A recipe for easy deviled eggs topped off with crumbled bacon. These bacon deviled eggs make a great appetizer or snack!
I think one of my favorite memories of Easter was when my mom would use some of the leftover hard boiled eggs to make deviled eggs. She never really had a specific recipe, but they always came out perfect. Of course, I was always more than happy to eat them too. I’ve loved food since a young age, my friends. Not much has really changed since then either.
When going over recipe ideas the other weekend, I realized it had been a very long time since I’ve had deviled eggs. I figured with Easter coming up soon, it would be a perfect time to make some. Plus, I get to eat them all too.
These deviled eggs are a really great way to use up leftover hard boiled eggs from Easter. If you don’t have any hard boiled eggs, I’ve also included instructions in the notes section of the recipe for my favorite way to make them. It’s super easy and they always come out perfect.
I used a piping bag to pipe the filling into the egg whites and make them a little prettier. If you don’t have a piping bag, a ziplock bag with the corner snipped off works great as well. You can also just spoon the mixture into the egg whites too.
- 6 large eggs, hard boiled and peeled
- ¼ cup mayo
- 1 teaspoon yellow mustard
- pinch of salt
- 2 slices bacon, cooked and crumbled
- Cut the eggs in half and scoop out the egg yolks.
- Add the yolks to a large bowl along with the mayo, yellow mustard, and salt. Mash everything together well with a fork until it has reached your desired consistency.
- Add the mixture to a piping bag and pipe into the prepared egg whites (you can also just spoon the mixture into them as well).
- Evenly distribute the crumbled bacon over all of the deviled eggs.