Deviled eggs are one of those timeless appetizers that never go out of style—but I’ve found a way to make them even better. This version has everything you love about classic deviled eggs, plus two simple additions that completely elevate the flavor: crispy bacon and a spoonful of sweet relish.
I’ve made these for countless gatherings—brunches, baby showers, Easter spreads, even just random weekends with family—and they always disappear fast. The bacon adds a smoky, salty crunch that plays so well against the creamy filling. And that tiny bit of relish? It adds just the right amount of tang and sweetness to balance everything out without making them taste “pickly.”
The key is in the details. I cook the bacon until it’s perfectly crisp, then break it into little shards that sit right on top of each egg. That way every bite has texture and flavor. The filling is simple—just mayo, mustard, a bit of relish, and seasoning—but the combination is magic. You can pipe it in for a fancier look, or just use a spoon like I do when I’m keeping it casual.
What I love about these deviled eggs is that they work for just about any occasion. They’re easy to make ahead, they hold up well in the fridge, and they feel special without requiring a ton of effort. Plus, they’re naturally low-carb and gluten-free, so they fit into a lot of dietary preferences.
Once you try them this way, it’s hard to go back. The bacon and relish combo gives these deviled eggs a little something extra—just enough to keep people coming back for more. Serve it on this Deviled Egg Serving Plate for an added wow factor!
🍷 Drink Pairing Notes
Deviled eggs pair surprisingly well with drinks depending on if you are having this for brunch or an evening treat.
- Champagne or Brut Cava – The bubbles cut through the richness and contrast the smoky bacon beautifully.
- Sauvignon Blanc – Zippy and herbal, great with the egg, mustard, and relish combo.
- Dirty Martini – My favorite combo! You should try it with my Celery Twist Martini recipe for an amazing treat.
Bacon Deviled Eggs
Description
Classic deviled eggs made even better with tangy relish and a crisp bacon topper. A crowd-pleasing appetizer perfect for holidays, brunch, or parties.
Ingredients
For the Eggs
For the Garnish
Instructions
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Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium heat, then reduce to a simmer for 8–10 minutes.
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Transfer eggs to an ice bath and let cool for at least 5–10 minutes. Peel and slice each egg in half lengthwise.
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While the eggs are cooling, cook the bacon in a skillet until crispy. Drain on paper towels and once cooled, crumble or chop into small pieces.
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Scoop out the yolks and place them in a bowl. Set the egg white halves on a serving platter.
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Mash the yolks with mayonnaise, mustard, relish, and vinegar. Add garlic powder if using. Season with salt and pepper to taste. Mix until smooth and creamy.
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Spoon or pipe the yolk mixture into each egg white half.
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Top each egg with a small piece of crispy bacon. Sprinkle with paprika if desired.
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Refrigerate until ready to serve.
Note
- Make them ahead of time and chill until ready to serve.
- Swap relish with chopped cornichons or add a touch of hot sauce for a kick
- Elevate it with some truffle oil! Just a couple drops adds a different flavor profile
