Bacon Cream Cheese Deviled Egg Recipe

Just in time for Thanksgiving! Ha.

I wrote down this recipe (approximately) the last time I made them. I’ve been making deviled eggs for as long as I can remember and I’m more of an experimenter in the kitchen than a measurer… so I do everything to taste. When making deviled eggs, I highly recommend that you use this recipe as a guideline and do it to taste yourself… because you are going to know best if your filling is delicious yet. Deviled eggs are pretty hard to mess up.

Also, I use a lot of mustard. Feel free to cut back on the mustard if you’d like. Start with 1 tablespoon and work up.

And use real cream cheese. The “whipped” stuff doesn’t work as well. You can substiute for “light” or the 1/3 calories cheese I can’t remember the name of right now, as long as it isn’t “whipped”.

As you’re going along, if you want your filling to be creamier, add more mayo and a little more cream cheese. If you want it to be a little spicier, add more mustard or pepper. And you can never have too much bacon.

1 dozen eggs
1/2 package bacon
1/4 cup mayo
1/4 cup cream cheese
2 tbs mustard (I use rough ground spicy brown mustard, but whatever mustard you like will do)
Salt & pepper



Start by opening the cream cheese and putting it on the counter. It’s easier to mix in when it has been warmed up a little.

You can cook the bacon first or wait until you are doing the eggs or after the eggs are done. Whatever works for you. You are eventually going to have to crumble the bacon up, though, so I highly recommend letting it cool before you do that.

It doesn’t really matter if you use thick cut or thin cut bacon – thick cut makes for bigger pieces in the eggs. When using thick cut I usually end up using 1/2 or more of a package because you have to pull all the fat off. When using thin cut, I usually cook it super crispy and use about 1/3 a package because you can crumble pretty much the whole thing in there. I bacon to taste – more bacon is never a bad thing.

I always cook the whole package either way. Some of it always seems to disappear while I’m making the eggs…

Hard boil the eggs. Feel free to do it however your mama (or the egg carton) taught you. The way I do this is to put the eggs into a pot full of cold water, making sure there is 2-3 inches of water covering the eggs. Heat the pot to boiling. Let boil for a minute or so, cover and remove from heat. Let the pot sit covered for 20 minutes. Strain eggs and run under cold water to stop the cooking process.

Once they are cold, peel the eggs and cut them in half length-wise. Put the yokes into a bowl.

Put the mayo, cream cheese and mustard into the bowl with the egg yokes. Mash it all together with a fork until creamy. It’s important to take your time here and make sure it gets blended thoroughly. You don’t want your filling to be lumpy.

Add a dash or two of salt and pepper. Taste it to see if it needs more. If it does, add more and taste again.

How does it taste right now? Can you taste too much mayo? Add cream cheese or mustard. Not creamy enough? Add mayo. A little bland? More salt. Completely delicious? Time to add bacon.

Crumble your bacon, pulling off the fat or stringy stuff as you go. You want your bacon pieces to be pretty small. I it all in the blender once and that was a terrible idea, but tasted good. They don’t need to be that small. Just small, like the bacon bits you put on your salad at the salad bar. You can crumble the bacon directly into the mixture at this point if you want.

Crumble in 1/3 to 1/2 the bacon, mix and taste. This part is really up to your tastebuds… you can’t really have too much bacon. But I find that about 1/3 a package of well cooked thin cut bacon is about ideal.

Once your filling is completely delicious, put it into the egg halves. You can do this with a spoon, a pastry bag, or you can do what I do… I scoop it all into a ziplock bag, seal the bag and cut off a bit of one corner to use as a makeshift pastry bag. This will make your filling look nice. Don’t forget to squeeze from the back by the bag closure, though – if not you will have deviled egg filling all over yourself when it busts out of the bag.

Sprinkle the filled egg halves with a little paprika to make them pretty. Garnish with crumbles of leftover bacon if you’d like. Or slices of olive. Or whatever suits your fancy.