Blue Cheese and Bacon Deviled Eggs are a kicked up version of classic deviled eggs we all know and love.
Blue Cheese and Bacon Deviled Eggs
It’s that time of year again when hard boiled eggs will be easy to come by (Thank you Easter!), and deviled eggs are always a great addition to every meal, especially big family get togethers. From Easter Egg Hunts to just delicious Game Day Eats, here’s a fun spin on a classic recipe: blue cheese and bacon deviled eggs.
Deviled Eggs with Bacon
There is something so good about a creamy deviled egg topped with crispy salty bacon crumbles. It really is a fantastic flavor combination.
Different ways to make Deviled Eggs
We have a great list of 25+ different ways to make deviled eggs. There are so many different variations, but here are some of our favorites:
-deviled eggs with jalapeños
-deviled eggs with Siracha
-deviled eggs with shrimp
-deviled eggs with pesto
-deviled eggs with avocado
-deviled eggs with bacon
-deviled eggs with cream cheese
-deviled eggs with pickled beets
-deviled eggs with spicy dijon mustard
-deviled eggs with tuna fish
-deviled eggs with hummus
-deviled eggs with buffalo sauce and cooked chicken
How many deviled eggs to make for a party
Depending on how many guests are at your get together or party, plan on about 2-3 deviled eggs per person to be safe. Deviled eggs always seem to go quick at all our family get togethers, so I always make extra.
Can these deviled eggs be made ahead of time?
Yes! The key to making these deviled eggs a day or two in advance is to keep the egg whites and the egg yolk mixture separate. Also keep the crispy cooked bacon separate as well. Assemble the deviled eggs a few hours before your get together and keep them assembled in the fridge to keep cold.
Blue Cheese and Bacon Deviled Eggs
Take classic deviled eggs to the next level with creamy blue cheese and crispy bacon.
- 12 hard boiled eggs
- 1/4 cup Blue Cheese Salad Dressing
- 1/4 cup mayo
- 2 tablespoons mustard
- 1/4 cup crumbled blue cheese
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon salt
- 1/2 cup cooked bacon crisp and crumbled
Hard boil the eggs. In a medium pot with a lid cover the eggs with cold water and bring it to a boil. Once the water starts to boil. Turn the heat off and leave the pot on the heat for 10-12 minutes covered with the lid. Move cooked eggs out of the hot water into ice water to cool the eggs.
Cook the bacon. This can be done a few days in advance and it will keep in the fridge for a few days until you're ready to use.
We love the "never peel an egg again method" which is basically just cutting directly through the shell of the egg with a serrated edge knife to speed things up and avoid needing to peel the eggs. Carefully spoon the egg whites out of the shell to avoid any egg shells going into the bowl, gently brush excess egg shells away.
Place all the cut egg whites on a plate.
In a separate bowl, add all the cooked egg yolks. Add in the blue cheese dressing, mayo, mustard and salt & pepper with the cooked egg yolks. Use a whisk to mix together.
Using a small plastic bag, pipe the mixture into each egg white. Garnish with blue cheese crumbles and crispy bacon crumbles. Serve chilled.
Make ahead: You can make these up to two days in advance, just keep the egg whites and the egg yolks separate until hours before serving.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
My family loved these deviled eggs. I’m tempted to boil more eggs just so I can make them again. Does your family love deviled eggs too?
More finger food recipes we LOVE: