Deviled eggs are always a delicacy, and when topped with bacon, they're even better!
Made with sour cream and Dijon mustard, these bacon deviled eggs are wonderfully creamy and decadent.
These eggs are pure decadence. They are one of my favorite appetizers. And the best part (well, except for their amazing flavor)? They are very easy to make! In fact, they're ready in about 20 minutes.
In this recipe, the addition of bacon and paprika to deviled eggs adds extra flavor and warmth, making the classic appetizer even more irresistible than it already is.
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Ingredients
You will need just a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Hard-boiled eggs: I use large eggs in most of my recipes, this one included.
- Sour cream: I recommend using full-fat sour cream in this recipe, although reduced-fat works if that's all you have on hand. It's just not as good.
- Mustard: I use Dijon mustard. I like it because it's creamier and less vinegary than yellow mustard. In my opinion, it also tastes better.
- To season: I use kosher salt, garlic powder, and paprika.
- Crumbled cooked bacon: Cook it so that it's crisp, then crumble it into small pieces.
- Parsley: This is used mostly for garnish, so if you don't have any on hand, you can skip it.
Variations
- You can use mayonnaise instead of sour cream. Both are excellent.
- Smoked paprika is a great substitute for regular paprika. It adds a wonderful smoky flavor.
- Use commercial bacon bits instead of cooked and crumbled bacon. You can mix two tablespoons of them into the yolk mixture, too.
- Onion powder is really good - you can add a pinch in addition to the other spices, or use it instead of garlic powder.
Instructions
Making bacon deviled eggs is easy! Scroll down to the recipe card for the full details. Here are the basic steps:
Prepare the eggs. Your first step is to halve hard-boiled eggs lengthwise and remove the yolks into a bowl.
Prepare the filling. Mash the yolks with sour cream, Dijon mustard, kosher salt, garlic powder, and paprika.
Fill the egg whites. Spoon the yolk mixture into the empty egg whites.
Top the eggs. The last step is to top the eggs with crumbled bacon and chopped parsley, then serve them.
Expert Tip
For this recipe, you want to cook the eggs so that they are truly hard-boiled, not medium-boiled. The yolks need to be firm and fairly dry so that you can mash them properly.
Recipe FAQs
You could, but in this recipe, sour cream is better. I do have a great recipe for Greek yogurt deviled eggs if you'd like to check it out.
They are not, but it's easy to make them spicy if you wish - simply add cayenne pepper. Start with a pinch and see if you'd like to add more.
Softened cream cheese will work in a pinch, but it's a bit too thick for this recipe. It's better to use mayonnaise if you don't want to use sour cream.
Serving Suggestions
You can serve these eggs as an appetizer or party snack. You can also have them for breakfast - that's actually my favorite use for any leftovers.
This may be a bit unusual, but sometimes I have a couple of them (four halves) for lunch, with a simple salad such as this tomato salad.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. For the best flavor and texture, remove them from the fridge 20-30 minutes before enjoying them.
I don't recommend freezing the leftovers.
More Deviled Egg Recipes
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Recipe Card
Bacon Deviled Eggs
Ingredients
- 6 large eggs - hard-boiled
- ¼ cup sour cream
- 2 teaspoons Dijon mustard
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Garnish:
- 2 bacon strips - cooked until crispy, crumbled
- 1 tablespoon parsley - chopped
Instructions
- Using a sharp knife, cut each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
- Mash the yolks well with a fork. Add the sour cream, mustard, kosher salt, garlic powder, and paprika. Stir until the yolk mixture is as creamy and smooth as you can get it.
- Spoon the mixture into the egg white halves. Top with crumbled bacon and chopped parsley.
- Serve immediately, or chill until ready to serve and for up to three days.
Video
Notes
- For this recipe, you want to cook the eggs so that they are truly hard-boiled, not medium-boiled. The yolks need to be firm and fairly dry so that you can mash them properly.
- I recommend using full-fat sour cream in this recipe, although reduced-fat works if that's all you have on hand. It's just not as good.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. For the best flavor and texture, remove them from the fridge 20-30 minutes before enjoying them. I don't recommend freezing the leftovers.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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