Authentic Vietnamese recipes from the Motherland

Bacon Deviled Eggs

Who doesn’t love deviled eggs? They are a great appetizer for any occasion. They’re rich, creamy, and heart-attack inducing. I made them even more enticing and dangerous by adding bacon bits and boy, were they delicious!

Here’s a tip when making deviled eggs. Don’t place the hard-boiled egg white halves on flat plates and then turn about, holding the plate. Those hard-boiled egg whites are darn slippery and will fly across the room. You will wonder who took your egg whites and wrongly accuse your kids. Find a plate with a vertical rim to contain the eggs. If you want to be fancy, get a deviled egg platter where there are designated egg slots. These will surely prevent flying eggs.

Bacon Deviled Egg Recipe


  • 12 hard-boiled eggs
  • 1 cup mayo
  •  1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons of thinly sliced chives
  • 6 slices of bacon, cooked and cut into small pieces
  • 2 dill pickles, sliced thinly


  1. Remove the shells from the hard-boiled eggs and cut length-wise.
  2. Remove the yolks and mash them in a small bowl using a fork.
  3. Add mayo, mustard, sugar, salt, black pepper, and paprika into the mashed egg yolk.
  4. Pipe or scoop the yolk filling into the egg white halves. I prefer piping over scooping as it’s a lot easier and cleaner.
  5. Top off the piped egg yolk with a sprinkle of chives and a few pieces of bacon.
  6. Garnish with a few slices of dill pickle.
 Bacon Deviled Eggs

Bacon Deviled Eggs