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Deviled Eggs With Bacon


Bacon Deviled Eggs

Deviled Eggs With Bacon

Diana Rattray

Bacon jazzes up these delicious deviled eggs, along with chopped red onion and optional chopped chives. Top them with a piece of cooked bacon or simply sprinkle with a bit of paprika.


Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yield: Makes 6 Servings


  • 6 large eggs
  • 3 to 4 tablespoons mayonnaise
  • 2 strips bacon, cooked and crumbled
  • 2 teaspoons fresh finely chopped chives, optional
  • 2 teaspoons finely chopped red onion
  • salt and freshly ground black pepper, to taste
  • paprika
  • bacon pieces, for garnish, optional


Put the eggs in a medium saucepan and cover with water to about an inch above the eggs. 

Cover the saucepan and bring to a full boil over high heat. Leaving the cover on the pan, remove  from the heat and let stand for 17 minutes. 

Pour off the hot water and cover with ice cold water. When the eggs are cold, peel under running water. See some tips for peeling hard-cooked eggs below.

Slice  the eggs in half lengthwise and set on a platter or egg plate.  Scoop the yolks into a medium bowl. 

Mash the yolks with a fork, then add the mayonnaise, crumbled bacon, chives, if using, and finely chopped red onion. Taste and add salt and pepper, as needed. Using a small spoon or cookie scoop, fill the egg white halves with the yolk mixture. 

Sprinkle with paprika and garnish with pieces of bacon, if desired.

Makes 6 servings of 2 halves each.

Tips for Peeling Hard-Cooked Eggs

  • For easier peeling, use eggs which aren't very fresh. Eggs nearer the expiration date will peel more cleanly. 
  • Let the eggs stand in the ice water until thoroughly cooled.
  • Crack the ends of the shell, then gently roll the egg on the counter to crack all over.
  • Start the peeling at the wide end of the egg where there is a bit of air under the shell.

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