The Best-Ever Deviled Eggs– made with crumbled bacon (or vegan bacon), pickles, sweet onion and cheddar – a simple recipe (that can be elevated) that is oh soooooo delicious! 
Here is a recipe for the Best Deviled Eggs I’ve ever had, given to me by my friend Doris. What I love about these deviled eggs is the texture! Studded with bacon crumbles (or sub vegan bacon bits), pickles, onions, and tiny bits of cheddar cheese, they are a delight to the palate.
Here is Doris’s original recipe, and honestly, I don’t stray too far from it!
 A simple delicious recipe for the Best EVER Deviled Eggs- Made with crumbled bacon, cheddar and onion. | www.feastingathome.com

Ingredients in the Best Deviled Eggs

  • Eggs
  • sweet onion
  • cheddar cheese
  • baby dill pickles
  • bacon- or sub vegan bacon or bacon bits.
  • Mayo– Best foods is recommended here
  • Paprika
  • Parsley

How to elevate

For the photos, I’ve left them whole and set them upright, but know that they can easily be made in the traditional way, cut in half, and placed on their sides- a much simpler way to prepare them.
But if you want a fun challenge, see the recipe notes for this upright version.
A simple delicious recipe for the Best EVER Deviled Eggs- Made with crumbled bacon, cheddar and onion. | www.feastingathome.com

How to make Deviled Eggs

  1. In a large pot, gently place 12 eggs. Fill the pot until the water covers the eggs, about 1 1/2 inches. Bring to a boil. Cover, turn the heat off, and let them stand 10-12 minutes.
  2. Peel under running cold water.
  3. Cut eggs in half, scoop out yolks into a bowl. (See notes for the upright version)
  4. Mash the yolks with a fork and add other ingredients. Mix and add enough Mayo to have a nice creamy mixture.
  5. Taste, adjust salt.
  6. Fill the eggs and chill. This is important. 
  7. Garnish with paprika and chives or Italian parsley right before serving.

 

A simple delicious recipe for the Best EVER Deviled Eggs- Made with crumbled bacon, cheddar and onion. | www.feastingathome.com

HOW TO MAKE “UPRIGHT” DEVILED EGGS

  1. I highly suggest hard-boiling a few extra eggs because sometimes they break when removing the yolk this way. I typically lose 2 eggs per dozen from breakage. Just so ya know. 😉
  2. If you want to serve them whole and standing up, like in the photo above, hard boil for 1-2 minutes longer- peel but and let them cool before cutting.
  3. Cut a tiny sliver off the bottom on the flatter end of the egg, creating a flat bottom, so the eggs can stand upright.
  4. On the pointier end of the egg,  cut off the top, where the tip of the yolk meets.  Either scoop out the yokes with a small spoon or tiny fork, or gently squeeze the sides of the egg, carefully popping the yolk out. Take your time here, be patient- this is the challenging part. 🙂
  5. Make the filling as directed.
  6. Pipe the filling using a piping bag or use a zip lock bag (cut a small opening into the corner).
 A simple delicious recipe for the Best EVER Deviled Eggs- Made with crumbled bacon, cheddar and onion. | www.feastingathome.com

Deviled Egg Tips:

  • Let the eggs cool before peeling or place them in an ice bath while peeling. You can boil up to 4 days ahead and refrigerate them before peeling.
  • Peel the eggs under cool running water.
  • Use a piping back to fill the eggs.

More recipes you may like:

I hope you enjoy these deviled eggs as much as we have! Let me know how it goes in the notes below!

xoxo

Sylvia

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The best recipe for deviled eggs | www.feastingathome.com

The Best EVER Deviled Eggs


Description

The Best EVER Deviled Eggs- made with crumbled bacon ( or vegan bacon) , pickles, cheddar and onion, simple and soooooo delicious!


Ingredients

Scale
  • 12 extra -large Eggs
  • 1 cup crumbled cooked bacon. ( or sub vegan bacon bits)
  • 1 cup cheddar cheese, finely diced
  • 1 cup sweet onion, finely diced
  • 1 cup  baby dill pickles, finely diced
  • 46 tablespoons Best Foods Mayo
  • salt to taste
  • Optional additions: splash of pickle juice, capers, 1-2 teaspoons of mustard (dijon or ground)

Instructions

  1. In a large pot, gently place 12 eggs. Fill the pot until the water covers the eggs, about 1 1/2 inches. Bring to a boil. Cover, turn the heat off, and let stand for 12 minutes. (You can make these ahead and refrigerate)
  2. Place in bowl of cold water and peel under running cold water.
  3. Cut eggs in half and scoop out yolks into a bowl. (See notes for the upright version)
  4. Mash with a fork and add the remaining ingredients. Mix.
  5. Add enough Mayo to have a nice creamy mixture.
  6. Taste and adjust salt. Add any optional additions.
  7. Fill the eggs (using a small spoon or piping bag) and chill at least 2 hours.
  8. Garnish with paprika and chives or Italian parsley right before serving.

Notes

UPRIGHT EGGS

  1. I highly suggest hard-boiling a few extra eggs because sometimes they break when removing the yolk this way. I typically lose 2 eggs per dozen from breakage. Just so ya know. 😉
  2. If you want to serve them whole and standing up, like in the photo above, hard boil for 1-2 minutes longer- peel but and let them cool before cutting.
  3. On the flatter end of the egg, cut a tiny sliver off the bottom, creating a flat bottom, so the eggs can stand upright.
  4. On the pointier end of the egg,  cut off the top, where the tip of the yolk meets.  Either scoop out the yokes with a small spoon or tiny fork, or gently squeeze the sides of the egg, carefully popping the yolk out. Take your time here, be patient- this is the challenging part. 🙂
  5. Make the filling as directed.
  6. Pipe the filling using a piping bag or use a zip lock bag (cut a small opening into the corner).

Nutrition

  • Calories: 250

Keywords: deviled eggs, the best deviled egg recipe, best deviled eggs, how to make deviled eggs

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Comments

  1. This sounds delicious, but am I missing something? It seems like four cups of added ingredients – a cup of bacon, a cup of cheese, a cup of pickles, and a cup of onions, are way to much filling for 12 eggs. The extra could be delicious for egg salad sandwiches also, but I’m just wondering is it supposed to be like a smaller amount by chance?

    1. Hi Jan- yes, I know it seems like a lot. I thought the same thing- but using extra-large eggs- somehow it turns out delicious. Just be sure to cut everything finely and of course, you can add less if you like. 🙂

  2. unique and unexpected flavor I found myself choosing to eat them when I needed a protein pick me up between lunch and dinner. My hubby requested for lunch on the go.

  3. These are always a huge hit whenever I make them. Thank you for sharing the recipe. It’s definitely a keeper!

  4. These really are the best ever deviled eggs! The addition of cheddar really gives them a yummy zing and differentiates them from other deviled recipes. Everyone absolutely loved them. I really love the taste of shallot so I minimized the amount of onion and cut about 1/2 cut of shallot instead. I also really love filling the eggs from the “top” side vs cutting lengthwise, makes a better presentation.

  5. I can’t rate this recipe yet, but find it extremely timely in that I’ve been assigned deviled eggs for a 51 year Sealth high school reunion brunch. The eggs fell to me because I have chickens…these are going to be jaw dropping!

  6. The most delicious little eggs. They were perfect at our Easter brunch.
    Thanks Sylvia.

    Kelly Darnell

  7. I have put these in my “to make” recipe file. Deviled eggs WITH BACON. Yes! I did have a question about what the natural dyes your father used, and how he used them. Also, how did you get your swirly pretty eggs? Oil in the dye water?

  8. I am putting this in my file to make soon! Can you tell me/us more about the natural dye techniques that your father used? How did you get those swirly pretty eggs?

    1. My dad would boil beets, onion peelings, spinach, tea, coffee, and brightly colored spices like tumeric and paprika I think. All in different pots on the stove. He would just boil the eggs in along with the color. Swirly colors come from adding a few drops of oil to the dye.

  9. I prepared these eggs a few days ago and they were delicious. Thank you very much for the recipe!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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