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Bacon Deviled Eggs

Bacon Deviled Eggs on a bamboo cutting board

Deviled Eggs make a great appetizer for a party or a snack/lunch to meal prep and have on hand during the week. I love adding bacon because well everything is better with bacon! And it adds a little extra protein too. I also like to add some finely diced celery to freshen things up. All the details are below!


-You could cook the bacon and chop the celery ahead of time


-Do not undercook your bacon here even if you normally don't like your bacon extra crispy (although I don't know who doesn't like crispy bacon!). It's much easier to chop when it's extra crispy

-If you had a shallot or onion you could finely dice those and add them into the mixture

-Always make extra bacon!! Keep it in an airtight container in the fridge and you can throw onto a breakfast sandwich/burrito, make a BLT, throw it into a quiche, really the options are endless and no one complains about extra bacon!


-Keep these stored in an airtight container- they will keep for 3 days


The recipe:

Bacon Deviled Eggs

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4-6

For the Bacon Deviled Eggs

4 strips of bacon

4 eggs

1 stalk of celery

1 teaspoon dijon mustard (grainy or non-grainy it's up to you!)

1 teaspoon mayo

1 teaspoon black pepper

1/2 teaspoon salt


  1. Preheat your oven to 375 and line a baking sheet with parchment paper and then tinfoil (this helps the bacon grease cleanup)

  2. Cook your bacon until nice and golden brown - do not undercook the bacon as you want it to be really crispy

  3. Bring a medium sized pot of water to boil, and cook the eggs for 10 minutes

  4. Finely dice the celery into as small of pieces as possible

  5. Once the bacon is done cooking, pat off any excess grease and finely dice

  6. Mix the bacon, celery, mayo, mustard, salt and papper into a bowl

  7. Peel the eggs, cut in half lengthwise, and very gently remove the yolks and put those into the bowl with the rest of your ingredients

  8. Mix well to combine and then gently put the mixture back into the egg where the yolk was. I like my mixture to be a bit chunky so there's some texture, but you can pulse in a food processor if you want a super smooth filling

  9. Top with some extra bacon bits and the leaves of the celery stalks chopped

  10. Serve and enjoy!

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