I received the KitchenIQ and Le Creuset products as part of the Clean Plate Club. Thank you to Stonyfield for the stipend for sharing this recipe for bacon deviled eggs. Some links are affiliate links where I earn a commission if you choose to click through and purchase, but your price does not change.
I love deviled eggs. They’re such a great party food, as you can make them in advance. 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.
These bacon deviled eggs did not last long in my fridge, even though I had no party to attend. Usually, I make deviled eggs for a picnic or a potluck since they share so well. Trying to keep the plastic wrap from “ruining” the eggs is a constant challenge, but I solved that. How? It was as simple as sprinkling some reserved bacon atop the finished product. Not only did it add a little extra texture and taste to the bacon deviled eggs, but it kept the plastic wrap from sticking to the eggs. Bonus that it make them even prettier!
My other twist to this recipe is adding Greek yogurt to the mayo. Some recipes call for sour cream, but I’ll be 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?
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 cracks inside the eggs where they belong. Get a bowl filled with ice water, and immediately plunge the eggs in the cold water once you finish cooking them. Go ahead and even peel the eggs in the cold water bowl, as it helps the shell separate from the egg.
Making Bacon Deviled Eggs
Once you have your eggs peeled, cut each egg in half, vertically.
Drop the egg yolks into a 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 all but the reserved bacon to the bowl with the egg yolks.
Add the Greek yogurt and mayonnaise to the egg yolk bowl, as well. Once all ingredients are in the bowl, stir until everything is creamy and smooth.
Pipe the filling into the egg white halves. To do this, I get out a large coffee cup and place a sandwich zip top bag inside it, turning the edges out over the cup to hold it in place. I scoop the bacon deviled egg filling into the bag, then lift it out. Turn the edges right side out and seal.
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. Go ahead and pipe a heaping amount of filling into each egg white.
Once you have each bacon deviled egg filled, sprinkle the reserved bacon 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 2.
Tools to Make Deviled Eggs Easy
First, 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.
With these bacon deviled eggs, you’re cutting multiple kinds of food – bacon, green onions, eggs, etc. I’m a fan of the KitchenIQ flexible cutting boards for that reason alone. They come in a set of four, each a different color. This allows you to color coordinate the type of item you’re chopping on each mat to avoid cross contamination. Brilliant. They’re flexible, which makes it easy to add your ingredients to the bowl, too.
Have you ever had bacon deviled eggs? What’s your favorite twist on tradition?
- 12 eggs, hard boiled
- 5 sliced bacon, cooked
- 2 green onions, green parts only
- 1/4 c cheddar cheese, thinly grated
- 2/3 c Greek yogurt
- 1/3 c mayonnaise
- Peel hard boiled eggs and slice in half vertically. Place yolks in a bowl and egg white halves onto a platter.
- Chop bacon, reserving a third for garnish. Add remainder to the bowl. Chop green onion and add to the bowl. Grate cheese directly into the bowl. Add Greek yogurt and mayonnaise and stir until smooth. Add a little more yogurt or mayonnaise if your yolks are dry.
- Add filling to a bag and snip the corner. Pipe a heaping amount into each egg white half. Top with remaining chopped bacon.
- Serve immediately or refrigerate covered in plastic. This is best eaten the day it is made.
Fresh grated cheese works best here, as you don't want it stiff with the chemicals grated cheese include to keep it from sticking together in the package. If you use a packaged grated cheese, make sure it is as finely grated as possible. This recipe is gluten free. If you leave out the cheese, you can also make it dairy free to accommodate allergies.
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Nutrition Information:Yield: 24 Serving Size: 1 egg
Amount Per Serving:Calories: 80 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 98mg Sodium: 101mg Carbohydrates: 1g Fiber: 0g Sugar: 1g Protein: 5g