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These deviled eggs with bacon are the perfect party app. Hard boiled egg whites are filled with a creamy mixture of mashed egg yolk and sour cream with olives, bacon, chives, and a hint of Cajun seasoning folded in. A fun new take on the classic.
For another crowd-pleaser, make my Air Fryer Buffalo Cauliflower Bites, which offer a slightly spicy, crunchy twist. Or, try these Air Fryer Salmon Bites—perfectly tender and full of flavor.
Crisp bacon, salty olives, smoky Cajun seasoning, and the bite of fresh chives? It’s all here in these deviled eggs. The rich yolks of hard boiled eggs are separated from their whites and mashed until smooth with sour cream. Bacon, olives, chives, and Cajun seasoning are folded into the creamy, tangy mixture. Then it’s all spooned back onto the egg whites to create perfect bite-sized appetizers. You’ve never had deviled eggs quite like this before.
Why We Love Deviled Eggs With Bacon
That tang. Most deviled egg recipes use mayonnaise in the filling. I went with sour cream instead. It brings this wonderful tang to the dish that I can’t get enough of. It’s a little lighter than mayo as well, which I like for a summer potluck.
Cajun surprise. You might not think to add Cajun seasoning to deviled eggs but it’s so good! It brings out the smokiness of the bacon beautifully and adds just the right little kick of spice.
Super quick. This party-ready app will be ready in just 20 minutes (assuming you have some hard-boiled eggs on hand). It’s the perfect recipe to whip up for those last-minute gatherings.
Recipe Ingredients
Buckle up and head on over to the grocery store. Here’s what you’ll need to make these bacon deviled eggs. For precise measurements, scroll to the recipe card below.
- Hard boiled eggs – Check out my post on How To Boil Eggs.
- Low-fat sour cream – I used sour cream instead of mayonnaise for these deviled eggs. It’s so smooth and creamy and adds a wonderful tang to the filling. If you’d like to use mayo instead, you can.
- Cooked bacon – You will use the bacon in the filling for the deviled eggs as well as for an optional topping.
- Black olives – It’s super convenient to grab pitted sliced olives in a can. If you’d prefer kalamata or green olives, feel free to use those instead.
- Chives – You can use finely minced red onion instead.
- Cajun seasoning – Don’t skip this – it really pulls the flavors together.
- Shredded parmesan cheese – The parmesan is an optional garnish. You can leave it off but I love the salty, nuttiness it brings to the eggs.
How To Make Bacon Deviled Eggs
Here’s a basic overview of how to make the best bacon deviled eggs ever.
- Prep the eggs. Peel the eggs and halve them lengthwise. Scoop out the yolks.
- Make the filling. Mash the yolks and then stir in the sour cream, crumbled bacon, olives, chives, and Cajun seasoning.
- Assemble. Spoon the yolk mixture into the egg whites.
- Chill. Chill in the fridge for 1 hour.
- Serve. Serve at room temperature garnished with parmesan and bacon.
Tips for Success
- Get the eggs right. It’s important to make sure your eggs aren’t too runny or overcooked. They are the backbone of the entire dish, after all. Have a good look at my post on How To Boil Eggs to learn how to make the perfect hardboiled eggs.
- Don’t skip the chill. After filling the egg whites with the yolky filling, it is important to chill the deviled eggs in the fridge for about 1 hour. This will give the flavors a chance to meld.
- Serve at room temperature. You want to let the eggs sit out for about 10 minutes before serving. They are better at room temperature.
Serving Suggestions
These bite-sized treats are the perfect potluck/cocktail party finger food. Serve them with other passed apps such as my Potato Croquettes or these Cheeseburger Sliders. And then, of course, don’t forget to whip up a fancy beverage. For the kids, try my Sparkling Strawberry Limeade. For the grownups, you don’t want to miss this refreshing Campari Spritz.
How To Store
Seal any leftover deviled eggs in an airtight container and store them in the fridge for up to 4 days. These party apps don’t thaw well, unfortunately. So, I recommend against freezing them.
More Easy Appetizers
Ready for summer potluck season? Time to build your repertoire of flavorful appetizers. Here are a few recipes to get you inspired.
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Deviled Eggs with Bacon
Ingredients
- 8 to 12 hard boiled eggs
- ½ cup Sour Cream
- 4 slices bacon,, cooked to a desired crisp and crumbled
- ¼ cup chopped black olives
- 2 tablespoons chopped chives
- 1 teaspoon Cajun seasoning
- shredded parmesan cheese,, for garnish, optional
- crumbled bacon,, for garnish, optional
Instructions
- Peel the cooked eggs and cut them in half lengthwise.
- Scoop out the yolks and transfer them to a mixing bowl; mash with a fork.
- Stir in the sour cream, crumbled bacon, olives, chives, and Cajun seasoning; stir until well combined.
- Spoon of pipe the yolk mixture into the egg whites.
- Keep the eggs in the fridge until ready to serve.
- Take them out of the fridge and let them stand on the counter for 10 minutes.
- Garnish with cheese and bacon.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This sounds so delicious! Definitely going to give them a try.
Side note: I think the nutrition info is wrong. If you’re starting with 12 eggs and the recipe serves 6, then each serving is 4 egg-halves, not 2.
Thanks for the recipe!!!
Beautiful presentation, I love the cajun seasoning addition. Dying to try this yummy deviled egg recipe!
my family never threw a party that did not include deviled eggs, but ours never looked like these – LOVE the bacon and olives
This is an awesome and delicious way to do deviled eggs! Yes, please!