Add some bacon and blue cheese to your next batch of deviled eggs to make them positively heavenly! Bacon blue cheese deviled eggs – three great tastes that taste great together!
Jump to:
Why we love this recipe
I am pretty much helpless in the face of any variety of deviled egg (looking at you, tarragon deviled eggs!) but when my deviled eggs include some blue cheese and some bacon…well, that is what I call next level deviled eggs.
In addition to these two special additions, deviled eggs have so many other redeeming qualities. They are easy. They are fast. They don’t require silverware.
They make the perfect nibble for your next fancy party…or for when you just don’t have it in you to make a whole Offical Supper on a busy weeknight.
Yep, deviled eggs are your friends, and when you toss in some bacon and some blue cheese, they are your best friends.
Ingredients you need
Ingredient notes and substitutions
- Eggs: We like extra large eggs for this recipe, but you can use anything from large to jumbo!
- Blue Cheese: We go for a mild blue cheese for these eggs so the cheese flavor doesn’t take over, but if you really love blue cheese you can use the stronger stuff.
- Bacon: Anything from thick cut to regular works!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Cook up some bacon until it is nice and crispy. Once it has cooled down, chop it up into little pieces (I like to use a kitchen scissors for this…super easy!). Set it aside.
STEP 2: Peel and cut up some cooled hardboiled eggs (here is how we love to make them). Carefully cut them in half and pop out the yolks by pressing gently on the bottom of the egg white.
STEP 3: Mash up those egg yolks with some mustard, mayo and crumbled blue cheese. Sneak a taste.
STEP 4: Stir in the bacon. Sneak another taste.
STEP 5: Divide the egg yolk mixture between the egg whites. If you have a little cookie scoop that is perfect to use, but you can also just use a spoon. If you are feeling extra festive, put a festive little piece of parsley on top. And a teeny piece of bacon.
Recipe FAQs
You can make them up to a day before. Cover them with plastic wrap and store them in the fridge.
You can! Most of the dye will be on the egg shell, but some may get on the egg whites, which makes for very festive looking deviled eggs.
Chop them up all together, add a little extra mayo and chopped celery and you have some rocking good egg salad!
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
So whether you are in the”make something for dinner that helps you chillax after a long day” mode or you are getting ready for a fun brunch or dinner party, give these creamy, dreamy, bacony, cheesy deviled eggs a whirl.
Other egg recipes we love
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Bacon Blue Cheese Deviled Eggs
Add some bacon and blue cheese to your next batch of deviled eggs to make them positively heavenly! Bacon blue cheese deviled eggs – the best!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 24 deviled egg halves
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Ingredients
- 8 slices bacon
- 12 hardboiled eggs, peeled and chilled
- 6 ounces blue cheese, crumbled
- 3/4 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- Fresh parsley for garnish (optional)
Instructions
- Cook the bacon until it is crispy, let it cool, and then cut it into small pieces (I find this easiest to do with a kitchen scissors but you can also use a knife of course).
- Cut each egg in half lengthwise, and carefully remove yolks by pressing gently on the bottom of the egg white and popping them out.
- 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.
- Divide yolk mixture between the egg white halves. Garnish with bacon and parsley.
Notes
- Eggs: We like extra large eggs for this recipe, but you can use anything from large to jumbo!
- Blue Cheese: We go for a mild blue cheese for these eggs so the cheese flavor doesn’t take over, but if you really love blue cheese you can use the stronger stuff.
- Bacon: Anything from thick cut to regular works!
Gloria says
Made these for Easter and they were a huge hit! Will definitely be making them again!
Hurray! And don’t wait until next Easter – deviled eggs are great all year round! :)
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.
Kate says
Peppered hog jowl??? I think he would lose his mind in sheer happiness. Yowza!
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. :) https://www.framedcooks.com/2011/11/cornmeal-and-brown-sugar-crusted-bacon.html
Joanne says
I have quite a few of those nights…and when they happen, I order sushi. But perhaps I should start deviling eggs instead!
Kate says
Sushi…a place I’ve never been brave enough to go in my own kitchen. But I am a professional sushi-orderer!
Kate 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
I hope they’re in your future soon – enjoy! :)
Helen 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!
Kate says
That sounds amazing…I think it will be my next deviled egg!