Bacon Deviled Eggs - Kraft Recipes Top
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Bacon Deviled Eggs

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  • Take large pot and fill a little over half with water. Bring it to a boil and add eggs. Boil the eggs for 15-20 minutes. Meanwhile get a lg. skillet and cook the bacon. Place bacon on a plate covered with a couple of paper towels to soak up oil. Once eggs are done, place pot with eggs in sink and run cold water over them few a few minutes. Take bacon and crumble it into small pieces. Take eggs and peel them then cut them in half. Be carefully not to tear the white.
  • Then in a med. bowl scoop the yolk out of the egg saving the whites for later. Now take the mayo and mustard and put that in the bowl and then with the bacon, put as much as like but save at least a good handful. I normally only put half of the bacon in the bowl and that is a good bit, save the rest for later. Stir the egg mixture together. Sprinkle lightly with pepper and salt.
  • Now take a teaspoon and scoop the mixture back into the egg white then take remaining bacon and sprinkle on top of eggs, then sprinkle paprika on top of that and serve.

Special Equipment Needed


Your can make these eggs, except paprika, at least 24 hours ahead of time just cover and refrigerate until ready to serve. When ready place on table and sprinkle paprika.

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