Deviled eggs are always good, and with bacon, they are even better! Made with sour cream and Dijon mustard, they are wonderfully creamy and decadent.
These deviled 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 this recipe, the addition of bacon and paprika to deviled eggs adds extra flavor and warmth, making this classic appetizer even more irresistible than it already is.
Deviled eggs are a delicacy
I remember the first time I had them, as a child. Hard-boiled eggs are lovely, sure. But when I bit into the creamy, seasoned deliciousness, I was immediately hooked.
To this day, they are one of my favorite appetizers. And whenever I see them on a restaurant menu, I just have to order them.
In fact, I sometimes pick a restaurant based on whether it offers this appetizer or not! But it's actually very easy to make them at home.
The ingredients you'll need
You will need just a few simple ingredients to make 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: For this recipe, you want to cook them so that they are truly hard-boiled, not medium-boiled. The yolks need to be firm.
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.
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.
How to make bacon deviled eggs
It's 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 to a bowl.
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.
How to serve them?
You can serve bacon deviled eggs as a tasty appetizer or party snack. You can also have them for breakfast - that's my favorite use for 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.
Variations and substitutions
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.
How long can you keep bacon deviled eggs?
You can keep them in the fridge, in an airtight container, for 3-4 days. They keep quite well, but I do like them best when freshly made.
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Bacon Deviled Eggs
- 6 large eggs
- ¼ cup sour cream
- 2 teaspoons Dijon mustard
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 strips bacon , cooked and crumbled
- 1 tablespoon chopped parsley
- 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.