The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

The BEST Deviled Eggs

October 15, 2012Teresa

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.

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 | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

Don’t these delicious treats look amazing?

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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.

The Best Deviled Eggs | Can't Stay Out of the Kitchen | Best #deviledeggs ever! These #eggs have #bacon & are so mouthwatering you won't want to stop eating them! They are the hit at every party. #glutefree

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.

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

I used these ingredients for my famous deviled eggs.

TO HARD BOIL THE EGGS:

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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.

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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. 

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

Slice eggs in half.

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

Place egg whites in deviled egg containers.

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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. 

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

This is what the eggs look like after mashing.

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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. 

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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.)

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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 | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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 | Can't Stay Out of the Kitchen | Best #deviledeggs ever! These #eggs have #bacon & are so mouthwatering you won't want to stop eating them! They are the hit at every party. #glutefree

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)

Print Recipe
The BEST Deviled Eggs BigOven - Save recipe or add to grocery list Yum
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. Gluten free.
The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree
Course Salad
Cuisine Southern
Keyword bacon, deviled eggs
Prep Time 25 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Salad
Cuisine Southern
Keyword bacon, deviled eggs
Prep Time 25 minutes
Cook Time 15 minutes
Servings
Ingredients
The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree
Instructions
  1. 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.
  2. Allow eggs to cool completely.
  3. Remove peels.
  4. Slice eggs in halves lengthwise and put cooked egg yolks in bowl.
  5. Mash the yolks really well with a fork or potato masher.
  6. Break cooked bacon up into very tiny pieces.
  7. Add parsley, sugar, pepper chives and mustard.
  8. 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.
  9. Place eggs in egg trays or whatever container you are going to use to serve them.
  10. Fill eggs with deviled egg mixture.
  11. Sprinkle the tops generously with paprika.
  12. Refrigerate several hours before serving.
Recipe 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

 

[b]Teresa’s Famous Deviled Eggs[/b]
 
Recipe Type: Appetizer/Salad
Cuisine: Southern
Author: Teresa Ambra adapted from my mom, Helen Mattis, Titusville, FL
Prep time:
Cook time:
Total time:
Serves: 24
The BEST deviled eggs you will ever eat! The secret ingredient to these eggs is bacon! These delicious eggs need real [url href=”http://miraclewhip.com/” target=”_blank” title=”miracle whip”]Miracle Whip[/url] to accomplish the proper taste. Teresa’s Famous Deviled Eggs are gluten free.
Ingredients
  • 1 dozen eggs
  • 1 lb. bacon, cooked in microwave until crisp fried (this is much better cooked in microwave then in a skillet)
  • 1 tsp. prepared mustard (any kind)
  • 1 tsp. parsley
  • 1 tbsp. sugar
  • 1/3 tsp. pepper
  • 1/2 to 1 cup [url href=”http://miraclewhip.com/” target=”_blank” title=”miracle whip”]Miracle Whip[/url] (no substitutes) (see note below)
  • 1 tsp. chives
  • paprika, for garnish
Instructions
  1. Hard boil the eggs for 15 minutes.
  2. Let sit until cool.
  3. Remove peels.
  4. Slice eggs in halves lengthwise and put cooked egg yolks in bowl.
  5. Mash the yolks really well with a fork or potato masher.
  6. Break cooked bacon up into very tiny pieces.
  7. Add parsley, sugar, pepper chives and mustard.
  8. Add Miracle Whip – start with ½ to 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.
  9. Place eggs in egg trays or whatever container you are going to use to serve them.
  10. Fill eggs with deviled egg mixture.
  11. Sprinkle the tops generously with paprika.
  12. Refrigerate several hours before serving.
 
Notes
You cannot substitute light versions of Miracle Whip or mayonnaise in this recipe. They completely diminish the flavor.[br] [br]Don’t leave out the paprika or sugar or you won’t achieve the right kick for this recipe.[br][br]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.
The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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!

The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree

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

Egg Salad Sandwiches | Can't Stay Out of the Kitchen | this is our favorite #EggSalad #recipe. Anytime we have a lot of #eggs on hand, these #sandwiches are on the menu! We love this easy & delicious recipe. #EggSaladSandwiches #FavoriteEggSaladSandwiches #BestEggSaladSandwiches

Veggie and Potato Breakfast Burritos

Veggie and Potato Breakfast Burritos - IMG_2986.jpg

Veggie Breakfast Burritos

Veggie Breakfast Burritos | Can't Stay Out of the Kitchen | these delicious #burritos are terrific for on-the-go breakfasts. They can be refrigerated or frozen and microwaved just before you're heading out the door! This #healthy #breakfast option is wonderful for company or #MeatlessMondays too. #tomatoes #bellpeppers #mushrooms #tortillas #CheddarCheese #eggs #holiday #HolidayBreakfast #VeggieBreakfastBurritos #BreakfastBurritos #HealthyBreakfastBurritos
Print Recipe
The BEST Deviled Eggs BigOven - Save recipe or add to grocery list Yum
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. Gluten free.
The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree
Course Salad
Cuisine Southern
Keyword bacon, deviled eggs
Prep Time 25 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Salad
Cuisine Southern
Keyword bacon, deviled eggs
Prep Time 25 minutes
Cook Time 15 minutes
Servings
Ingredients
The BEST Deviled Eggs | Can't Stay Out of the Kitchen | my Mom's fabulous recipe. These have a secret ingredient: #bacon! Perfect for the #FourthofJuly & other #holiday fun. #eggs #glutenfree
Instructions
  1. 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.
  2. Allow eggs to cool completely.
  3. Remove peels.
  4. Slice eggs in halves lengthwise and put cooked egg yolks in bowl.
  5. Mash the yolks really well with a fork or potato masher.
  6. Break cooked bacon up into very tiny pieces.
  7. Add parsley, sugar, pepper chives and mustard.
  8. 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.
  9. Place eggs in egg trays or whatever container you are going to use to serve them.
  10. Fill eggs with deviled egg mixture.
  11. Sprinkle the tops generously with paprika.
  12. Refrigerate several hours before serving.
Recipe 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

47 Comments

  • Angie

    July 3, 2019 at 11:04 am

    Have you tried making these the night before serving? Does it hold up ok?

    1. Teresa

      July 3, 2019 at 2:09 pm

      Yes, Angie, I always make them a day or two before serving. They hold up wonderfully.

  • LILL

    October 18, 2018 at 6:28 pm

    I make mine somewhat similar. For a real kick, add cayenne pepper. It’s the Devil” in your eggs.

    1. Teresa

      October 19, 2018 at 3:44 pm

      Sounds great, Lill. I bet it really is awesome. Thanks for sharing.

  • Lola

    September 18, 2018 at 2:52 am

    Would it ruin the recipe if I prefer to use fresh chives instead of dry chives??

    1. Teresa

      September 18, 2018 at 12:42 pm

      Hi, Lola. No it would not ruin the recipe, but because fresh chives have a much sharper flavor, you may want to dial it back a bit so that they don’t overpower the eggs. Start with about half the amount of dried chives and then add according to taste. Enjoy.

  • Crissy

    July 24, 2018 at 7:51 am

    Why would I cook the bacon in the microwave and then in the skillet?

    1. Teresa

      July 24, 2018 at 12:27 pm

      Hi Crissy. I realized the directions were unclear so I changed them so they are reflected in the note. I personally prefer microwaving the bacon, but you can fry the bacon in a skillet or even bake it in the oven if you prefer your bacon cooked that way. Thanks for bringing this to my attention. Enjoy.

  • Stephanie, One Caring Mom

    July 23, 2018 at 7:52 pm

    I love Miracle Whip! I haven’t made deviled eggs with it though so I must try these! These look amazing and I can’t wait to try them.

    1. Teresa

      July 23, 2018 at 8:25 pm

      Hi, Stephanie. They really are the best. 🙂 Everyone begs me to make these eggs for any party or potluck.

  • Dominique DuMonaco

    May 13, 2018 at 3:18 pm

    I cannot abide anything very sweet with protein, so I made this with absolutely no sugar and a little less Miracle Whip, and substituted them with smashed up avacado (which has a slight natural sweetness, but not as cloying as plain old table sugar). The result was amazing and my guests devoured them!

    1. Teresa

      May 14, 2018 at 6:24 am

      Hi Dominique. So glad you enjoyed the recipe. I bet the avocados made them terrific!

  • Maryann

    March 31, 2018 at 6:05 pm

    I do not like Miracle Whip at all. Don’t like the taste, texture, tongue feel. I will try these deviled eggs with Best Food Mayonnaise (Hellman’s) and add a little bit more sugar. Hope they turn out as great as you mention. Stay tuned.

    1. Teresa

      March 31, 2018 at 6:24 pm

      Hi, Maryann. Try adding the sugar to taste. You may find that the lower level works for you (about a teaspoon) without adding any more. Then just add a little to taste. The thing with the Miracle Whip is it has additional spices and seasonings that regular mayonnaise doesn’t have. It just gives the eggs a little more pizazz then regular mayo.

  • Carol

    March 8, 2018 at 10:21 pm

    Will try your recipe and love the tips. Have eaten Miracle Whip since a child. However, the company did change the recipe and used a different oil. Which no longer tastes like the original. I did see an advertisement from the company that they were going back to original recipe. Have not been able to find original yet.

    1. Teresa

      March 9, 2018 at 12:05 pm

      Wow, Carol, I sure hope they go back to the original recipe and leave out all the high fructose corn syrup and other bad oils. I used to love eating Miracle Whip as a child but no longer buy it for regular use except in rare cases. I hope you enjoy our eggs. They really are delicious.

  • Betsy

    February 11, 2018 at 12:02 pm

    If you don’t have one of those deviled egg holders, even if you do, here’s what I do to keep those 1/2 eggs from rolling all over. On the bottom of the 1/2 egg, I cut off a slice of the egg bottom. If the white is thin and makes a hole, don’t worry, it’s all good. Just take that slice and place it into the egg 1/2 and fill as usual. If there is a hole, it will be covered up by the slice and the filling won’t fall out. If no hole, just put it in there any way and fill the egg. Don’t cut the bottoms off of a bunch of eggs at once, you need the slice from the egg that you’re working on so it fits well. This will make the bottom flat and keep the egg from rolling around. Also, if you chill the eggs in ice water for about 5 minutes, the shell will come off easily.

    1. Teresa

      February 11, 2018 at 2:17 pm

      Thanks for the tips, Betsy.

  • Robin

    February 10, 2018 at 5:21 am

    These deviled eggs are good but too sweet. When I make them again (and I will, make them again), I will leave out the sugar and add some salt and onion.

    1. Teresa

      February 10, 2018 at 2:08 pm

      Hi, Robin. I know it’s hard to get the exact ratio of sugar. A lot depends on the type of bacon used and how much sodium it has.

  • Cooper

    February 9, 2018 at 2:41 pm

    Yummme

    1. Teresa

      February 10, 2018 at 2:09 pm

      Thanks.

  • Beverly

    February 7, 2018 at 8:19 pm

    Never use eggs 4 weeks old eggs. And the yolks shoul not have a green lining. Buy fresh eggs. Boil for 10 minutes. Remove them and place them in iced water immediately. They will then peel very easily no sticking to the shell…..ever. Plus they should not have an odor to them as well. Other than that great recipe for deviled eggs….enjoy!

    1. Teresa

      February 8, 2018 at 6:11 pm

      Hi Beverly, Thanks for the tips. I’m just going by what my mom used to tell me. Thanks for stopping by.

    2. Judi

      February 9, 2018 at 4:17 pm

      I have struggled for years with peeling eggs and now get fresh eggs from a neighbor that peel easily when iced down . Who knew 🙂

      1. Teresa

        February 10, 2018 at 2:10 pm

        It is a great tip, Judi.

  • Penny

    February 7, 2018 at 9:25 am

    When I hard cook eggs , l place them in a pot, covered by about 1/2 inch of cold water, and bring to a boil. Boil for exactly 3 minutes, then remove from heat, cover the pot and let the eggs sit for exactly 10 minutes. Then drain the hot water, and put hot eggs in a bowl in the fridge to cool completely. The coldness from the fridge makes the hot eggs sweat, making the shells slip off easily when peeling. This method also produces a hard cooked egg without that ugly grey/green ring around the yolk, just a lovely, bright yellow.

    1. Teresa

      February 7, 2018 at 2:34 pm

      Hi, Penny. That’s a terrific tip. I’ll have to do it the next time I make these eggs.Thanks for sharing.

    2. Chef Jose

      February 11, 2018 at 10:54 am

      Smart ! Don’t cook eggs too long or that will create that green ring, and I just let them sit in ice water for 15 minutes, and that will work also, that green ring is not at all appealing, a nice bright yellow yolk will make the deviled eggs look much more appetizing. Who wants a green tinted egg !

      1. Teresa

        February 11, 2018 at 2:16 pm

        Thanks for the tips!

  • Candace Gapinski

    November 21, 2017 at 10:23 am

    Why do you cook the bacon in the microwave? The idea of that kind of freaks me out hahah!

    1. Teresa

      November 21, 2017 at 12:25 pm

      Hi, Candace. I cook it in the microwave because it squeezes every last bit of fat out of the bacon and there’s no fatty pieces of bacon when you make up the eggs. You can also cook the bacon in a skillet or in the oven if you prefer. Enjoy.

  • Carla

    October 21, 2017 at 4:34 pm

    Could I not mix the bacon in and sprinkle it on top for a crunchier texture?

    1. Teresa

      October 21, 2017 at 7:32 pm

      Hi Carla. It’s soooo good with the bacon mixed in, but why not do both? Add a couple of extra pieces that are sprinkled on top. Yummmmmm.

  • Rebekah Green

    April 16, 2017 at 3:48 pm

    These are sooooooo good! Just my kind of deviled egg! Full of flavor and texture! Me and my husband love them! I just made them and will be taking them to the family Easter dinner tonight. Thank you for a wonderful recipe!

    1. Teresa

      April 17, 2017 at 1:36 pm

      You’re welcome, Rebekah. My mom used to make these eggs for us all the time. We love them too! 🙂

  • Jilian

    September 18, 2015 at 11:38 pm

    these eggs are fantastic! I now make them at all the functions my family goes to! I have taken a few short cuts though. (I just had a baby and have a toddler and preschooler so I get the easy pass! ha!) I use already cooked, peeled and chilled hard boiled eggs. I bake the bacon in the oven. I also use fresh parsley and chives since they are in my garden. I used a stand mixer to mix. I have used the processor once and with the fresh herbs its a ugly mess, and doesn’t taste the same. I love that chunky texture, the processor made it way too smooth. Thank you again for this fabulous recipe!

    1. Teresa

      September 20, 2015 at 7:32 pm

      Hi, Jillian, thank you for letting me know how much you enjoyed these eggs. I have used parsley and chives in them before, too, and liked them that way. I love these eggs with the bacon. They’re great as leftovers for breakfast the next day. 🙂

  • Heidy

    September 4, 2015 at 7:43 am

    The recipe doesn’t say how much miracle whip…:(

    1. Teresa

      September 4, 2015 at 9:13 am

      Hey, Heidy, you actually had to look down in the directions to see that I start with 1/2 to 1 cup. It’s never an exact amount, if the eggs are bigger I use more, or less, just depending on the texture. I try to make it somewhat smooth and creamy without being soupy. I’ve changed the recipe card to reflect this. Thanks for bringing it to my attention.

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    […] outside. We especially love to serve this dish with Barbecue Brisket, Creamy Potato Salad and my Famous Deviled Eggs. Talk about a terrific meal. This is […]

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  • Mark Kennedy

    October 25, 2012 at 5:40 pm

    I made these for the Coffe House at Church. BIG HIT! They did not last long.

    1. Teresa

      October 25, 2012 at 7:45 pm

      They really are fabulous! I can’t remember every hearing anyone saying they didn’t like these delicious eggs!

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    October 25, 2012 at 10:56 am

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  • flyfishbrat

    October 16, 2012 at 8:21 pm

    I just love all of your photos. Very detailed step by step. I’m sending your recipe to my niece so she can see exactly how to make deviled eggs. Thanks for sharing.

    1. Teresa

      October 16, 2012 at 10:03 pm

      I hope she enjoys it!

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