Deviled Eggs with Candied Bacon take the classic favorite to a whole new level with a creamy, rich filling and sweet-savory candied bacon bits. With just a few pantry staples, you can whip up this elevated twist on a Southern staple. Everything’s better with bacon and even more so when it’s sweet and spicy!

A glass platter filled with deviled eggs.

Truly Southern Candied Bacon Deviled Eggs

This Candied Bacon Deviled Eggs recipe is a fun twist on traditional Southern deviled eggs. The addition of pickle relish along with sweet and spicy bacon provide a unique combination to the slightly tart deviled eggs.

Deviled eggs are pretty Southern, you can’t go to any potluck, picnic, or funeral without seeing them. However, adding bacon makes them even more Southern. We like to add bacon to everything from potato salad to mac and cheese.

This recipe might look complicated, but it’s super easy to make. First, you’ll make the candied bacon, which you can do months in advance and freeze it until you’re ready to make the eggs. I love having a batch in the freezer to sprinkle on things. You’ll only need a slice or two for these deviled eggs.

Warm Up Your Winter: Southern Classics!

FREE EMAIL BONUS: Southern staples made simply & cozy

Rather than a silky smooth filling, sweet pickle relish adds not only a touch of sweetness, but also some texture. Top everything off with candied bacon and paprika for a foolproof appetizer that will disappear in seconds. There are never leftovers.

This Recipe Is…

Easy: With a little prep and simple steps, you can whip up this easy appetizer in no time.
Make-ahead friendly: You can prep everything ahead of time and pipe the filling a few hours before serving.
Unique: Guests will love the sweet and savory mix of candied bacon and tangy egg yolk filling.

Ingredients You’ll Need for Southern Deviled Eggs

The ingredients for deviled eggs with bacon.

Filling: You’ll need 6 whole eggs for this recipe, you can easily double the recipe.
Mayonnaise: This is beaten with the egg yolks to create a creamy filling. Any brand will work for this recipe. Hellman’s or Duke’s are perfect choices.
Sweet Pickle relish: This is blended with the mayo and yolks for a sweet and tangy flavor. I think dill pickle relish is too sour for deviled eggs, but if that’s your preference, go for it.
Yellow mustard: You can swap the yellow mustard for Dijon Mustard for a slightly different flavor profile.
Thick-sliced bacon: Use your favorite thick-sliced bacon, thick works better for candied bacon than thin.
Brown sugar: This helps create that candied effect on the bacon and meshes perfectly with the smoky flavor.
Red pepper flakes (optional): These add a slight kick to the bacon, but you can leave them out if you don’t like spicy.

Easy Variations to Customizer This Appetizer

Bacon: If you don’t feel like making the candied bacon, you can simply cook the bacon, chop it up, and sprinkle it on top once the eggs are filled, but candied bacon only takes a few minutes longer in the oven.
Spice it up: If you like a little more heat, you can add cayenne pepper or sriracha to the filling.
Garnish: Instead of paprika, you can sprinkle fresh chives, or chopped parsley on top.

How to Make Bacon Deviled Eggs

Step One: Make the Candied Bacon

Coat the bacon in a sweet and spicy mixture and bake it until it’s crisp. Let it cool completely before using.

Bacon coated with brown sugar on a baking sheet. — Place on a rimmed baking sheet.

Candied bacon on a rimmed baking sheet. — Bake until crispy.

Candied bacon on a cutting board. — Chop into small pieces.

Step Two: Cook the Eggs

Boil or steam the eggs in an instant pot until hard-cooked, then chill them in an ice bath to make peeling a breeze.

Hard boiled eggs cooling in an ice bath. — Chill the cooked eggs in an ice bath.

Step Three: Prep the Filling

Slice the hard-boiled eggs in half, scoop out the yolks into a bowl, and mash them using a fork. Then, add mayonnaise, mustard, and relish and whisk until smooth.

Eggs cut into half on a cutting board. — Slice the eggs in half.

The ingredients for the filling for deviled egggs. — Add the filling ingredients to a bowl.

The filling for deviled eggs in a bowl with a whisk. — Mix to combine.

Step Four: Assemble

Spoon or pipe the yolk mixture into the egg whites, then top them with the bacon crumbles for a sweet and savory twist. Place the deviled eggs on a serving platter and chill until you’re ready to serve.

Pro Tip: If you try to pipe with a star tip, the pickle relish will get stuck so use a round tip if pipping.

four deviled eggs on a platter. — Assemble the deviled eggs.

Make These Bacon Deviled Eggs Like a Pro

Chill: The eggs should chill in the ice bath for at least 5 minutes. This will make them easier to peel.
Pipe: For a prettier presentation, you can pipe the filling into the white halves. If you plan on piping, pop the filling into the fridge for 15 minutes to harden it up.
Mix: For the filling, you can keep it simple and mash with a fork or whisk, or use a food processor, stand mixer, or hand mixer for a creamier result.
Use older eggs: Fresh eggs aren’t the best for making deviled eggs as they’re not as easy to peel. Any eggs from the grocery store will be perfect because they’re at least 30 days old when they’re stocked on the shelves.
Overcook: Do not overcook the eggs, as the yolks will be tough and have a slight greenish color.

Make-Ahead and Storage

This recipe is the perfect make-ahead appetizer! Here’s how to make it ahead of time and store it:

Prep the eggs: Boil or steam the eggs 5-7 days ahead of time and let them chill in the ice bath. Transfer the cooked eggs to an airtight container. Don’t peel and slice them yet.
Make the bacon: Make the candied bacon and store it in an airtight container for 5-7 days.
Peel: Peel the eggs, slice them in half, and make the filling, but don’t pipe it yet. The filling and prepped egg whites will last in the fridge for 1-2 days. When ready to serve, pipe the filling and let the eggs chill for an hour or two before serving so the filling sets.
Store: If you have any left, they’ll last in the fridge for up to 3 days. A fun way to eat them is to make an egg salad sandwich by chopping up the leftover deviled eggs!

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.