Savory Bacon Deviled Eggs Recipe

A good deviled eggs recipe is among the most classic favorites for the holidays, parties, and gatherings. Even though South Dakota weather isn’t quite on board yet, we are ready for spring to come. To get into the mood though, we made these savory bacon deviled eggs!

This isn’t your typical deviled eggs recipe. They are definitely delicious and are super easy to make. The recipe includes a few simple but healthy ingredients that make it an irresistible snack or appetizer.  Plus, you have plenty of time to test this recipe out before bringing it to all of your spring gatherings this year! We think they’re sure to be a hit, but you be the judge!

Fun Fact: Did you know that 700 million eggs are laid by chickens annually in South Dakota? Poultry is also the number one consumer of soybean in the country! So really the question should be: what came first, the chicken or the soybean? Soybeans are really involved in so many of our everyday foods and products!

What’s so “deviled” about deviled eggs?

The term deviled” comes from an 18th-century culinary term to describe spicy or zesty food. Deviled eggs are typically hard-boiled eggs filled with mayonnaise, mustard, and a few other spices.

How to make the best-deviled eggs?

The key to the best-deviled egg is boiling your eggs perfectly. Make sure to follow the step-by-step instructions recipe to learn how long to boil your legs!

Possible Variations:

We would say our deviled egg recipe is top-notch, but you can make it sweeter, spicier, or more savory to match your preference.

Some variations that we would suggest include adding additional ingredients like chives, shallots, jalapeno, or goat cheese.

We’d love to see your amazing dish. Take a photo of your deviled eggs and tag us on Instagram #hungryfortruth.

For another tasty recipe, check out last month’s Pizza Burger Recipe. Happy cooking!


Savory Bacon Deviled Eggs

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Servings 12 servings


  • 12 eggs
  • 1/4 cup Mayonnaise
  • 1/4 cup Cream Cheese
  • 2 tsp dijon stoneground mustard
  • 2 tbsp pickle juice
  • 2 tbsp pickle relish
  • 1 tbsp hot sauce
  • 1/2 tsp Paprika
  • bacon crumbs (to top)


  • Fill a pot with 1/2 inch of water and boil. After the water comes to a boil, turn the heat off and add the eggs to the pot. Turn the heat up to medium-high, cover the pot, and cook for 11 minutes. Place cooked eggs in a bowl of cold water to cool for 3 minutes.
  • Peel the eggs and then cut them in half, length-wise. Remove the yolks and add to a bowl. Save the egg whites for later.
  • Smash the yolks with a fork. Add the rest of the ingredients and mix until smooth.
  • Spoon the mixture into a piping bag and fill the holes in the egg whites with the mixture. Top with bacon crumbs.