Perfect Party: Decadent Bacon Deviled Eggs Recipe

I love bacon and I love deviled eggs, so you know this recipe for bacon deviled eggs is one of my favorites. Some links in this article are affiliate links that may earn me a commission if you purchase through them.

Bacon deviled eggs make such a great party food, as you can make them in advance. They’re great for so much more than just picnics.

The fact that they look pretty is just a bonus. If you know me, you know that I fully subscribe to the theory that “Bacon makes everything better.”

Of course I had to put bacon into deviled eggs. My husband was a little skeptical, but after one bite, he went back and snuck three more bacon deviled eggs just before we headed out the door for dinner.

Can I make deviled eggs ahead of time?

Yes, you absolutely can. You can choose whether you want to make parts in advance or the whole thing, and the timing will be different.

You can hard boil your eggs up to a week in advance, and you can cook your crispy bacon up to two or three days in advance.

You can also choose to halve your eggs and make your filing up to two days in advance, with a caveat. Because you put that yummy crispy bacon into your egg yolk mixture, you want it to stay crispy, so keep the bacon out until the last minute.

I store the yolk mixture in an airtight container in my fridge and the bacon in a separate container next to it. The day I plan to serve these, I mix the two and then assemble the eggs.

Remember that you need to tightly cover your egg halves with plastic wrap to keep them from drying out and turning rubbery. You want a good texture for all parts of this perfect appetizer.

What is the benefit to adding Greek yogurt to deviled eggs?

My other twist to this recipe is adding Greek yogurt to the mayo. Some recipes call for sour cream, but I’ll bet you’ve never tried deviled eggs with yogurt before.

Yes, I said Greek yogurt. It changes the flavor of your traditional deviled egg just a little, but the change it for the better.

The slight tang pairs perfectly with the saltiness of the bacon and the creaminess of the cheddar cheese. Trust me on this one.

Remember my husband going back for three more after trying one skeptically?

Another benefit? Greek yogurt has less fat and fewer calories than mayo or sour cream.

What makes it easier to peel hard boiled eggs?

The hardest part about this recipe is making the hard boiled eggs. Seriously. Fortunately, there are plenty of tricks to help make boiling and peeling hard boiled eggs easier.

First, plan ahead. Buy your eggs a week or even two before you plan to boil them.

When you boil them, add a little vinegar to the water to help keep any egg whites from expanding through cracks. This helps them stay inside the eggs where they belong.

Get a bowl with ice water, and immediately plunge the eggs in the cold water once you finish cooking them. Let them sit in the ice bath for at least five minutes.

This works far better than trying to peel them under cold running water, and it’s less wasteful.

In fact, go ahead and even peel the eggs in the cold water bowl, as it helps the shell separate from the egg.

Why should I grate my own cheese?

Yes, it’s easier to buy pregrated cheese. I know. But…

When you purchase it that way, it gets coated in anti caking agents that keeps it from sticking together. Those same anti caking agents also make for a not great texture.

When you grate your own cheese, it combines with other ingredients more readily. (And in hot recipes, it melts more smoothly, which matters in things like my beer cheese soup.)

I have a rotary cheese grater that has changed my cheese grating life. It’s so easy to use, and it makes the process go so much faster, so I’m more likely to grate my own.

What is the easiest way to fill deviled eggs?

I don’t know about you, but I hate the mess of trying to fill deviled eggs with a spoon or other tools like that. Instead, I go the cupcake route.

What? I mean that I place the filling into a resealable freezer bag and pipe them into the egg white halves, which gives me more control and creates way less waste and mess.

Pro tip: the resealable freezer bag is stronger than your regular resealable bag. Go with this type, and I generally use a sandwich or quart size bag.

To do this, get out a large coffee cup and place a zip top bag inside it, turning the edges out over the cup to hold it in place. Scoop the bacon deviled egg filling into the bag, then lift it out.

Turn the edges right side out and seal the bag.

Snip off about a quarter inch from the corner of the bottom of the baggie. You want a slightly bigger hole than you’d expect.

Too small a hole, and the pressure will pop the baggie. You can always make the hole bigger if you make it too small to start, however.

How do you store and serve deviled eggs?

First, if you plan to take your eggs outside your house, you need a safe way to transport them. Have you seen the deviled egg carriers they make so that you can safely transport them?

I love this one that has a handle and stacks two rows of 12 deviled eggs. Even better, the egg inserts come out so you can repurpose it to carry other items from brownies to cupcakes.

To serve, you need a solid holder for the eggs. I’ve tried using trays and large plates before, but they tend to slip and slide around.

I’ve even lost some before as they slid off a plate. That was not a good day.

Personally, I am in love with my red Le Creuset deviled egg platter . It holds 24 deviled eggs perfectly, and it’s great for small potato appetizers and other fun treats, too.

How to Make Bacon Deviled Eggs

Cook your bacon, starting with a cold skillet and cooking it over medium heat until the bacon is crispy. Drain the bacon on paper towels.

This is a step you can do two to three days ahead of time. Just store your bacon in the fridge in an airtight container.

Make your hard boiled eggs, which you can do up to a week in advance. Peel them just before you prep your deviled eggs, however.

Once you have your eggs peeled, cut each egg in half, vertically.

Drop the egg yolks into a medium bowl, and place the egg whites onto a deviled egg platter (or large plate).

If you don’t get all the yolk out of the egg white, don’t stress. As long as you get the large chunks out, you’re set.

Chop your cooked bacon, making sure to reserve about a third to garnish your bacon deviled eggs at the end.

Chop the green onion, and grate the cheddar cheese. Add the green onion, cheese, and all but the reserved bacon to the bowl with the egg yolks.

Add the Greek yogurt and mayonnaise to the egg yolk mixture, as well. Once all ingredients are in the bowl, stir until everything has a creamy and smooth consistency.

Pipe the filling into the egg white halves. You want a heaping amount of filling into each egg white.

Once you have each bacon deviled egg filled, sprinkle the reserved bacon bits atop each egg.

Serve immediately, or cover with plastic wrap and refrigerate. These are best eaten the same day you make them, but they’re still great on day two.

Have you ever had bacon deviled eggs? What’s your favorite twist on tradition?

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