Deviled Eggs w/ Bacon

Deviled eggs, upgraded. These are rich, creamy, and deeply satisfying thanks to crispy bacon bits, tangy mustard, and a hit of smoked paprika, all tucked into a tender egg white shell. They come together in under 30 minutes and disappear fast.

Why You'll Love Deviled Eggs w/ Bacon

These deviled eggs are rich, creamy, smoky, and tangy. The yolk filling is silky thanks to Kewpie mayo, with just enough vinegar and mustard to cut through the richness. Crispy bacon bits add texture and a hit of umami, while smoked paprika brings a subtle warmth. They come together in under 30 minutes, can be prepped ahead, and disappear fast at a dinner party, a holiday gathering, or just because.

Tips and Tricks

• Peel eggs under running water to make shell removal easier.
• Use a piping bag for clean, restaurant-style presentation.

Variations

• Swap bacon for smoked salmon for a seafood twist.
• Add a pinch of cayenne for heat.

Substitutions

• Use regular mayo if Kewpie isn't available.
• White vinegar can be swapped for apple cider vinegar for a fruitier note.

Best served with

• A crisp green salad or charcuterie board.
• Classic steakhouse cocktails like an Old Fashioned or a dry Martini.

How to Store Leftovers

• Store in an airtight container in the fridge for up to 2 days.
• Best served fresh; yolk filling can firm up when refrigerated.

Common Questions

Deviled Eggs w/ Bacon

No ratings yet

Deviled eggs, upgraded. These are rich, creamy, and deeply satisfying thanks to crispy bacon bits, tangy mustard, and a hit of smoked paprika. Perfectly balanced with salt, fat, acid, and heat, all tucked into a tender egg white shell. They're nostalgic, elevated, and impossible to eat just one.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Appetizer, Snack

Cuisine: American, Steakhouse

Calories: 65

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Eggs

• 6 Eggs

Yolk Mixture

• ¼ cup Kewpie mayo
• 2-3 piece Bacon cooked and chopped
• 1 ½ teaspoon White vinegar
• 1 ½ teaspoon Yellow mustard
• ¼ teaspoon Smoked Spanish paprika
• Kosher salt and black pepper to taste

Garnish

• 2-3 Chives thinly sliced
• Bacon bits reserved from above

Equipment

• Saucepan
• Food processor
• Zip-top bag

Method

 

Eggs

1. Place eggs in a single layer in a saucepan and cover with cold water.
2. Bring to a boil over medium heat. Once boiling, reduce to low, cover, and cook for 1 minute. Remove from heat and let sit covered for 14 minutes.
3. Drain and rinse eggs under cold water for 1 minute.

Assembly

1. Crack and peel eggs under cold running water. Pat dry, then slice each egg in half lengthwise. Separate yolks into a food processor bowl; arrange whites on a serving plate.
2. To the yolks, add mayo, vinegar, mustard, salt, pepper, smoked paprika, and a few bacon bits. Process until smooth, about 30 seconds.
3. Transfer mixture to a zip-top bag. Cut a small tip off one corner and pipe the filling into each egg white half evenly.
4. Garnish with sliced chives, remaining bacon bits, and a sprinkle of smoked paprika. Serve immediately.

Nutrition

Calories: 65kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 204mgPotassium: 25mgFiber: 1gSugar: 4gVitamin A: 108IUVitamin C: 1mgCalcium: 23mgIron: 1mg

Notes

Storage: Keep in an airtight container in the fridge for up to 2 days. For the best texture, you can also make the filling ahead and pipe it into the whites just before serving so they don't get watery.

Tried this recipe?

Let us know how it was!