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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.