This is simply the best deviled eggs with bacon recipe you will ever try! It is a family favorite, and one of the most requested party side dishes anytime I host or attend.
What are deviled eggs?
Deviled eggs are hard hard-boiled eggs that are cut and peeled, cut in half, and seasoned with a mixture. These are basically the same as stuffed eggs or dressed eggs. It’s called, “deviled” because this means “seasoned”.
Tips for peeling egg
The best and easiest way to peel hard-boiled eggs is by putting them in an ice bath after they’re cooked. After that, roll the egg on a flat surface to crack the shell all around it. Then, soak it in a bowl of water for a minute, once the water gets under the shell, it should be easy to peel them.
Can deviled eggs be made ahead?
Yes, these are great make-ahead appetizers. Just make sure to make them about 2 days ahead and no longer or they will not taste as fresh anymore. To store them, cover and refrigerate until you are ready to serve them. You can sprinkle the bacon pieces and bits just before serving.
What do I need to make this Best Deviled Eggs with Bacon recipe?
- eggs
- Miracle Whip
- yellow mustard
- bacon pieces and bits
- Ziplock or pastry bag
Tip: You must use Miracle Whip for the recipe to turn out the same. I have made deviled eggs with off-brand, and all different brands of regular mayonnaise, and none compare.
Best Deviled Eggs with Bacon
Ingredients
- 6 large eggs
- ⅓ cup Miracle Whip
- 1 tsp yellow mustard
- ¼ cup bacon pieces and bits (the real bacon ones, not the crunchy hard bits)
- Ziplock or pastry bag
Instructions
Add eggs to a medium pot, and fill with water until eggs are completely covered.
Boil over high heat for 10 minutes.
Remove from heat, and place the lid on the pot for 10 minutes.
Add cold water to the pot, and flush with cold water for 1 minute, or until eggs are a bit cooled.
Peel eggs by lightly tapping the egg on a hard surface, then rolling the egg around. The peeling should come off effortlessly by using this method.
Rinse and excess shell off eggs, then blot dry with a paper towel.
Slice each egg in half lengthwise, and add yolk to a bowl or stand mixer, placing each egg half on a plate or tray.
Add Miracle Whip and mustard to the bowl of yolk, and beat on high until you have a nice creamy mixture. NOTE: You can also do this by hand, if necessary. Simply use a fork to crush the yolks into a fine powder type consistency, then add the Miracle Whip and mustard, and stir well.
Add bacon pieces and stir until combined.
Put a ziplock or pastry bag into a cup, and fold the top over the rim of the cup.
Spoon deviled egg mixture into the bag, and snip off ½ inch of the corner of the bag.
Pipe mixture into hollow eggs. NOTE: You can also just spoon mixture into eggs, but this method shared makes the process easier and less messy.
Top with additional bacon pieces if desired.
Notes
Tip: You must use Miracle Whip for the recipe to turn out the same. I have made deviled eggs with off brand, and all different brands of regular mayonnaise, and none compare.
