Smoky Deviled Eggs Recipe (With Bacon)

You're going to love this Smoky Deviled Eggs recipe! These hard‑boiled eggs are filled with a velvety yolk mixture. It is spiked with Dijon, lemon juice, and smoky paprika. They are then crowned with crispy bacon and fresh green onions. They're so perfect I like to refer to them as “Angel Eggs.” They are an irresistible crowd‑pleaser perfect for potlucks, holiday gatherings, or a quick low‑carb snack.

This post has been updated since it was originally posted in March 2016.

Jump to:

• Why are they called “deviled eggs?” 
• Why you’ll Love this Deviled Egg Recipe
• Ingredients Needed
• How to Make this Deviled Egg Recipe
• How to Store Deviled Eggs?
• Can you Freeze Deviled Eggs with Bacon?
• Can you make this Deviled Egg Recipe ahead?
• Looking for more great appetizer recipes? 
• Smoky Deviled Egss Recipe with Bacon

Why are they called “deviled eggs?” 

Interestingly enough, there’s a lot of debate about who originally invented deviled eggs. We do know that the phrase "deviled eggs" was patented by the Underwood boys. They are the ones who sell canned “Deviled Ham,”… aka canned meat. And who knew they invented it in Boston, back in the 18^th century?

As a matter of fact, “deviling” is the oldest existing food trademark, according to the US Patent Office. There’s a long back-story. The bottom line is “deviled” just means spicy or zesty food. This includes eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity.

Personally, I don’t really care for the name “deviled eggs.” Apparently, I’m not alone. In some parts of the US, they are called  "stuffed eggs", "salad eggs", "dressed eggs", or "angel eggs."  

The term “angel eggs” was popularized by church folk, who wanted to avoid the name "devil." Let’s go with that name ‘cause it sounds peaceful and happy like bunnies and fluffy clouds.

Why you’ll Love this Deviled Egg Recipe

Smoky‑Creamy Flavor: The combination of smoked paprika and crisp bacon builds layers of savory, smoky goodness in every bite.

Simple Prep: Just boil, scoop, mix, and fill—no fancy equipment required. Perfect when you're hosting the meal.

Ideal Low‑Carb, Keto, and Gluten-Free Appetizer: This low-carb deviled egg recipe is high in protein and healthy fats, low‑carb, keto and gluten-free.

Make‑Ahead Friendly: Prep the filling up to 24 hours in advance and assemble just before serving for easy entertaining.

Crowd‑Pleasing Classic: These easy deviled eggs are perfect for parties. They rank among the top potluck appetizers, loved for their creamy texture and flavor versatility.

Ingredients Needed

Ingredient	Purpose
Large Eggs	The star of the show—eggs provide structure and rich protein. Hard‑boiled eggs can be stored up to 1 week in the fridge.
Mayonnaise (gluten-free)	Creates a silky, creamy filling. Mayo is the classic deviled egg binder that ensures a smooth texture.
Dijon Mustard	Adds tangy depth and balances the richness of the yoke. Dijon’s sharp flavor complements the smoky paprika nicely.
Fresh Lemon Juice	Brightens the filling with acidity, cutting through the fat for a balanced bite.
Smoked paprika	Infuses a warm, smoky aroma. Regular paprika works too, but lacks the smoky punch.
Bacon	Provides crispy texture and savory bacon flavor—bacon takes these eggs from classic to unforgettable.
Green Onions	Fresh green onion offers a mild bite and vibrant color, balancing the richness of the yolk filling.
Salt & Pepper	Season to perfection—tiny adjustments make a big difference.

How to Make this Deviled Egg Recipe

• Hard‑Boil the Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit 20 minutes. Transfer to ice water for 5 minutes, peel, and chill.
• Prep the Filling: Halve eggs lengthwise and scoop yolks into a bowl. Add mayo, Dijon, lemon juice, smoked paprika, salt, and pepper; mash until silky smooth.
• Fold in Bacon & Onions: Gently stir in diced bacon and 2 Tbsp sliced green onions, reserving some for garnish.
• Fill the Whites: Spoon or pipe the yolk mixture into egg white halves. Sprinkle with remaining green onions, bacon, and extra smoked paprika.
• Chill & Serve: Refrigerate 15 minutes before serving to let the flavors meld.

How to Store Deviled Eggs?

Store the assembled deviled eggs in an airtight container at 40°F or below. Use within 4 days to stay out of the temperature “danger zone”.

Can you Freeze Deviled Eggs with Bacon?

Hard‑boiled egg whites become rubbery when frozen, so do not freeze assembled deviled eggs. You can freeze extra yolk filling separately for up to 3 months; thaw overnight in the fridge and refill the whites fresh.

Can you make this Deviled Egg Recipe ahead?

To make the deviled eggs ahead, boil the eggs and prep filling up to 24 hours in advance; store components separately and assemble just before serving to maintain texture 

This Deviled Egg Recipe is the perfect balance of smoky, creamy, and crispy — ideal for any occasion. They are so delicious, easy to prep, and a staple appetizer for any menu!  

They are definitely food that angels - or someone like you would eat!  Enjoy my friend!

Looking for more great appetizer recipes? 

• Lemon Pepper Wings (Low Carb & Gluten Free)
• Low-Carb Nachos - Mexican Stuffed Peppers
• Instant Pot Garlic Parmesan Wings
• Crockpot BBQ Chicken Pizza
• Baked Brie in Puff Pastry with Cherry Cranberry Sauce