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Smoky Deviled Bacon And Eggs

Deviled Bacon And Eggs recipe... mayo, Dijon, lemon, green onions, bacon & smoked paprika…then topped w/more paprika, bacon & green onion! 

Course Appetizer
Cuisine American
Keyword Eggs
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Servings
Calories 175.21 kcal
Author Holly Sander


  • 12 eggs, hard boiled
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 3/4 cup mayonnaise
  • 1 teaspoon smoked paprika, plus more for garnish
  • 3 green onions, very thinly sliced (only green stems)
  • 2 slices of cooked bacon, finely diced


  1. Place the eggs in a large saucepan with an inch of water covering the eggs. Bring them to a boil and then remove them from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water and ice cubes. Let them sit in the ice water for at least 5 minutes. Crack and peel the eggs, and chill for at least 1 hour.

  2. Cut the eggs in half lengthwise. Gently remove egg yolks from eggs and place in a mixing bowl.
  3. Add mayonnaise, Dijon, lemon juice and 1 teaspoon smoked paprika and mix thoroughly.
  4. Gently fold in 2 tablespoons of the green onions and 2 tablespoons cooked bacon.
  5. With a spoon or a pastry bag fill the egg white cups with the egg yolk mixture.
  6. Top with green onions, bacon and smoked paprika.

Recipe Notes

Try to find the thinnest green onion stems from the bunch. And slice them as fine as you can.

You can substitute the smoked paprika for regular paprika if preferred... but they will not have the smoky flavor.

To garnish the eggs with paprika, take small pinches with your fingers and gently sprinkle it on each individual egg.