Southern deviled eggs with bacon bring together two classic flavors—bacon and eggs—for a rich, savory appetizer that’s impossible to resist. These deviled eggs are creamy, moist, and brightened with a touch of tang from sour cream and a mild kick from paprika and dry mustard.
Whether you serve them for brunch, a potluck, a backyard cookout, or an afternoon snack, these Southern-style deviled eggs are easy to prepare and always a crowd-pleaser. The paprika gives the filling an attractive orange tint while adding a hint of warmth. Crispy bacon crumbles and fresh chives finish each bite with texture and color.
This is one of my favorite deviled egg recipes—rich, balanced, and perfect as a hand-held appetizer. If you’re feeding a crowd, consider doubling the batch: they disappear fast.
Ingredients for Deviled Eggs
For these Southern deviled eggs with bacon you’ll need: large eggs (boiled and peeled), sour cream, mayonnaise, paprika, dry mustard, salt and black pepper to taste, cooked crumbled bacon for topping, and fresh chives for garnish. The filling is made from the yolks only, while the whites act as the vessel for the creamy mixture.
Boiling the Eggs
Perfect hard-cooked eggs make all the difference. Use this simple method to reduce peeling frustration: place eggs in a pot with cold water and a pinch of salt, bring to a gentle boil, then remove the pot from the heat and cover. Let the eggs sit in the hot water for about 20 minutes.
After 20 minutes, drain and rinse the eggs under very cold water until they’re cool. Let them rest in the cold water for another 5–10 minutes. Rolling each cooled egg gently on the counter to crack the shell helps loosen it for easier peeling. The longer they sit in cold water, the easier the shells typically come off.
More Tips for Peeling the Eggs
Chilling the eggs in the refrigerator while the shell is still on can further help separate the membrane from the white, making peeling cleaner and reducing white gouges. The goal is to let the membrane adhere to the shell so the egg white stays smooth.
How to Make Deviled Eggs
Once eggs are cooled and peeled, assemble the filling. The steps are straightforward and result in a silky, well-seasoned filling that complements the crispy bacon topping.
1. Carefully slice each boiled egg lengthwise with a sharp knife and remove the yolks to a medium bowl. Keep the emptied white halves arranged on a platter.
2. Mash the yolks with a fork until nearly smooth. Add the sour cream, mayonnaise, paprika, dry mustard, salt, and pepper. Mix thoroughly until the filling is smooth and creamy, tasting and adjusting seasoning as needed.
3. Spoon the filling into each egg white half. For a neater presentation, you can pipe the filling using a small piping bag or a resealable plastic bag with the corner snipped off.
4. Top each filled egg half with crumbled bacon and chopped chives. The bacon adds salty crunch while chives bring a fresh, oniony note.
Serve the deviled eggs immediately or refrigerate until ready to serve. They’ll keep for several days in the refrigerator, so you can make them ahead for parties or gatherings.
Enjoy your Southern deviled eggs with bacon—and feel free to double the recipe if you expect guests to help themselves! Let your family or friends know how you served them and which tweaks you prefer.
More Appetizers to Love
- Bacon Cheese Ball Recipe with Nuts
- Cream Cheese Sausage Balls (quick & easy)
- Zucchini and Corn Fritters (2 ways!)
- Sausage Stuffed Mushrooms
📋 Recipe
Best Southern Deviled Eggs With Bacon Recipe
Ingredients
- 6 large eggs, boiled and peeled
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon paprika
- 1/4 teaspoon dry mustard
- 2 slices bacon, cooked and crumbled (for topping)
- Chives, chopped (for topping)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Slice each egg lengthwise with a sharp knife and gently remove the yolks into a medium bowl. Arrange the empty white halves on a platter.
- Mash the yolks with a fork until mostly smooth.
- Add sour cream, mayonnaise, paprika, dry mustard, salt, and pepper to the mashed yolks. Mix until smooth and well combined.
- Spoon or pipe the filling into each egg white half. Top with crumbled bacon and chopped chives.
- Serve immediately or refrigerate. These keep well for several days, so you can prepare them ahead of time.
Nutrition
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Carbohydrates: 1 g
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Protein: 8 g
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Fat: 17 g
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