📋Deviled Eggs With Bacon

deviled eggs loaded with bacon and chives are placed on a plate.

5 from 7 votes

📋Deviled Eggs With Bacon

These loaded deviled eggs with bacon are very addictive and so easy to make. Upgrade the classic deviled eggs recipe with rich, savory yolks, creamy mayonnaise, sour cream, cheese, Dijon, mustard, and salty, savory bits of bacon.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Servings: deviled eggs

Calories: 96kcal

Author: Jyothi Rajesh

Ingredients

6 hard boiled eggs
¼ cup sour cream
2 teaspoons mayonnaise
1 ½ teaspoons mustard
4 strips bacon
⅓ cup chives
Pepper to taste
Salt if needed
⅓ cup cheddar cheese grated

For garnish –

Crispy bacon bits
Chives
Smoked paprika to sprinkle on top Optional

Instructions

Fry bacon strips in a pan until browned and crispy. Remove fried bacon from pan and crumble it.
Follow instructions mentioned above to make perfect hard boiled eggs.
Peel hard boiled eggs, cut into half lengthwise.
Separate egg yolk from egg whites.
Add yolk separately into a bowl.
To the bowl add mayonnaise, sour cream, mustard, grated cheddar cheese, crispy brown bacon bits, chives, salt (if needed) and cracked pepper.
Mash using fork into smooth creamy mix. Add grated cheddar cheese and mix it again.
Transfer egg yolk mixture into piping bags fit with star nozzle.
Pipe creamy yolk mix over egg white.
Sprinkle some more bacon bits and chives.
Devilled eggs can be refrigerated few hours before serving. It tastes better chilled. Once egg whites are filled with yolk mixture, make sure to serve them the same day.

Video

Notes

1. Use a week-old egg to make hard-boiled eggs. Fresh eggs are hard to peel, and they are not ideal for deviled eggs.
2. Tweak the filling to suit your taste buds, but remember to keep your filling simple to make sure the yolk shines through in the deviled eggs.
3. Pop these in the refrigerator for a couple of hours before serving. Tastes great cold.

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition