I love deviled eggs. They’re a fantastic side dish for just about any family gathering or holiday meal. For our family, Thanksgiving and Christmas dinners just aren’t complete without our favorite recipes and that, for the most part, means including our favorite side dish recipes. This bacon and cream cheese deviled eggs recipe is one of those recipes that we absolutely love! It is a “kicked up” version of an old classic and perfect for holiday tables or a summertime picnic!
Unlike a regular deviled eggs recipe, this one combines two things that I adore. Bacon and cream cheese. Both used separately can create a rich, flavorful dish but when you combine them, you’ll knock it out of the park! They’re super simple to whip up and once you do, you’ll never go back to your regular old boring deviled eggs recipe.
Side Dish Recipes – Bacon and Cream Cheese Deviled Eggs Recipe
If you have trouble getting your hard boiled eggs to peel easily, a couple of tips should help. First, use older eggs since new ones are harder to peel. I like to use eggs preserved for long term storage since they’re usually a month or three old. I know. It sounds crazy, right? It really isn’t if you have preserved your eggs properly. Secondly, if you do choose to use newer eggs, add around 1/4 tsp baking soda to the water you’re boiling them in. It will help them peel much easier. This deviled eggs recipe will make 12 deviled eggs.
You Will Need:
- 6 hard-boiled eggs
- 3 slices of bacon, cooked and drained.
- 4 oz cream cheese
- 3T mayo (or make your own homemade mayo)
- 1T mustard
To cook the bacon easiest, cut it into dices while it is raw and fry in a skillet. Be very watchful because it will cook very quickly this way since the pieces are smaller. Scoop it out and set it aside onto a paper towel to drain.
To start, boil your eggs until both the whites and yolks are cooked. Slice them lengthwise and remove the yolks to a separate bowl. Place the whites on a cookie sheet, plate or deviled egg carrier.
Next, add the yolk and cream cheese to a medium mixing bowl and using a hand mixer, combine until the mixture is creamy. Mix in the mayo and mustard as well as most of the bacon. Reserve some of the bacon to sprinkle on top of your deviled eggs. Use the mixer again and combine well.
Once the mixture is combined, add it to a pastry bag with your choice of tip or a ziploc bag with one of the corner ends snipped off. Fill each of your egg halves with the mixture. Sprinkle the reserved bacon pieces over the top and chill at least 2 hours.
Yum! These are so simple to make that I promise; once you try them, you’ll never go back to your old deviled egg recipes again!
- 6 hard-boiled eggs
- 3 slices of bacon, cooked and drained.
- 4 oz cream cheese
- 3T mayo
- 1T mustard
- To cook the bacon easiest, cut it into dices while it is raw and fry in a skillet. Be very watchful because it will cook very quickly this way since the pieces are smaller. Scoop it out and set it aside onto a paper towel to drain.
- To start, boil your eggs until both the whites and yolks are cooked. Slice them lengthwise and remove the yolks to a separate bowl. Place the whites on a cookie sheet, plate or deviled egg carrier.
- Next, add the yolk and cream cheese to a medium mixing bowl and using a hand mixer, combine until the mixture is creamy. Mix in the mayo and mustard as well as most of the bacon. Reserve some of the bacon to sprinkle on top of your deviled eggs. Use the mixer again and combine well.
- Once the mixture is combined, add it to a pastry bag with your choice of tip or a ziploc bag with one of the corner ends snipped off. Fill each of your egg halves with the mixture. Sprinkle the reserved bacon pieces over the top and chill at least 2 hours.
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Stacy Ott
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I’m Stacy, CEO extraordinaire and 1/4 of the Six Dollar Family. I'm on a journey to become a six figure family and I would love if you came along with me! We'll kick off our shoes, sip sweet tea, eat loads of goodies, save some money and maybe even learn a thing or two along the way!
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