Deviled Eggs with Bacon Recipe

4.5 13 13
Deviled Eggs with Bacon Recipe
Deviled Eggs with Bacon Recipe photo by Taste of Home
Publisher Photo

Deviled Eggs with Bacon Recipe

Read Reviews
4.5 13 13
Publisher Photo
These yummy deviled eggs went over so well at our summer cookouts, I started making them for holiday dinners as well. Everyone likes the addition of crumbled bacon. —Barbara Reid, Mounds, Oklahoma
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 12 hard-boiled large 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

Directions

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.
Originally published as Deviled Eggs with Bacon in Country Woman Christmas Annual 2011, p21

Nutritional Facts

1 stuffed egg half: 68 calories, 5g fat (1g saturated fat), 108mg cholesterol, 82mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 12 hard-boiled large 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
  1. 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.
Originally published as Deviled Eggs with Bacon in Country Woman Christmas Annual 2011, p21

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Reviews forDeviled Eggs with Bacon

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ebramkamp User ID: 702841 256624
Reviewed Nov. 10, 2016

"We really enjoyed these. I used low sodium bacon and added a bit of yellow mustard to the mix. I swapped out the red onion for carmelized sweet onion which I cooked in the bacon drippings. Yum."

MY REVIEW
justmbeth User ID: 1196484 255725
Reviewed Oct. 21, 2016

"We found these to be very good. The relish gave it a nice flavor that deviled eggs don't typically get. A nice change from "normal.""

MY REVIEW
BilliePock User ID: 8314002 249605
Reviewed Jun. 19, 2016

"So delicious! I used green onions instead of red. They were gobbled up fast."

MY REVIEW
Gidget19 User ID: 6994163 246097
Reviewed Mar. 27, 2016

"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."

MY REVIEW
1chefw8n User ID: 8062384 245825
Reviewed Mar. 22, 2016

"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."

MY REVIEW
CJB930 User ID: 7953517 245824
Reviewed Mar. 22, 2016

"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."

MY REVIEW
sherilarsen User ID: 8355470 245817
Reviewed Mar. 22, 2016

"Sounds yummy! I'll try this recipe next time I make deviled eggs. I LOVE bacon and so does my whole family."

MY REVIEW
JodieLeigh User ID: 7008695 245816
Reviewed Mar. 22, 2016

"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."

MY REVIEW
tsuop User ID: 6274346 245814
Reviewed Mar. 22, 2016

"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 REVIEW
marylv User ID: 7314599 239024
Reviewed Dec. 8, 2015

"My family likes mayo and some spicy mustard added to taste. Lots of bacon mixed in and sprinkled on top"

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