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The best recipe for deviled eggs |

The Best EVER Deviled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews


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


Units 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)


  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.



  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).


  • Calories: 250