Bacony Deviled Eggs

"Think that all deviled eggs are basically the same?? Think again!!! The first time I made these, I literally piped the filing right into my mouth. I give props to Ann Hodgman for this one."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:




  • Plop the egg yolks into a bowl and mash them with the back of a spoon until smooth.
  • Stir in the mayonnaise, mustard, sour cream and horseradish (if using).
  • Ensure that the mixture is very smooth.
  • Add into the egg mixture the bacon and green onions.
  • Put the egg mixture into an icing bag and pipe the mixture into the egg whites.
  • DO NOT try to pipe these using a star tip, the bacon will jam up the tip.

Questions & Replies

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  1. I bought Ann Hodgman's cookbook when it first came out. I'd never cared for deviled eggs, but something in the way she described them made me want to give this recipe a try. Everyone in the family, including two picky kids, fell in love with these eggs and now as adults, they are constantly asking me to bring them to events. I use the full tablespoon of horseradish and have, on occasion, subbed wasabi when I'm out of horseradish. That gives it an interesting color, but nobody minds.
  2. I am a southern girl and unfortunately did not like the taste or texture at all . I followed the directions exactly (not adding horseradish) and found them to be dry and with not much flavor. I tried two and threw the rest away.
  3. I didn't think I cared for this, so I added salt to try to "fix" it. (Mistake!) The longer it sit in fridge, the better they got. I am sure they will be perfect the next time when I follow the directions!
  4. So good! I made them for the first time and my picky 8 year old sister couldn't stop eating them. Also, i omitted the bacon from the recipe.
  5. These are so good! The bacon really makes them. Great flavor, made the filling the day before and piped them the day of and that made the flavors blend perfectly. Left out the horseradish but didn't miss it at all. Keeper!


  1. I made these with a teaspoon of horseradish instead of a tablespoon, chopped shallot tops instead of green onions, very chunky bacon bits, and no sour cream. Bacony Deviled Eggs are revolutionary and worth the extra time to make bacon. I don't own an icing bag. I spoon deviled egg mixture into a heavier plastic bag (freezer bag), snip off a smaller-than-you-might-think corner, and squeeze into the whites. I always squirt the last little bit of egg filling into my mouth and throw the bag away! I've made a lot of deviled eggs and this is a terrific innovation.


I'm just me and I love to cook. Up until recently I have enjoyed making dishes for their WOW factor. I love it when people are simply begging me for my recipes. Unfortunately, these high impact recipes usually come with high fat and high calories too. I have recently started a popular weight loss program and am now am in the process of adapting my recipes to be more health concious. But there is no need for all these great recipes I have to go unused, so I figured I would share a few online.
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