Bacon Deviled Eggs

From the kitchen of Carly

Crispy bacon meets creamy yolk in this deviled egg upgrade. Dijon mustard adds sharpness, scallions bring brightness, and the real magic is cooking the filling with bacon fat instead of plain mayo. These disappear fast.

Bacon Deviled Eggs

Bacon fat is the secret ingredient here, not a side note. It replaces some of the mayo and gives these eggs a savory depth that regular deviled eggs miss. The piping bag trick keeps them elegant without fussy equipment, and the burnt-crisp bacon scattered on top is the whole point. Make them ahead, keep them cold, and watch them disappear.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 largeeggs
  • 3 slicebacon
  • 1Melted butter
  • 1/3 cupmayonnaise
  • 2 tspDijon mustard
  • 1heaping tablespoon chopped scallions
  • 1Kosher salt
  • 1Freshly ground black pepper
  • 1Thinly sliced scallions

Instructions

  1. Arrange 12 large eggs in a single layer in a large saucepan and cover with cold water by 1 inch. Bring to a boil, cover the pot, and pull it off the heat. Let the eggs sit for 10 minutes, then drain and transfer them straight into a bowl of ice water. Once completely cool, about 10 more minutes, peel them, halve lengthwise, and pop the yolks out into a medium bowl. Meanwhile, coarsely chop the 3 bacon slices and cook them in a medium skillet over medium heat until browned and crisp. Scoop the bacon onto paper towels and strain the drippings through a fine-mesh sieve into a small bowl, adding melted butter as needed to reach 2 tablespoons total.

  2. Into the bowl with the reserved yolks, add the bacon fat and/or butter, 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, and 1 heaping tablespoon of chopped scallions. Mash everything together until finely smooth, then season generously with kosher salt and freshly ground black pepper.

  3. Spoon the yolk mixture into a large resealable freezer bag, press it toward one corner, and snip 1/2 inch off that corner. Pipe the filling into the egg white halves, then top each one with thinly sliced scallions and the reserved crispy bacon.

Tips from the kitchen

  • Cook bacon until it's truly crisp and almost charred at the edges, then drain it on paper towels while it's still hot so it stays crunchy. Greasy bacon will make the filling taste heavy.
  • Ice baths are non-negotiable for boiled eggs if you want peels that don't stick. Shock them hard, let them sit for the full 10 minutes, then peel under cold running water.
  • A freezer bag piping hack saves you from buying a pastry bag. Fill, snip the corner, and you've got perfect control without any cleanup. Refrigerate the filled eggs for at least 30 minutes before serving so the filling sets up.
  • Mash the yolks and bacon fat together first before adding mayo and mustard. This prevents the filling from breaking and ensures the fat is evenly distributed.

Variations

  • Skip the bacon fat entirely and use all melted butter with a splash of soy sauce for a more delicate flavor.
  • Stir in a teaspoon of hot sauce or smoked paprika into the filling for heat and depth without changing the texture.
  • Replace the scallions with crispy fried shallots or a sprinkle of crispy onions on top for a sharper bite and better crunch.
  • Add a teaspoon of apple cider vinegar or lemon juice to the filling for a tangy, bright edge that cuts through the richness.

Make ahead and storage

Store covered in the fridge for up to 3 days. Don't freeze. The egg whites will weep and the filling will separate. Assemble the night before if you're serving them cold, or up to 2 hours before if you're comfortable with them sitting out.