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A plate of bacon deviled eggs garnished with sliced chives and smoked paprika.

Bacon Deviled Eggs

These easy bacon deviled eggs are a classic recipe dressed up with the addition of bacon bits and chives. Plus learn my tricks for the best deviled eggs ever!
Course Appetizer
Cuisine American
Keyword bacon deviled eggs, deviled eggs
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12
Calories 180kcal
Author Sara Welch


  • 12 hard boiled eggs peeled and cut in half
  • 1/2 cup mayonnaise
  • 2 tablespoons heavy cream
  • 2 teaspoons yellow mustard
  • salt and pepper to taste
  • 1/4 teaspoon smoked paprika
  • 4 slices bacon cooked and crumbled
  • 1/4 cup minced chives


  • Separate the egg whites from the yolks. Place the yolks in the bowl of a food processor and place the whites on a serving tray.
  • Add the mayonnaise, heavy cream, mustard and salt and pepper to the food processor; process until smooth.
  • Place the egg yolk mixture in a piping bag fitted with a large star tip. Pipe the filling into the cavity of each white.
  • Sprinkle smoked paprika over the eggs. Top with bacon and chives and serve.



  1. Try this technique for perfectly boiled eggs that are easy to peel.
  2. Don't have a piping bag? Use a gallon sized freezer bag with one corner snipped off.
  3. Keep your bacon crumbles small so that they'll stick to the filling better.


Calories: 180kcal | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 198mg | Sodium: 180mg | Potassium: 77mg | Vitamin A: 305IU | Calcium: 27mg | Iron: 0.6mg