- 12 hard-cooked eggs
- 1/3 cup mayonnaise
- 3 bacon strips, cooked and crumbled
- 3 tablespoons finely chopped red onion
- 3 tablespoons sweet pickle relish
- 1/4 teaspoon smoked paprika
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, bacon, onion and relish; mix well. Stuff into egg whites. Refrigerate until serving. Sprinkle with paprika. Yield: 2 dozen.
Reviews for Deviled Eggs with Bacon
"So delicious! I used green onions instead of red. They were gobbled up fast."
"I made these today for Easter and am not crazy about them. I added salt, pepper, garlic powder & a small amount of cayenne pepper but the flavor isn't good to me. I doubt I'll make these again. Was looking for a different recipe as I make eggs a lot to take to events. Thought they'd be great with the bacon added."
"I've been making these for years. Got the recipe from my mom. Always a hit. You can use your favorite devil egg recipe and add the bacon."
"These eggs sound so good. I put mayo and mustard in mine with a little S&P. Next time I make them I will add the relish and onions and may be a little garlic powder."
"Sounds yummy! I'll try this recipe next time I make deviled eggs. I LOVE bacon and so does my whole family."
"I didn't like the onion or pickle relish. I guess I'll stay with my old tried and true recipe. I just use mayo and ground mustard. The more mustard you add, the spicier they get. And leave them in the fridge over-night and they will be real spicy."
"I leave out the onion, not a fan of raw onion. I add a tab. of spicy mustard. The bacon makes these so good!!"
"My family likes mayo and some spicy mustard added to taste. Lots of bacon mixed in and sprinkled on top"
"My mother's recipe from her mother. My mother would have been 95 last July so you know if the recipe has been around that long it has to be worth trying! YUMMO"
"I makes these , but the first half I omit the Bacon for my vegetarian Family and add a black olive so they know they are Bacon free, then I add the bacon to the second half with a stuffed Green olive on top to indicate they have bacon."