Bacon & Onion Deviled Eggs- A fun twist on a classic dish! ⋆

Every time a holiday rolls around on the calendar, I begin looking for something new and fresh to bring to the table. Although deviled eggs are usually an Easter dish, my family loves them any time of year! This recipe adds bacon and onion to a traditional filling to give a bit more flavor to this classic appetizer.

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Ingredients

1 dozen hard boiled eggs, peeled (easy to follow instructions here)
1/2 small sweet onion, chopped
6-8 oz cooked bacon
2-4 TBSP yellow mustard
1/4-1/2 cup mayonaise
Salt & Pepper to taste
Paprika (to sprinkle on top for color)

Equipment Needed

In order to make deviled eggs you will need a food processor. This Hamilton Beech model is similar to what I have at home. It features a larger cup capacity which makes it great for making recipes to feed a crowd (or just a few teenagers).

While not required, it is also nice to have a container or tray to store and/or transport your eggs! They don’t stay nicely on a regular plate, so I recommend a tray with a lid like this one:

Another non-requirement is a gallon sized Ziploc bag or piping bag. You can absolutely just spoon filling into the eggs, but for a small amount of added effort, piping the filling looks so much nicer.

Ziploc bags on Amazon

Recipe for Bacon & Onion Deviled Eggs

Prep

Chop onion, it doesn’t need to be fancy since we will be putting them in the food processor. If you’d like a more mild flavor you can soak the chopped onion in cold water for a bit, be sure to drain it well.

A pile of sweet white onion chopped into 1/2 inch pieces on a white background.

2) Fry bacon (optional, cut bacon into 1-2 inch strip before frying.). Blot bacon with paper towel to soak up excess grease.

1 inch pieces of bacon cook in a silver frying pan.

3) While bacon is cooking, slice your hard-boiled eggs in half lengthwise…why are there always the ugly ones?!

Making the Mixture

4) Add bacon and onion to food processor. It may be best to start with the onion and add the bacon part way through. I like the onion to be so blended that it is almost a paste. The bigger you leave the onion the more noticeable it will be in the final product. Process the bacon until it is bacon bit sized or smaller.

5) Carefully scoop out the yolks from your halved eggs. Add the yolks to the food processor. (When making these I did not follow my own instructions and added the yolks first… not my recommended method! Ignore the lack of onion and bacon in the photo 🙂 )

6) Add mustard and mayo. Start with 1.5-2 Tablespoons of yellow mustard and about 1/4 cup of mayonnaise. Run the food processor to blend all of the ingredients. Taste your mixture to decide if you need more mustard, mayo, salt and/or pepper. The more mustard/mayo you add the runnier your mixture will become. The end product should be a pipeable consistency that will keep its shape once put back into the egg.

Filling Deviled Eggs

7) Once you are satisfied with the taste and texture of your filling, transfer it to a gallon sized Ziploc bag or piping bag. **For once, I do NOT recommend the Amazon brand of zipper bags! The bottoms are special to allow for easier filling, but they do not work well when trying to use as a piping bag. Line the egg whites up on your serving tray or in the container above.

Enjoy this photo I attempted to take with one hand while filling eggs…

Snip off the corner of the bag and fill in the empty space of each egg. You will most likely have a bit of extra filling to go back for a second round.

8) Sprinkle the tops of the eggs with a bit of paprika to add color to the plate.