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    Home » Recipes

    Bacon Flavoured Devilled Eggs

    November 10, 2020 *Updated* May 31, 2022 / By: Gloria Duggan | Homemade & Yummy 110 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Disclosure Policy.
    Jump To Recipe

    These Flavoured Devilled Eggs with Bacon and Tomato are sure to get the party started. The first appetizer to fly off the plate every time.

    This classic devilled egg recipe with bacon and tomato is simple yet satisfying. Creamy and rich. Always a joy to eat.

    Bacon and Tomato Devilled Eggs on a serving platter
    Ultimate Devilled Eggs

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    I always have hard-boiled eggs on hand. Perfect for so many delicious recipes. Have you ever tried pickled eggs? A hit in pubs and bars all over the world.

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    Is it deviled or devilled? Which way do you spell it? American or British. After some research, I have decided to spell it “devilled” (British version). Language is a funny thing, with so many variations of the same word.

    Simply adding bacon to anything makes it taste better. The sun-dried tomato garnish adds a subtle depth of flavour. The classic bacon and tomato pairing takes the basic stuffed egg to a new taste experience.

    RECIPE and INSTRUCTIONS for making this simple devilled egg recipe are at the bottom of the post.

    Devilled egg topped with sun-dried tomato

    What’s In Devilled Eggs?

    Really simple ingredients. You will need:

    • 12 hard-boiled eggs
    • mayonnaise
    • bacon bits (store-bought or homemade)
    • sea salt
    • dry mustard
    • sun-dried tomatoes (in oil)
    Peeled hard boiled eggs

    The Best Way To Hard Boil Eggs And Peel Them

    This seems to be an issue for people. I don’t know about you, but I use the cold water method. There are so many ways to make the perfect boiled egg.

    I have tried several myself to find out which works best for me. I rarely have any crack during the cooking process this way. One thing I have to do is set a timer or I forget to get them out of the water on time. When this happens (and it still does now and again) I end up with that not-so-nice dark ring around the yolk.

    Do you have the perfect way to peel an egg? This is the part I struggle with ALL the time. I really don’t like it when the whites are full of craters.

    A bowl of filling to stuff eggs

    Preparing Bacon Devilled Eggs

    • Boil the eggs and place in the fridge to cool
    • Peel, cut in half, and scoop out the yolks
    • Mash the yolks and add the mayo, seasonings, and bacon bits
    • Fill
    • Garnish with the sun-dried tomatoes
    • EAT!
    Stuffed egg garnished with sun-dried tomato

    Tips For Making The Best Party Devilled Eggs

    For this recipe, I used store-bought bacon bits (feel free to make your own), but these did work well. Candied bacon would be a great choice too.

    How far in advance can you make deviled eggs? I hard-boiled them a couple of days before. The night before the party I actually made the filling and kept it in a separate bowl. You can either mix the filling by hand or use a food processor if you really want a silky smooth consistency.

    I placed the cooked and cut whites in a sealed container. On the morning of the party, I just had to fill and garnish. This way you don’t have to struggle to peel them when you are rushed for time.

    The filling can be done in several ways. The easiest way is with a pastry bag and large star tip, but you can do it the old-fashioned way (like I did here) with a small spoon or fork.

    There are many ways to flavour devilled eggs. This recipe uses bacon and sun-dried tomato. Feel free to experiment. Great suggestions are:

    • dill pickles
    • cheese
    • chili powder or sriracha (if you like things spicy)
    • balsamic vinegar
    Devilled eggs ready for the party

    For your next party, give these a try. Your guests will LOVE you, trust me!!

    Need more party food ideas? I got you covered. Give these a try:

    • Green Lentil Cream Cheese Balls
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    Devilled Eggs Pin Image


    A beautiful platter of flavoured devilled eggs with garnished with arugula on a table.

    Bacon Flavoured Devilled Eggs

    Flavoured Devilled Eggs with Bacon and Tomato are sure to be the hit of the party. Stuffed eggs always fly off the tray. Bacon and eggs are perfect any time of day.
    5 from 57 votes
    Pin Recipe Print Rate Save Saved!
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    Course: Appetizer, Finger Food, Party Food
    Cuisine: Canadian
    Keyword: Party Food
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Servings: 24 servings
    Calories: 77kcal
    Author: Gloria Duggan | Homemade & Yummy

    Ingredients

    • 12 hard boiled eggs
    • ½ cup mayo
    • 1 ounce bacon bits (store bought or homemade)
    • 1 teaspoons dry mustard powder
    • ½ teaspoons sea salt
    • 1 tablespoons sun-dried tomatoes (in oil) (chopped, for garnish)
    US Customary – Metric

    Instructions

    • Hard boil the eggs and place in the fridge to cool.
    • Peel eggs, cut in half (lengthwise) and scoop the yolks into a bowl.
    • Mash the yolks and add the mayo, dry mustard, bacon bits and salt and mix well.
    • Scoop the filling back into the eggs.
    • Garnish with the chopped sun-dried tomatoes.
    • Keep refrigerated until ready to serve.

    Nutrition Information

    Calories: 77kcal | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 131mg | Potassium: 47mg | Vitamin A: 140IU | Vitamin C: 0.7mg | Calcium: 13mg | Iron: 0.3mg

    Notes

    You can make these the day ahead if you like. I like to have the eggs cut and the filling made ahead of time. Filling them at the last minute is fast and easy.
    Tried this recipe?Take a picture and tag @homemadeandyummy
    Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

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    MEET THE AUTHOR

    Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

    Reader Interactions

    Comments

    1. Tracy

      November 23, 2020 at 9:16 am

      SO GOOD. My husband told me he thought these were the best deviled eggs he’s ever had! Thank you for a great recipe!

      Reply
      • Gloria Duggan | Homemade & Yummy

        November 23, 2020 at 3:04 pm

        Aww…thanks so much. So glad you enjoyed them.

    2. Jo

      November 23, 2020 at 1:04 am

      I can’t resist devilled eggs. My favorite way to eat devilled eggs is definitely with bacons. I haven’t tried adding tomatoes, it sounds delicious. Gonna try this very soon.

      Reply
      • Gloria Duggan | Homemade & Yummy

        November 23, 2020 at 3:05 pm

        These are always a hit. The first to disappear at any party.

    3. Jamie

      November 22, 2020 at 10:38 pm

      Oh these look absolutely incredible!! There’s nothing better than bacon and it’s great in these deviled eggs! So delicious!

      Reply
      • Gloria Duggan | Homemade & Yummy

        November 23, 2020 at 3:05 pm

        I agree, bacon makes everything delicious.

    4. Loreto Nardelli

      November 22, 2020 at 9:16 pm

      I absolutely love deviled eggs. I know that when you can’t peel the eggs well and the outsides look like they have been attacked by a rabid animal. What I do us cook the eggs for 10 minutes once the water starts boiling, then I put them in cold water to stop the cooking process. It seems to make the eggs easier to peel. Anyway your eggs look fabulous. Love the addition of bacon and the tomato!

      Reply
      • Gloria Duggan | Homemade & Yummy

        November 23, 2020 at 3:06 pm

        Yes, peeling is the worst part. I boil my eggs that way too, and it does help. Hope you give this recipe a try.

    5. Marwin & Brown

      November 22, 2020 at 8:18 pm

      Great recipe. I’m intrigued by the idea of using balsamic vinegar in this dish. I’ll have to try that one next. Thanks for all the tips too!

      Reply
      • Gloria Duggan | Homemade & Yummy

        November 23, 2020 at 3:06 pm

        Balsamic magically transforms food to a new level of deliciousness.

    6. Denise

      November 21, 2020 at 7:07 pm

      I love deviled eggs, and these bacon and tomato eggs sound delicious. I’m saving this recipe to give them a try.

      Reply
      • Gloria Duggan | Homemade & Yummy

        November 23, 2020 at 3:07 pm

        ENJOY, I am sure you will not be disappointed.

    7. Veronika

      November 20, 2020 at 7:54 pm

      This is such a classic and everyone loves them! I’m definitely making a double batch for the holidays, plus extra bacon!

      Reply
      • Gloria Duggan | Homemade & Yummy

        November 23, 2020 at 3:07 pm

        You can never go wrong with the classics. The addition of bacon and tomato take these over the top.

    8. Shelley

      November 20, 2020 at 5:58 pm

      As if bacon didn’t make these awesome enough already, that addition of sun-dried tomatoes is the perfect little extra hit of flavor. Great idea on that – yum! And BTW … I’m voting one “L” on deviled lol … but with bacon and the yummy toms, I can totally be down with two “Ls” too! 😉

      Reply
      • Gloria Duggan | Homemade & Yummy

        November 23, 2020 at 3:08 pm

        HAHHAH….yes the spelling is always in question.

    9. Chef Dennis

      November 18, 2020 at 5:28 am

      I am looking for a new recipe of appetizer and this Bacon Flavoured Devilled Eggs looks just soo good. I am craving rigth now.

      Reply
      • Gloria Duggan | Homemade & Yummy

        November 20, 2020 at 9:54 am

        These are always the hit of any party. My most requested appetizer.

    10. Jenny

      November 17, 2020 at 10:37 am

      These deviled eggs look like the perfect appetizer. I am saving your recipe to make for Thanksgiving. It will only be us, no guests due to current conditions so I might cut the recipe in half or keep it as is and we have leftovers for snacks the next day. Leaning towards the latter, they look so delicious!

      Reply
      • Gloria Duggan | Homemade & Yummy

        November 20, 2020 at 9:56 am

        You can make as many or a few as you need. Leftovers are always great to have that is for sure. Happy Thanksgiving.

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