I’m not kidding when I say these are The BEST Deviled Eggs ever! In our circle of friends my fabulous Deviled Eggs really are famous. Everyone loves them. Everyone asks for them. Whenever I bring them to some activity requiring food they are the first to go. On occasion I have brought them as meals to people who were moving, sick or having babies and they drool over them.

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And, of course, there are those friends of mine who are of a highly enthusiastic nature and claim they are to “die for.” Well, I hope you won’t die from eating them, but they a fantastic appetizer or side dish especially for barbecues and outdoor entertaining. It is one of those recipes I have probably given out the most to others and, it is one of my most requested recipes. If you try it, I think you’ll see why.

I will be the first to admit that this recipe is not particularly healthy, nor does it have the most beautiful presentation since you won’t be able to swirl the egg filling through a cake decorating dispenser. But if you want taste, these are the richest, most wonderful deviled eggs you will ever eat. Why? Well, my eggs have a secret ingredient………bacon! Oh, my! They are spectacular.

My son, Jordan, used to gobble these down 2 or 3 at a time back when he was in high school or college whenever I made them. Even now that he’s on the “Eat to Live” diet, he still probably wouldn’t pass up one of my deviled eggs if I gave him one. He used to say they were a great bacon and egg breakfast.

Yeah. These take a little work with peeling eggs, cooking bacon, etc., but if you ever want to wow your guests this recipe will do it. Men LOVE these deviled eggs. In fact, I made up 5 dozen for a big shindig yesterday with several hundred people from our church and they were gone pretty quickly. I even had a guy come up to me yesterday when he found out I had made them and said they were fabulous–he ate several of them! I agree. They really are.

I got this recipe from my mom. She used to make them all the time when we were growing up. When we were older and would go home for visits mom made these a lot for us because our whole family loved them. Mom’s basic measurement was 1 lb. of bacon for every dozen eggs.

If you really want these to turn out correctly you will have to use full strength Miracle Whip NOT mayonnaise or weird low calorie diet versions. Mayonnaise does not have the seasonings and zest that Miracle Whip has and will leave the eggs with a flatter, blander taste. Don’t use light miracle whip or it just won’t taste as well.

You need real bacon, too. NOT turkey bacon. If you’re going to bother making these at all, you may as well close your eyes to the ingredients and just gobble them up and forget about the calories! If you don’t have a discerning palate it probably won’t matter, but this recipe is best made according to the directions with the ingredients as listed.

When I initially posted this recipe in October of 2012 I had way too many pictures, and they were not of the highest quality. The post took forever to download, so now I’ve remade these luscious Deviled Eggs and taken a few new pictures to tempt your palate.

When I served these yesterday, for our Memorial Day weekend swim party bash all the guys raved over these eggs. One guy ate six of them! The BEST Deviled Eggs just can’t be beat. Additionally, these eggs are gluten free! I hope you enjoy them.

The BEST Deviled Eggs are truly the BEST deviled eggs you will ever eat!

Don’t these delicious treats look amazing?

My mom’s deviled eggs recipe can’t be beat! It’s a great appetizer to serve anytime, but it’s also great for any kind of barbecue feast you cook up.

I served these deviled eggs for a Memorial Day bash. I also made BBQ Brisket, Southern Baked Beans with Pineapple (Bacon and French-Fried Onions), Bacon Potato Salad and Maple Bacon Stuffed Jalapenos. Everything was awesome.

Here’s what I did.

I used these ingredients for my famous deviled eggs.

TO HARD BOIL THE EGGS:

Hard boil the eggs. I place them in a saucepan with cold water and bring to a boil for about 2 minutes. Turn heat off and allow the eggs to sit in the hot water for about 15 minutes. Then allow the eggs to cool completely.

One of the secrets to getting hard boiled eggs to peel easier is NOT to use fresh eggs! I had purchased these about 3 weeks beforehand with the express purpose of making them for this event. Fresh eggs are a lot more difficult to peel. 

Cool eggs completely before peeling. This may take a few hours. If you can’t wait, drain the hot water and run cold water in the stock pot. Repeat this a couple of times until the water cools sufficiently. The eggs are really hard to peel when they are still warm. I also peel them under slowly running water.

To remove egg shells, crack the rounded part of the shell against your sink with several hard whacks. The purpose is to break the membrane of the egg otherwise they are very difficult to peel. Normally, if the eggs are not fresh, if the eggs are cool, you are peeling them under running water, and you have cracked them hard enough, they peel fairly easily. 

Place peeled eggs in a large plastic bowl. (I’ve had them roll off the plate and onto the floor before). 🙁

Slice eggs in half.

Place egg whites in deviled egg containers.

Place egg yolks in a mixing bowl.

COOKING THE BACON:

Meanwhile, as eggs are boiling or cooling, line a microwave safe plate or dish with a paper towel. Place bacon pieces on plate. Cover bacon with another paper towel to prevent spattering and absorb grease. Microwave, on average, 1 minute per piece of bacon.  (You will probably only be able to fit about 6 or 7 pieces of bacon on each plate. Usually 3 plates and 3 cycles total microwave time will finish cooking all the bacon). 

If you have really thin bacon you will have to cook for a shorter time. Likewise, if you have thick bacon you may need to add a minute or two cooking time. Allow the bacon to cool. Break the bacon up into really small pieces. 

Place egg yolks in a mixing bowl and mash with a pastry blender or  fork. 

This is what the eggs look like after mashing.

Add cooked bacon that’s been broken up into very tiny pieces, mustard, sugar, pepper, parsley and chives. The sugar is a crucial ingredient to amp up the taste. Add the Miracle Whip.

Don’t use ANY substitutes. Real, original recipe Miracle Whip. Everything else diminishes the taste. 

Begin stirring all together. The mixture can’t be dry, but you want to avoid adding so much Miracle Whip that the texture gets goopy. If the mixture becomes too goopy it won’t hold up in the shell very well.

Now the mixture is ready to fill the egg whites. Place a tablespoonful or so of the deviled egg filling into each egg. (I usually end up heaping the filling on top of the eggs.)

With your finger push the filling off the spoon and into the egg. Push down into the egg and heap up slightly. Sprinkle paprika over the tops of the eggs. This ingredient is necessary to provide the kick to the recipe.

The BEST Deviled Eggs are the hit of every party. Guys devour these eggs.

These fabulous bacon-filled Deviled Eggs are great for tailgating parties, holiday weekends, backyard barbecues, and any time you’re grilling out with friends. 

I purchased these cute Tupperware containers back in the early 1980s and they are perfect for carrying Deviled Eggs to parties.

The BEST Deviled Eggs are marvelous for any backyard barbecue or potluck. I served them with BBQ Brisket, Bacon Potato Salad,  Southern Baked Beans with Pineapple and Maple Bacon Stuffed Jalapenos.

Here’s the recipe.

THE BEST DEVILED EGGS

(Recipe given to me by my mom, Helen Mattis, Titusville, FL)

The BEST Deviled Eggs

Teresa Ambra

The BEST Deviled Eggs you will ever eat! The secret ingredient to these eggs is bacon! These delicious eggs need real Miracle Whip to accomplish the proper taste. But I assure you they are absolutely heavenly. We bring them to almost every holiday function, potlucks, picnics and even company dinners. Everyone raves over them. Gluten free.

3.83 from 207 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Appetizer, Salad

Cuisine Southern

Servings 24

Calories 120 kcal

Equipment

• 1 large stock pot with lid (to boil the eggs)
• 1 large skillet to fry the bacon
• 1 large mixing bowl
• 1 deviled egg tray (easier to use than a regular plate)
• 1 potato masher to mash the hardened egg yolks
• 1 wooden spoon
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 dozen eggs
• 1 lb. bacon cooked in microwave until crisp fried
• 1 tsp. prepared mustard any kind
• 1 tsp. dried parsley
• 2/3 tsp. granulated sugar (see note below)
• 1/3 tsp. ground black pepper
• 1 cup Miracle Whip (see note below) no substitutes
• 1 tsp. dried chives
• 1 tsp.. paprika or more, for garnish

Instructions

 

• Place eggs in saucepan and fill with cold water.
• Bring to a boil and boil about 2-3 minutes; turn off heat but keep eggs in water for at least 15 minutes.
• Allow eggs to cool completely.
• Remove peels.
• Slice eggs in halves lengthwise and put cooked egg yolks in bowl.
• Mash the yolks really well with a fork or potato masher.
• Break cooked bacon up into very tiny pieces.
• Add parsley, granulated sugar, pepper, chives and mustard.
• Add Miracle Whip – start with 1 cup and add until mixture is no longer lumpy, but not runny! I can’t give you an exact amount, I just add until it gets to be the texture it’s supposed to be.
• Place eggs in egg trays or whatever container you are going to use to serve them.
• Fill eggs with deviled egg mixture.
• Sprinkle the tops generously with paprika.
• Refrigerate several hours before serving.

Notes

NOTE: You cannot substitute light versions of Miracle Whip or mayonnaise in this recipe. They completely diminish the flavor.

 

NOTE: Don’t leave out the paprika or sugar or you won’t achieve the right kick for this recipe.

 

NOTE: The eggs need to cool before peeling. If you are under a time crunch then run cold water over them until you bring the temperature down sufficiently enough so that they peel easily.

 

NOTE: I start with about 1 cup of Miracle Whip and add up to an additional 1/2 cup if necessary.

 

NOTE: The amount of sugar fluctuates between 2/3 of a teaspoon to three teaspoons depending on the bacon you use (and how salty it is). Start with about 2/3 of a teaspoon and add more sugar, up to two teaspoons more, only to achieve desired taste. If you try to substitute regular mayonnaise, the recipe will usually require a little more sugar.

 

NOTE: I prefer cooking the bacon in a microwave rather than in a skillet. But you can cook it in the microwave or even bake in the oven until crisp fried if you desire.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 120kcalCarbohydrates: 2gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 95mgSodium: 242mgPotassium: 76mgFiber: 0.2gSugar: 1gVitamin A: 160IUVitamin C: 0.4mgCalcium: 15mgIron: 1mg

Keyword bacon, deviled eggs, salad, side dish

Tried this recipe?Let us know how it was!

My son always referred to these as a great Bacon and Egg Breakfast!

Each mouthful of The BEST Deviled Eggs is a culinary delight! 

They are a bit of work to put together, but once you taste them, I believe you will agree with me that they are fantastic!

I guarantee if you take The BEST Deviled Eggs to any picnic or potluck they will be devoured in no time!

You may also enjoy these delicious recipes!

Egg Salad Sandwiches

Veggie and Potato Breakfast Burritos

Veggie Breakfast Burritos

The BEST Deviled Eggs

Teresa Ambra

The BEST Deviled Eggs you will ever eat! The secret ingredient to these eggs is bacon! These delicious eggs need real Miracle Whip to accomplish the proper taste. But I assure you they are absolutely heavenly. We bring them to almost every holiday function, potlucks, picnics and even company dinners. Everyone raves over them. Gluten free.

3.83 from 207 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Appetizer, Salad

Cuisine Southern

Servings 24

Calories 120 kcal

Equipment

• 1 large stock pot with lid (to boil the eggs)
• 1 large skillet to fry the bacon
• 1 large mixing bowl
• 1 deviled egg tray (easier to use than a regular plate)
• 1 potato masher to mash the hardened egg yolks
• 1 wooden spoon
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 dozen eggs
• 1 lb. bacon cooked in microwave until crisp fried
• 1 tsp. prepared mustard any kind
• 1 tsp. dried parsley
• 2/3 tsp. granulated sugar (see note below)
• 1/3 tsp. ground black pepper
• 1 cup Miracle Whip (see note below) no substitutes
• 1 tsp. dried chives
• 1 tsp.. paprika or more, for garnish

Instructions

 

• Place eggs in saucepan and fill with cold water.
• Bring to a boil and boil about 2-3 minutes; turn off heat but keep eggs in water for at least 15 minutes.
• Allow eggs to cool completely.
• Remove peels.
• Slice eggs in halves lengthwise and put cooked egg yolks in bowl.
• Mash the yolks really well with a fork or potato masher.
• Break cooked bacon up into very tiny pieces.
• Add parsley, granulated sugar, pepper, chives and mustard.
• Add Miracle Whip – start with 1 cup and add until mixture is no longer lumpy, but not runny! I can’t give you an exact amount, I just add until it gets to be the texture it’s supposed to be.
• Place eggs in egg trays or whatever container you are going to use to serve them.
• Fill eggs with deviled egg mixture.
• Sprinkle the tops generously with paprika.
• Refrigerate several hours before serving.

Notes

NOTE: You cannot substitute light versions of Miracle Whip or mayonnaise in this recipe. They completely diminish the flavor.

 

NOTE: Don’t leave out the paprika or sugar or you won’t achieve the right kick for this recipe.

 

NOTE: The eggs need to cool before peeling. If you are under a time crunch then run cold water over them until you bring the temperature down sufficiently enough so that they peel easily.

 

NOTE: I start with about 1 cup of Miracle Whip and add up to an additional 1/2 cup if necessary.

 

NOTE: The amount of sugar fluctuates between 2/3 of a teaspoon to three teaspoons depending on the bacon you use (and how salty it is). Start with about 2/3 of a teaspoon and add more sugar, up to two teaspoons more, only to achieve desired taste. If you try to substitute regular mayonnaise, the recipe will usually require a little more sugar.

 

NOTE: I prefer cooking the bacon in a microwave rather than in a skillet. But you can cook it in the microwave or even bake in the oven until crisp fried if you desire.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 120kcalCarbohydrates: 2gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 95mgSodium: 242mgPotassium: 76mgFiber: 0.2gSugar: 1gVitamin A: 160IUVitamin C: 0.4mgCalcium: 15mgIron: 1mg

Keyword bacon, deviled eggs, salad, side dish

Tried this recipe?Let us know how it was!