Bacon Deviled Eggs

November 8, 2022
Bacon Deviled Eggs

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!

Bacon Deviled Eggs

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
Bacon Deviled Eggs

How to Make Bacon Deviled Eggs

  1. 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!
  2. 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.
  3. 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.
  4. Garnish with smoked paprika, chopped bacon, and chives. Refrigerate until ready to serve.

Bacon Deviled Eggs Recipe

Bacon Deviled Eggs

Bacon Deviled Eggs

JC Phelps
Looking for the perfect southern side dish? Take your deviled eggs to the next level by making my Bacon Deviled Eggs!
5 from 35 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Side Dish
Cuisine American, Southern
Servings 24 servings

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.
Keyword bacon deviled eggs, deviled eggs
Tried this recipe?Let us know how it was!

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.

Bacon Deviled Eggs

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 InstagramFacebookPinterestTik TokTwitter, 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.

  • Reply
    Giangi's Kitchen
    November 9, 2022 at 9:13 am

    Absolutely delicious and so much flavor, thank you.

  • Reply
    Gloria
    November 9, 2022 at 9:21 am

    Devilled eggs are always the hit of the party. These sound delicious. I know they would be a hit with the guests.

  • Reply
    helenfern
    November 9, 2022 at 10:24 am

    These taste as good as they look!! Making them for thanksgiving!

  • Reply
    Jill
    November 9, 2022 at 1:31 pm

    These deviled eggs are so perfectly smoky and savory! They are great little bites!

  • Reply
    Bernice
    November 9, 2022 at 8:12 pm

    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.

  • Reply
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