Bacon deviled eggs

Bacon deviled eggs


Deviled eggs are always a delicacy. In this recipe, the addition of bacon bits and smoked paprika adds extra flavor and warmth, making this classic appetizer extra irresistible.

Prep and Cool time 

Total time 

Recipe type: Appetizer, Gluten-Free, Low-Carb, Primal

Yield: 6 servings


  • 6 large eggs, hardboiled and peeled
  • ¼ cup mayonnaise, homemade or store bought
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika plus a little more for garnish
  • ¼ cup crumbled cooked bacon plus 1 tablespoon for garnish (Wellshire is a good choice if you use store-bought)


  1. Using a sharp knife, cut each egg in half, lengthwise.
  2. Gently remove the yolks and place in a medium bowl.
  3. Arrange the egg white halves on a serving plate.
  4. Mash the yolks well with a fork. Add the mayonnaise, mustard, black pepper and smoked paprika.
  5. Stir until the yolk mixture is as creamy and smooth as you can get it, then stir in the bacon bits.
  6. Spoon the mixture onto the egg white halves, or use a spatula to transfer the mixture to a Ziploc bag, snip off the corner and pipe the yolk mixture onto the egg whites.
  7. Sprinkle with bacon bits and smoked paprika and serve.
Nutrition Per Serving
Serving size: 2 deviled eggs (2 filled egg halves); Calories: 169; Fat: 14g;Saturated fat: 3g; Carbohydrates: 0.5g; Sugar: 0.5g; Sodium: 285mg; Fiber: 0g;Protein: 8g
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