Easter Appetizer Recipe: Bacon-topped Deviled Eggs

Put all those Easter eggs to good use creating an old time classic with a delicious twist, deviled eggs topped with, YES - BACON! This recipe is very simple and has that original flavor that will remind you of deviled eggs that grandma used to make, but shhhh, don't tell her that you improved it.



  • 1 dozen hard boiled eggs
  • ½ cup mayonnaise
  • 2 tablespoons milk
  • 1 tablespoon fresh parsley, finely minced
  • 2 tablespoons fresh chives, finely minced
  • ¼ teaspoon dried dill weed
  • Dash of garlic salt, or to taste
  • Dash of pepper, or to taste
  • Roughly 8 Slices of bacon
  • Hungarian paprika

Hard boil eggs and cook bacon in skillet. After the bacon is cooked and cooled, cut into 1 inch sections and set aside. Cut the peeled eggs in half lengthwise and remove all the yolks and put them in a medium sized mixing bowl. Mix in all of the ingredients listed above except the paprika. Mix well until entirely smooth and then spoon back into the egg whites. If you want to be a little fancier, you can pipe the filling into the egg whites with a pastry bag, you may need to add a little more mayo to get it to the right consistency for piping. Top egg with one stip of bacon.

Cover and refrigerate for at least an hour before serving to let the yolk mixture set a little bit, then sprinkle with paprika and serve. 

Do you have a special twist you add to your deviled egg recipe? Leave us a comment and share your variation on the old classic.

About the Author
Kristin is a freelance writer and runs a decorative paint business.