parsley flakes
  • 1 tsp
    fresh lemon juice
  • dash(es)
    garlic powder, celery salt and pepper
  • ·
    tomatoes, chopped for garnish (optional)

How to Make Deviled eggs with bacon


  1. In a medium pot, boil water.
    Once boiling, carefully place eggs in water (use a large spoon), and let eggs cook in boiling water for 12 minutes.
  2. Remove, drain eggs, and rinse with cold water to cool.
    Once cool, remove shell, and cut eggs in half, lengthwise.
  3. Remove the egg yolks, place in a small bowl, and mash them together.
  4. Mix in the remaining ingredients (except tomatoes) and blend well.
  5. Spoon mixture into the egg white.
    Sprinkle with remaining bacon and scallions; top with tomato.
  6. Cool in the refrigerator for at least 30 minutes
    Serve and enjoy!

Printable Recipe Card

About Deviled eggs with bacon

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American

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