Mama's Deviled Eggs

★★★★★ 18 Reviews
EvaMarion avatar
By Eva Marion
from Bradley, IL

This recipe is one my mom taught me years ago. Not your standard deviled eggs but they are a huge hit with the family. You taste more than eggs with these.

Blue Ribbon Recipe

The bacon in this recipe really makes these creamy deviled eggs stand out. We couldn't stop going back for more!

— The Test Kitchen @kitchencrew
serves 24
prep time 30 Min
cook time 10 Min
method Stove Top


  •   12 large
  •   1/2 c
  •   2 Tbsp
    yellow mustard
  •   6 slice
  •   1 small
  •   1 tsp
  •   1/2 tsp
  •   1/4 tsp
    cayenne pepper
  •   1 tsp
    apple cider vinegar
  •   1/4 tsp
    smoked paprika

How To Make

  • 1
    Boil eggs, cool and peel. Split eggs lengthwise and put egg yolks in a large separate bowl. Place egg whites on serving dish and set aside.
  • 2
    Mash egg yolks with a fork in large bowl. Mince onions so they are very small pieces. Fry bacon so it is extra crispy, drain off excess grease and set aside to cool. Crush bacon.
  • 3
    Add onions and bacon to egg yolks and stir well. Add wet and dry ingredients to egg mixture and mix well. Taste to see if enough salt - easier to add some than to take away.
  • 4
    Two ways to stuff the egg whites: straight from the bowl with a spoon or you can transfer the egg mixture to a zip lock bag, cut off the tip and pipe it into the egg whites. Either way, once filled, place into the refrigerator for 30 minutes to chill before serving.