BACON Deviled Eggs

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 Deviled Egg Halves


  • 12 eggs
  • 1 tsp baking soda
  • 5 tbsp mayonnaise
  • 2 tbsp white sugar
  • 1 tsp white vinegar
  • 2 tbsp yellow mustard
  • 1/4 salt
  • 8 slices cooked and chopped bacon


  • Add your eggs to a large pot and fill with room temperature water and 1 tsp baking soda
  • Place your covered pot on the stove on high heat.
  • When the water comes to a heavy boil, remove the covered pot from the heat, and set the timer for 14 minutes.
  • After the 14 minutes, remove the eggs and place them in a bowl of ice water.
  • Once the eggs are cool enough to touch, crack the bottom of each egg to allow water to penetrate the shell.
  • Place the eggs back in the ice water for about 15 minutes then peel and slice in half.
  • Cook your bacon using your method of choice and chop finely.
  • Combine the mayonnaise, salt, sugar, vinegar, mustard, egg yolks, and bacon (reserving 2 tbsp for garnish) until smooth and creamy.
  • Fill each egg with your mixture and garnish each with a pinch of bacon.