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    Home » Appetizers » Bacon Deviled Eggs

    Bacon Deviled Eggs

    Last updated: Nov 27, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Deviled eggs are always a delicacy, and when topped with bacon, they're even better!

    Made with sour cream and Dijon mustard, they are wonderfully creamy and decadent.

    Bacon deviled eggs served on a white plate with a red napkin.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You will need just a few simple ingredients to make these bacon deviled eggs. 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 low-fat should work if that's all you have on hand.
    • Dijon mustard: I like it because it's creamier and less vinegary than yellow mustard. I think it tasted better.
    • To season: I use kosher salt (if using fine salt, make sure to use less of it), garlic powder, and paprika. See the discussion below for possible substitutions.
    • 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 just skip it.
    The ingredients needed to make bacon deviled eggs.

    Instructions

    Making these bacon deviled eggs is so 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 the hard-boiled eggs lengthwise and remove the yolks into a bowl.

    A photo collage showing steps 1-4 for making bacon deviled eggs.

    Prepare the filling. Mash the yolks with sour cream, Dijon mustard, kosher salt, garlic powder, and paprika.

    Fill the egg whites. Now, spoon the tasty yolk mixture back into the empty egg whites.

    Top the eggs. The last step is to top the eggs with crumbled bacon and chopped parsley.

    A photo collage showing steps 5-8 for making bacon deviled eggs.

    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 in order for you to be able to mash them properly.

    Frequently asked questions

    Can I use Greek yogurt instead of sour cream?

    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.

    Are they spicy?

    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.

    Can I use cream cheese instead of sour cream?

    Softened cream cheese might work, 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.

    Variations

    Here are a few ideas for you for varying the basic recipe:

    • 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 2 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.

    Serving suggestions

    You can serve these eggs as a tasty appetizer or party snack. You can also have them for breakfast - that's actually my favorite use for any leftovers.

    And 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.

    They keep quite well, but I do like them best when freshly made. Try to remove them from the fridge about 30 minutes before enjoying them.

    Bacon deviled eggs served on a white plate.

    Related recipes

    • Perfect Hard-Boiled Eggs
    • Perfect Soft Boiled Eggs
    • Easy Poached Eggs
    • Fried Boiled Eggs

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Bacon deviled eggs.
    4.96 from 50 votes
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    Bacon Deviled Eggs

    Deviled eggs are always good, and with bacon, they are even better! Made with sour cream, they are wonderfully creamy and decadent.
    Prep Time20 mins
    Total Time20 mins
    Course: Appetizer
    Cuisine: American
    Servings: 6 servings
    Calories: 115kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 6 large eggs hard-boiled
    • ¼ cup sour cream
    • 2 teaspoons Dijon mustard
    • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon sea salt
    • ½ teaspoon garlic powder
    • ½ teaspoon paprika

    Garnish:

    • 2 strips bacon cooked until crispy and crumbled
    • 1 tablespoon chopped parsley

    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 up to three days.

    WATCH THE 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 in order for you to be able to mash them properly.

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    DISCLAIMERSMost of our 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 2egg halves | Calories: 115kcal | Carbohydrates: 1.5g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Sodium: 254mg | Sugar: 1g
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    More Keto Appetizer Recipes

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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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