Bacon Deviled Eggs

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Bacon Deviled Eggs

Every time I make these deviled eggs it is a last minute decision. (The Italian in me … there is not enough food) They are always gone and I always think to myself – If there are any left I will make egg salad for lunch the next day but I have not had the opportunity yet. Maybe I should take some out before I set them out next time!



  • 12 eggs
1/2 cup mayonnaise (GF)
  • 4 slices bacon
  • 1 teaspoon paprika
  • 1 tablespoon mustard
  • 2 green onions, sliced


  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 12 minutes.

  2. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

  3. Meanwhile, place bacon in a heated sauté pan. Cook over medium-high heat until evenly brown, about 7 minutes

  4. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice.

  5. Crumble and set aside. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl.

  6. Mash egg yolks with mayonnaise and crumbled bacon. Stir in paprika, mustard and green onions. Fill egg white halves with the yolk mixture and refrigerate ready to serve

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