Southern Deviled Eggs Recipe (with Bacon)

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Southern deviled eggs with bacon – bacon and eggs – a classic combination – and these deviled eggs with bacon will not disappoint!

They are wonderfully savory, moist, and slightly tangy and spicy with the mix of sour cream and paprika.

I must say, this is the best deviled eggs recipe I have come up with yet! Doesn’t get any better than eggs and bacon combined in a creamy hand-held appetizer. So savory and satisfying!

As if deviled eggs in themselves wasn’t enough – we had to add bacon! Yes, it’s true, bacon does make everything better!

And this is indeed the best deviled eggs with bacon recipe I have ever created and eaten (also, you can ask my boys …)

Your guests (or your family) will devour them, so you may want to double the recipe!

Great for brunch, an afternoon snack, appetizer, potluck, grill-out with friends – you name it, these southern deviled eggs will fill the void and please all but the pickiest eaters.

The paprika adds a nice orange tint as well as a hint of spiciness to the egg mixture. The bacon and chives on top add the final touch – pleasing to the eye and so delicious to the taste!

Ingredients for Deviled Eggs

For this Southern deviled eggs with bacon recipe, I used eggs, sour cream, mayonnaise, paprika, dry mustard, salt and pepper to taste, chives and bacon to top.

The part of the egg used in the filling is just the egg yolks, since the egg white is the “container” to hold it all in. You need ingredients that will add to the egg yolk and make it creamier and more flavorful. The best deviled eggs will be flavorful to the taste and beautiful to the eyes.

Boiling the Eggs

First, you want to boil your eggs. The least desirable aspect of boiled eggs is the peeling of them. I have found the following technique greatly reduces the frustration of peeling (and wanting to just throw the whole thing away!)

I have a special way of boiling my eggs, and they turn out pretty good and easy to peel most of the time (HA – but not always!).

Fill a pot with cold water with a dash of salt. Set the temperature on high heat. Gently place the eggs in the pot, making sure that the water level covers the eggs, yet won’t over flow once the water boils.

When the water just begins to boil, remove the pan from the heat and cover. Let sit for 20 minutes.

After 20 minutes, drain the water and rinse in very cold water for a few minutes until the pot and eggs are cooled off. Let the cooled eggs sit in the cool water for 5-10 minutes. Then they’re usually pretty easy to peel without wanting to pull my hair out.

After 5-10 minutes in the cool water, gently roll each egg on the counter, cracking the shell but avoiding cracking of the egg itself if possible.

More Tips For Peeling the Eggs

Typically, the longer you let the eggs sit in cool or cold water, the better the outcome. I also find that placing the cooled eggs while the shell is still on in the refrigerator helps to better remove the shell.

The key is getting the membrane just inside the shell to separate from the egg white. Many times the membrane beneath the egg shell wants to adhere to the egg white, causing a difficult situation when trying to peel the eggs.

It’s a beautiful thing when the membrane adheres instead to the shell and you get wonderfully long peelings with no egg white gauges.

How to Make Deviled Eggs

The most difficult part of the recipe is making sure your eggs are pretty and intact after peeling off the shells. The rest is basic and simple.

Just a bunch of mashing and thoroughly blending so all the flavors meld, and you have no lumps. Creamy and smooth is the best way to go for your deviled egg filling.

Topping it off with chives and, of course, BACON crumbles makes the whole effort worth it!

Once your eggs are cooled and carefully peeled, you can assemble the filling ingredients.

The first step is to carefully cut each boiled egg length wise. The key here is using a very sharp small knife so you get smooth and even lines. Take your time, as this is one of the most important steps in order to have beautiful deviled eggs.

Next, you will gently pop the yolks out into a medium-sized bowl. Keep the empty egg white halves on a plate or platter while preparing the filling.

Now you want to mash the yolks well with a sturdy, small fork until almost smooth. The rest of the ingredients (except for the bacon and chives) will then be added and mixed well until smooth and incorporated.

With a small spoon, you will carefully add the filling to each egg white half and then top with bacon bits and chives.

Serve deviled eggs right away or refrigerate. Will keep several days in the refrigerator, so you can make them ahead of time.

Enjoy! Let me know in the comments below how your Southern deviled eggs turn out!

More Appetizers to Love:

• Cheese Ball Recipe with Bacon & Walnuts
• Curried Egg Salad Recipe with Tuna
• Sweetcorn Fritters with Bacon & Garlic Dipping Sauce
• Chorizo Stuffed Mushrooms

Print Recipe

5 from 5 votes

Best Southern Deviled Eggs With Bacon Recipe

Bacon and eggs – a classic combination – and these deviled eggs with bacon will not disappoint! They are wonderfully savory, moist, and slightly tangy and spicy with the mix of sour cream and paprika.

Prep Time30 mins

Total Time30 mins

Servings: 6

Author: Savory With Soul

Ingredients

• 6 large eggs, boiled and peeled
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 tsp paprika
• 1/4 tsp dry mustard powder
• 2 slices bacon, cooked and crumbled (to top)
• chives to top
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

• Slice each egg lengthwise carefully with a sharp knife.  Gently pop the yolks out into a medium-sized bowl.  Keep the empty egg white halves on a plate or platter while preparing the filling.
  
• Mash the yolks well with a fork until almost smooth.
  
• Add the rest of the ingredients except for the bacon and chives and mix well until smooth and incorporated.
  
• With a small spoon, carefully add filling to each egg white half and then top with bacon bits and chives. 
  
• Serve right away or refrigerate.  Will keep several days in the refrigerator, so you can make them ahead of time.