These deviled eggs with bacon are a beloved staple at our holiday gatherings-especially Easter. They're always the first appetizer to disappear from the counter, and it's easy to see why. With a hint of tang from pickles, a savory crunch of salty bacon, and a creamy, flavorful filling, they strike the perfect balance of bold and comforting. One bite, and you'll understand why they never last long!
Every year, we toss around the idea of switching things up with new sides or snacks for Easter, but somehow, we always circle back to the tried-and-true staples. They're the dishes our family loves most-the ones that bring comfort, spark memories, and get everyone excited for the meal.
Alongside our crowd-favorite deviled eggs, you'll always find classics like creamy Banana Pudding, Corn Casserole, Garlic and Parmesan Potatoes and Creamy Mashed Potatoes. These are the flavors of home, and honestly, we wouldn't have it any other way.
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Ingredients
The best part is.. You already have most of these ingredients in your home!
- Eggs
- Mustard
- Dill Pickle Juice
- Mayo
- Salt, Pepper, Paprika, Ranch Seasoning
- Bacon for topping (Benton's Bacon is the besssst!)
See recipe card for quantities.
how to Boil Eggs:
There's many methods out there! And I've tried many of them. Some call for placing eggs in cold water and slowly bringing to a boil..and some methods having you tossing eggs straight into boiling water. I honestly can't tell a difference. What makes a difference to me is the stuff that happens after the boiling! Placing your eggs into cold water shocks the membrane and peels it away from the shell. See the video below for proof!
Step 1 : Boil water. Make sure you have enough to cover the eggs completely.
Step 2 : Place eggs into the boiling water and boil for 12 minutes. This is not a rolling bubbly boil. Just a slight boil.
Step 3 : Remove eggs from water and place into cold water with ice. Let sit for 10 minutes before peeling shells away.
Instructions for Deviled Eggs with Bacon
- Step 1: Start by cooking bacon until crispy.
- Step 2: In a large pot, bring water to a low boil. Place eggs into water and boil for 12 minutes. (Hint: have water level a couple inches above the eggs)
- Step 3: Remove eggs from hot water, crack the bottoms of them and then place into cold water with ice. Make sure they are covered completely.
- Step 4: Peel the shells away. Slice eggs in ½ long ways and remove the yolks.
- Step 5: In a blender or food processor, mix together the yolks, salt, pepper, mustard, mayonnaise, pickle juice and ranch seasoning.
- Step 6: Pipe mixture onto the eggs. Top with paprika and small slice of bacon. Refrigerate for 3 hours before serving.
Substitutions and additions
- Pickle Juice Substitutions - Not a pickle fan? Omit it completely or use ½ the amount it calls for. OR, completely replace the ingredient with white vinegar for a tang without the "pickle" flavor.
- Topping Options - 12 Different Ways has amazing options for toppings. There's spicy sriracha eggs, lime and cilantro, capers and lemons....you're bound to find an option you love!
- Ranch Seasoning - This can be completely omitted, but if you'd like to make your own, just mix equal parts of Garlic Powder, Onion Powder, Salt, Pepper, Dill and Dried Parsley.
Equipment
- Large Stock Pot - When it comes to pot and pans, I always grab my Hexclads. Although a bit costly, they are worth every penny. But, any large stock pot will work for this recipe of course 😉
- Piping Tips and Bags - This comes with 8 different tips. I use the largest tip for piping Deviled Eggs since it tends to be thicker.
- Food Processor - This is a 3 in 1 system for chopping, pureeing, blending and smoothie making. Any food processor or blender will work, but this one is my go-to!
Storage
Refrigerate for up to 3 days in an airtight container.
More SIDES
Looking for more sides? Try these:
Video
Recipe
Deviled Eggs with Bacon
Equipment
- Food Processor or blender
- Large Pot
- Pipes and Piping Bags optional
Ingredients
- 2 Slices Bacon for garnish
- 12 Eggs
- 3 tablespoon Dill Pickle Juice
- 2 tablespoon Mustard
- ½ Cup Mayonnaise
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Ranch Seasoning
- 1 teaspoon Paprika for garnish
Instructions
- Start by cooking bacon until crispy.
- In a large pot, bring water to a low boil. Place eggs into water and boil for 12 minutes. (Hint: have water level a couple inches above the eggs)
- Remove eggs from hot water, crack the bottoms of them and then place into cold water with ice. Make sure they are covered completely.
- Peel the shells away. Slice eggs in ½ long ways and remove the yolks.
- In a blender or food processor, mix together the yolks, salt, pepper, mustard, mayonnaise, pickle juice and ranch seasoning.
- Pipe mixture onto the eggs. Top with paprika and small slice of bacon. Refrigerate for 3 hours before serving.
Casey says
The pickle juice makes this perfect!! Thanks for the recipe!