James Carrier
Makes 16 deviled eggs; 8 servings

The traditionally creamy filling of these deviled eggs get a crispy bite from perfectly cooked bacon. Use a sandwich bag with the corner snipped off to make piping the filling easier.

How to Make It

Step 1

In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.

Step 2

Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.

Step 3

Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.

Ratings & Reviews

ammycek's Review

December 06, 2012

lindainktown's Review

April 01, 2012
Carmelita, if you like a kick, try adding prepared horseradish! I have been making bacon and horseradish deviled eggs for years and they are always a hit! I have never put green onion in mine but that sounds yummy!

carmelita's Review

April 13, 2011
These were really good - but they needed some kick - I added a few shakes of tobasco and a bit of cayenne. Liked them better like that - family loved them. Great for brunch.

genuinemoments's Review

September 16, 2010
Added a little garnish of shredded Parmesan cheese and paprika ... Truely outstanding!