Not Your Grandma’s Deviled Eggs! Bold, creamy, and downright irresistible, this recipe for deviled eggs is packed with crispy bacon, sharp cheddar, and green onions. Easy to make and even easier to devour. It’s perfect for holidays, BBQs, and family gatherings!

Love deviled eggs? Try our smoked salmon deviled eggs, too. 

deviled eggs on a white platter. this recipe

This is the Deviled Eggs Recipe You Need!

If you don’t think you like deviled eggs, this recipe will make you think again! It takes the classic dish and turns it up a notch with additions like smoked bacon, cheese, and green onions. Far from bland or boring, it’s a hit at every gathering. 

Confession: I’m not the biggest fan of traditional deviled eggs, but somehow, they’re requested at every holiday. Over the years, I’ve perfected my version, and now it’s a go-to recipe in my house. The combination of smoky, savory, and tangy flavors makes every bite insanely good.

And the best part? It’s so simple to make! Just boil the eggs, whip up the filling, and stuff. Easy, delicious, and guaranteed to disappear in no time!

Perfect Deviled Eggs Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients on a white board for making deviled eggs.
  • Eggs: You’ll need a dozen large eggs for this recipe. 
  • Mayonnaise: This forms the base of the filling. Use full-fat, good-quality mayonnaise for a richer taste. 
  • Dijon mustard: Adds tangy flavor. 
  • Cayenne pepper: Complements the richness of the mayo and adds a subtle heat.
  • Apple Cider Vinegar: Contributes to the tangy taste. White vinegar will also work. 
  • Sharp cheddar cheese: Buy a block of cheese and grate it yourself for the best taste! 
  • Bacon: You’ll need 3 strips of regular, not thick-cut bacon. 
  • Green onions: Add a fresh, crisp bite.

How to Make Deviled Eggs

The recipe card below has all the details you need. 

eggs boiling in a pot.

Step 1: Cook eggs for 5 minutes on the stovetop over medium heat. Turn off the heat and let the eggs sit in hot water for 5 minutes.

hard boiled eggs going into an ice bath.

Step 2: Transfer the hard-boiled eggs to an ice bath to cool completely.

peeled and halved hard boiled eggs on a cutting board.

Step 3: Peel the eggs, slice them in half, and transfer the egg yolks to a bowl.

deviled eggs filling in a glass bowl.

Step 4: Mash the yolks with a fork and add the mayonnaise, Dijon mustard, vinegar, cayenne, and cheddar. Mix until smooth.

bacon, cheese, and green onions going into a deviled eggs filling.

Step 5: Stir in bacon and green onions.

eggs white being piped with a filling.

Step 6: Spoon or pipe the filling back into the egg whites. 

Best Deviled Eggs Recipe Tips

  • Use Older Eggs: Very fresh eggs can be difficult to peel. Use eggs closer to the expiration date on the carton or eggs that are about 7-10 days old.
  • Avoid Overcooking: Remove the eggs from the pot as soon as they’re cooked. It only takes about 10 minutes! If you overcook, the yolks will become grainy and will be grayish-green in color, which isn’t very appetizing. 
  • Don’t Skip the Ice Bath: Transfer the hard boiled eggs to the ice bath as soon as they’re done cooking. This stops the cooking process immediately and makes them a lot easier to peel. 
  • Use a Piping Bag: For a clean-looking presentation, use a piping bag (or a plastic sandwich bag with the tip cut off) to pipe the filling into the egg whites. It creates a smooth, elegant presentation.

Best Deviled Egg Recipe Variations

  • Pickle Juice: Add a few teaspoons of pickle juice to the filling for a tangier taste. 
  • Spice: Include a splash of hot sauce or jalapeños to amp up the heat. 
  • Avocado: Mash avocado into the filling. 
  • Cheese: Swap the cheddar with pepper jack or goat cheese. 
  • Herbs: Add fresh dill, basil, or chives to the filling. 

What to Serve with this Recipe for Deviled Eggs

This deviled eggs recipe is the perfect appetizer for holidays alongside ham, bone-in turkey breast, or roasted half chicken.  

Or, add them to a snack platter with more options like layered hummus dip, baked buffalo chicken tenders, a fig and caramelized onion flatbread, or crab bites. 

close up of deviled eggs on a platter.

Perfect Deviled Eggs: Make Ahead and Storage

  • Make Ahead: You can prepare the egg whites and filling mixture up to 2 days in advance. Refrigerate them in separate airtight containers until you’re ready to assemble and serve. 
  • Storage: It’s best to serve deviled eggs on the same day as they are assembled. You can also refrigerate leftovers for up to 1-2 days, but they won’t look as pretty.

FAQs for this Deviled Eggs Recipe

Can you make deviled eggs ahead of time?

As mentioned, this recipe is best served right away once assembled. However, the filling and egg whites can be prepared up to 2 days ahead of time and refrigerated separately until ready to assemble.

Why are they called deviled eggs?

In the culinary world, the term, “deviled,” refers to spicy food or highly seasoned dishes. It is believed that the term has a correlation between spiciness and the hot temperatures believed to be experienced in hell. Preferring to avoid negative connotations, some people refer to this recipe as stuffed eggs, salad eggs, or even dressed eggs. They all mean the same thing! 

Can you freeze deviled eggs?

No, the egg whites will break down, and the filling will become watery once thawed. 

How to transport deviled eggs?

If possible, keep the egg whites and filling in separate containers, and assemble your eggs once you get to your location. Or, arrange the eggs in a single layer in a container with a lid, and carry them carefully. You can also use a dedicated deviled egg carrier, an egg carton, or a muffin tin to keep the eggs safe! 

What’s the trick to peeling deviled eggs?

Make sure to cool the eggs in an ice batch completely. Then, gently tap them on the counter, roll them between your hands, and peel away the shell. It should slide right off. 

More Appetizer Recipes

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deviled eggs on a white platter.

Recipe for Deviled Eggs

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  • Author: Katya
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Appetizer
  • Cuisine: American
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Description

This is our go-to deviled eggs recipe with cheddar cheese, bacon, and green onions. I make this for just about every family gathering, and it disappears fast!  

Ingredients

Scale
  • 12 large eggs, preferably 7-10 days old
  • ½ cup good-quality mayonnaise
  • 2 teaspoon Dijon mustard
  • 1 Tbsp. apple cider or white vinegar
  • ¼ tsp. cayenne pepper
  • ¼ cup grated sharp cheddar cheese
  • 3 strips regular (not thick cut) bacon, cooked and crumbled, plus extra for garnish
  • 2 green onions, finely chopped, plus extra for garnish
  • Kosher salt and freshly ground black pepper, to taste
  • Smoked paprika, for garnish, optional

Instructions

  1. Place the eggs in a saucepan and cover them with cold water. Cover with a lid and bring to a boil over medium-high heat. Once boiling, reduce the heat and let the eggs simmer, partially covered, for 5 minutes. After 5 minutes, turn off the heat but leave the saucepan on the burner. Fully cover the pan and let the eggs sit in hot water for another 5 minutes. 
  2. Immediately, transfer the eggs to an ice bath to cool. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolks, place them in a bowl, and mash with a fork.
  3. Add the mayonnaise, Dijon mustard, vinegar, cayenne, and grated cheddar cheese. Mix until smooth and creamy.
  4. Stir in the crumbled bacon and green onions. Taste and season with salt and pepper as needed.
  5. Spoon or pipe the filling back into the egg whites. Sprinkle the filled eggs with a pinch of smoked paprika for a bit of color and extra flavor. Serve immediately or refrigerate until ready to serve.

Notes

  • Eggs: For eggs to peel more easily, use older eggs, ideally 7-10 days old. 
  • Make Ahead: You can prepare the egg whites and filling mixture up to 2 days in advance. Refrigerate them in separate airtight containers until you’re ready to assemble and serve.
  • Storage: It’s best to serve deviled eggs on the same day as they are assembled. You can also refrigerate leftovers for up to 1-2 days, but they won’t look as pretty.
  • Suggested Portion: As a general rule, 1-2 halves per person is a good serving size, depending on whether the deviled eggs are an appetizer or side dish. If you’re serving at a party, potluck, or BBQ, I recommend making extra, as deviled eggs tend to disappear quickly!

Nutrition

  • Serving Size: 2 halves
  • Calories: 162
  • Sugar: 0.6 g
  • Sodium: 218.2 mg
  • Fat: 13.6 g
  • Carbohydrates: 1.2 g
  • Protein: 8 g
  • Cholesterol: 195.4 mg