Bacon Blue Cheese Deviled Eggs

You know those days when you come home from work, and you just…can’t….do…dinner?  But you don’t want to have take-out, and on top of all that, you really, REALLY don’t want to set the table?  Those are the days that I break out the bacon blue cheese deviled eggs.  They are easy.  They are fast.  They don’t require silverware.  They DO require bacon.  And you can eat them on the sofa.  Yep, deviled eggs are your friends, and when you toss in some bacon and some blue cheese, they are your best friends…at least on a tired Thursday night.

That was my plan the night I made these scrumptious little guys.  It had been an endless Thursday, and whatever was on the dinner menu…well, it wasn’t going to be.  Whenever I get that feeling, I turn to eggs, and since I had a nice chunk of blue cheese in the fridge (and you KNOW I had bacon), I decided to calm the day down by making these deviled eggs.  Deviled eggs are pretty much as easy as it gets…you boil them up and give them a reasonable period of time to cool down (during which you can have a nice soothing glass of wine and entertain your Southern husband with the trials and tribulations of the day).  Now peel them, cut them in half and pop the yolks out by pressing oh so gently on the bottom of the un-cut side.  Mash up the yolks with the mayo, a little mustard, some bacon and crumbled blue cheese, and then spoon the yolk mixture back into the whites.  If you have the energy, put a festive little piece of parsley on top.  I did all this, and was just about to pop them on a plate and head for the sofa, when what always happens happened.

I looked at them, and they looked so, well, photogenic.  I looked at my camera.  I looked at the eggs. I looked at the sofa.  And I knew that if I didn’t take their picture, I would be eating them with a little twinge of regret that I didn’t share them with you guys.  How long could it take, really?

So out I went to the back yard (I do love using natural light in the summer) accompanied by my loyal photography companion.

She’s always ready for her close-up.  And she is always keenly interested if I am shooting anything that involves bacon.  Anyway, I arranged the eggs on a serving board, picked up the camera and…it started to rain.  A little sprinkle.  A little more than a sprinkle.  Meantime the dog was edging closer and closer as I took shot after shot.

So just know that this lovely little egg was photographed in a pretty good-sized rainstorm with a damp hound dog panting heavily into my left ear.   I don’t recommend this at ALL for when you make them, as it doesn’t do much for that whole “make something for dinner that helps you chillax after a long day” thing…but I very much DO recommend these creamy, dreamy, bacony, cheesy deviled eggs.

Onward to Friday.

Bacon Blue Cheese Deviled Eggs
Serves: 24 deviled egg halves
  • 12 hardboiled eggs, peeled and chilled
  • 8 slices bacon, cooked and crumbled
  • 6 ounces blue cheese, crumbled
  • ¾ cup mayonnaise
  • ½ teaspoon Dijon mustard
  • Fresh parsley for garnish
  1. Cut each egg in half lengthwise, and carefully remove yolks by pressing gently on the bottom of the egg white and popping them out.
  2. Mash egg yolks with cheese, mayo and mustard. Save a few pieces of bacon for garnish and stir the rest into the egg yolk mixture.
  3. Divide yolk mixture between the egg white halves. Garnish with bacon and parsley. Whatever you do, don't photograph them in the rain, but if you must, leave your hound dog inside.

Still Hungry?

Deviled Eggs with Tarragon and Shallots from Framed Cooks

Curried Deviled Eggs from Leite’s Culinaria

Caesar Salad Deviled Eggs from Smitten Kitchen


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  1. says

    These sound delicious. I’m looking forward to trying them. The current deviled egg I am hooked on is one I make with smoked salmon, capers & red onion. mmmmmm!

  2. says

    Bacon and blue cheese…almost heaven! Eating them while it rains, heaven!! :-) I know that these are in my future. They sound way too good to pass up!

    • Kate says

      Sushi…a place I’ve never been brave enough to go in my own kitchen. But I am a professional sushi-orderer!

  3. Mel says

    Sounds so yummy with the bacon. I’m not a fan of blue cheese but maybe I could substitute another kind. I have meaning to ask you, how do you cook your bacon? I love bacon, but am terrible at cooking it, it’s either under done and tough, or burned and inedible. And on the occasion that I get it just right it is totally a coincidence. I have seen all different ways from the microwave to the oven, but being the expert that you are I thought you might be able to offer some tips. Some advice would be greatly appreciated. Thanks!

    • Kate says

      Hi Mel! I’m so glad you asked – for me there is one way and one way only of cooking bacon, and that’s the oven. The bacon cooks evenly and perfectly, you can do a lot of it at once, and clean-up is MUCH easier. Heat your oven to 400. Line a baking sheet (one with sides, like a jelly roll pan) with foil. If you have a cooling rack like the ones you cool cookies on, put it on the sheet. Now lay the bacon in even rows on the rack (and if you don’t have a rack, just put it right on the foil – you’ll just need to drain it on paper towels when it is done.) Now back it for anywhere from 10 to 20 minutes, depending on how chewy or crisp you like your bacon. When it looks like it is done the way you like it, take it out, let it stand for about 5 minutes, and you have perfect, perfect bacon. And the foil should keep the baking sheet relatively clean…it should just need a quick wash. If you want to kick things up a notch, here’s my favorite recipe for cornmeal maple sugar crusted bacon…it’s seriously, seriously good. :)

  4. ruthie says

    I’ve got some peppered hog jowl bacon from a recent Smokehouse order (I just love pepper!) in my freezer. The Southern Husband should appreciate that. 😉 It has great flavor, and since the slices are much smaller than regular pork belly bacon, there’s that much more pepper per bite. I’ll have to try doing it in the oven. I, too, am one of those who tends to forget about the bacon until the room fills with smoke.

    Feta might be a decent cheese to try in this. I’m allergic to molds so can’t eat veined cheeses, and I sub that pretty often. Or even a queso fresco — not as tangy, but of a similar texture.


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