Southern deviled eggs with bacon are a timeless combo—bacon and eggs—and these deviled eggs deliver every time. They are savory, moist, and have a pleasant tang and gentle heat from the sour cream and paprika.
This is one of the best deviled egg recipes you can make: creamy, hand-held appetizers with salty bacon and a silky yolk filling. Serve them for brunch, as an appetizer at a gathering, a potluck, or a grill-out—guests and family will love them. You may want to double the batch, because they disappear fast.
Paprika adds a warm color and a hint of spice to the filling, while crumbled bacon and fresh chives provide texture and a bright finishing touch.
Ingredients for Deviled Eggs
For these Southern deviled eggs with bacon you’ll need: large eggs, sour cream, mayonnaise, paprika, dry mustard, salt and pepper, chives, and cooked crumbled bacon for topping. Only the yolks are used for the filling, while the whites act as the vessel.
Choose ingredients that make the yolk mixture creamy and flavorful—smooth texture and balanced seasoning are key to great deviled eggs.
Boiling the Eggs
Boiling eggs is simple but peeling can be frustrating. This method helps reduce that frustration and yields eggs that are easier to peel.
- Place eggs in a pot and cover with cold water. Add a pinch of salt.
- Bring the water to a gentle boil over high heat. As soon as it starts to boil, remove the pot from heat and cover it.
- Let the eggs sit covered for 20 minutes.
- Drain the hot water and rinse the eggs under very cold water until they cool. Let them sit in the cold water for 5–10 minutes.
- When cooling is complete, gently roll each egg on the counter to crack the shell before peeling.
Allowing eggs to cool longer, or refrigerating them while still in the shell, often improves peeling by letting the membrane separate from the white.
More Tips for Peeling the Eggs
The trick is getting the membrane to separate from the egg white so the shell comes off cleanly. Patience with cooling and a gentle rolling/cracking motion will usually give you long shell pieces and minimal white damage.
How to Make Deviled Eggs
The most delicate part of the process is peeling the eggs intact. After that, preparation is straightforward: mash, mix, and fill.
- Carefully slice each peeled hard-boiled egg lengthwise with a sharp knife. A steady hand ensures neat halves.
- Gently remove the yolks and place them in a medium bowl. Arrange the empty white halves on a platter.
- Mash the yolks with a fork until nearly smooth.
- Add sour cream, mayonnaise, paprika, dry mustard, salt, and pepper. Mix until the filling is smooth and well blended. Adjust seasoning to taste.
- Use a small spoon to fill each egg white half with the yolk mixture.
- Top each filled egg with crumbled bacon and chopped chives for flavor and presentation.
Serve the deviled eggs immediately or refrigerate. They keep well for several days, so you can prepare them ahead of time.
More Appetizers to Love
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Bacon Cheese Ball Recipe with Nuts
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Cream Cheese Sausage Balls (quick & easy)
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Zucchini and Corn Fritters (2 ways!)
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Sausage Stuffed Mushrooms
📋 Recipe
Best Southern Deviled Eggs With Bacon Recipe
Bacon and eggs—a classic combination. These deviled eggs are savory, moist, and slightly tangy with sour cream and paprika.
Ingredients
- 6 large eggs, boiled and peeled
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon paprika
- 1/4 teaspoon dry mustard
- 2 slices bacon, cooked and crumbled (for topping)
- Chives, to top
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice each egg lengthwise with a sharp knife and gently remove the yolks into a bowl. Arrange the egg white halves on a plate.
- Mash the yolks with a fork until almost smooth.
- Add sour cream, mayonnaise, paprika, dry mustard, salt, and pepper. Mix until smooth and well incorporated.
- Spoon the filling into each egg white half. Top with crumbled bacon and chopped chives.
- Serve right away or refrigerate. They keep several days in the refrigerator, so you can prepare them ahead.
Nutrition
Calories: 194 kcal | Carbohydrates: 1 g | Protein: 8 g | Fat: 17 g | Saturated Fat: 5 g | Cholesterol: 225 mg | Sodium: 295 mg | Potassium: 106 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 448 IU | Calcium: 42 mg | Iron: 1 mg