Bacon Deviled Eggs

Bacon Deviled Eggs

Easy peasy Bacon Deviled eggs, with a creamy yet crispy filling. If you don’t want to use mayonnaise , you can either use yogurt or use half mayonnaise and half yogurt to have a healthier and lighter filling.  Also, if you want to give the filling a kick you can add 1 teaspoon of english mustard or horseradish.


  • 6 eggs
  • 3 tbsps mayonnaise
  • 2-3 tbsps thinly sliced green onions
  • 100 gr bacon


  1. To hard boil the eggs, place the eggs in a saucepan and add water, bring the water to a full rolling boil.
  2. Turn off the heat, cover, and let sit for 10-12 minutes.
  3. In a pan over medium heat, cook bacon until browned on both slices.
  4. Let the bacon cool and then cut in small pieces.
  5. Cut each egg in half lengwise and scoop the yolk out into a bowl.
  6. In the same bowl mash the yolks with a fork.
  7. Stir in mayonnaise, green onions, and bacon and mix well.
  8. Add salt and pepper to taste.
  9. Spoon 1 or 2 tablespoons of the yolk mixture into the hollow of each egg-white half.
  10. Serve your Bacon Deviled Eggs with some capers and salad.
  11. It’s better to serve and eat your deviled eggs immediendly.
  12. Enjoy!


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