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Bacon Deviled Eggs

Makes 16 deviled eggs; 8 servings

The traditionally creamy filling of these deviled eggs get a crispy bite from perfectly cooked bacon. Use a sandwich bag with the corner snipped off to make piping the filling easier.

Bacon Deviled Eggs

James Carrier
 3 slices bacon (3 oz.)
 8 hard-cooked large eggs
 1/3 cup mayonnaise
 2 tablespoons thinly sliced green onions
 1 teaspoon prepared mustard
  Salt and pepper
Step 1

In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.

Step 2

Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.

Step 3

Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.

Nutrition Facts

Servings Makes 16 deviled eggs; 8 servings

Amount Per Serving
Calories 161Calories from Fat 78
% Daily Value *
Total Fat 14g22%

Saturated Fat 3.2g16%
Cholesterol 220mg74%
Sodium 169mg8%
Total Carbohydrate 1g1%

Dietary Fiber 0.0g0%
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.