Hey, y'all! Looking for the perfect southern side dish this season? Look no further than my Bacon Deviled Eggs. While classic deviled eggs are delicious, they are only amplified by topping them with crispy bacon. It's an easy way to elevate a classic recipe - and I know y'all are going to love it!
This post is in partnership with Duke’s Mayonnaise. All opinions expressed, as always, are my own. Thank you for supporting those that make JCP Eats possible!
Bacon Deviled Eggs
Ingredients: Bacon Deviled Eggs
- 12 eggs, boiled
- ¼ c. Duke’s Mayonnaise
- 3 tbsp. sweet pickle relish
- 2 tbsp. dijon mustard
- ½ tsp. sugar
- Kosher salt, to taste
- Black pepper, to taste
- Chopped bacon, for topping
- Smoked paprika, for topping
- Chives, for topping
How to Make Bacon Deviled Eggs
- To boil your eggs, add eggs to a pot and cover with cold water. Make sure that a couple of inches of water covers the eggs. Bring the water to a rolling boil, remove the pot from heat, cover it, and allow eggs to stand in water for roughly 12-13 minutes. Remove from pot and immediately place in an ice bath to stop cooking. Allow them to stay in the ice bath until the eggs are cool to the touch. Peel the entire outer shell and you are ready to go!
- Slice the eggs in half and remove the yolks. Place egg yolks in a bowl and mash them with a fork or your hands. Add Duke's mayonnaise, dijon mustard, relish, kosher salt, black pepper, and sugar to the bowl. Mix until well combined.
- Once the filling is uniformly mixed, spoon the mixture into the halved egg whites. For more beautiful/neat eggs, use a bag and an icing tip to dispense the mixture.
- Garnish with smoked paprika, chopped bacon, and chives. Refrigerate until ready to serve.
Bacon Deviled Eggs Recipe
Bacon Deviled Eggs
Ingredients
- 12 eggs boiled
- ¼ c. Duke’s Mayonnaise
- 3 tbsp. sweet pickle relish
- 2 tbsp. dijon mustard
- ½ tsp. sugar
- Kosher salt to taste
- Black pepper to taste
- Chopped bacon for topping
- Smoked paprika for topping
- Chives for topping
Instructions
- To boil your eggs, add eggs to a pot and cover with cold water. Make sure that a couple of inches of water covers the eggs. Bring the water to a rolling boil, remove the pot from heat, cover it, and allow eggs to stand in water for roughly 12-13 minutes. Remove from pot and immediately place in an ice bath to stop cooking. Allow them to stay in the ice bath until the eggs are cool to the touch. Peel the entire outer shell and you are ready to go!
- Slice the eggs in half and remove the yolks. Place egg yolks in a bowl and mash them with a fork or your hands. Add Duke's mayonnaise, dijon mustard, relish, kosher salt, black pepper, and sugar to the bowl. Mix until well combined.
- Once the filling is uniformly mixed, spoon the mixture into the halved egg whites. For more beautiful/neat eggs, use a bag and an icing tip to dispense the mixture.
- Garnish with smoked paprika, chopped bacon, and chives. Refrigerate until ready to serve.
About Duke’s Mayonnaise
Duke’s is, hands down, the mayonnaise of the American South. It’s the most commonly used ingredient in my kitchen and I always have a jar – or four – on deck. The southern legacy of Duke’s goes back to Camp Sevier in 1917 and Eugenia Duke (Greenville, SC). Her sandwiches that were sold to army canteens during WWI were so legendary that army vets wrote to Eugenia years later begging for her sandwich recipes and jars of her delectable spread. Because of this, she began bottling it as a product on its own in 1923. Duke’s is readily available in supermarkets around the US; you can also order online here.
Y’all come back now, ya hear?
My best,
JC
Keep Up With JCP Eats
Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a second website, Notable Kentucky, on which I write about all things of note in the Commonwealth of Kentucky. Read Notable Kentucky here.
Giangi's Kitchen
Absolutely delicious and so much flavor, thank you.
Gloria
Devilled eggs are always the hit of the party. These sound delicious. I know they would be a hit with the guests.
helenfern
These taste as good as they look!! Making them for thanksgiving!
Jill
These deviled eggs are so perfectly smoky and savory! They are great little bites!
Bernice
Well my goodness. You had me at both bacon and deviled eggs. This combination isn't just for breakfast anymore. I wish we had Duke's here in Canada because I'd really like to try it with this kind of mayonnaise.