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Classic deviled eggs get a savory update with chopped crispy bacon and fresh green onion in these Bacon Green Onion Deviled Eggs. Perfect for using up your leftover hard-boiled Easter eggs or taking to summer BBQ’s and cookouts!
Bacon Green Onion Deviled Eggs
Happy Easter! Every year, we dye at least a couple dozen hard-boiled eggs at our house. Like many families, it’s one of our favorite Easter traditions.
Except then we are left with dozens of leftover easter eggs sitting in the fridge waiting to be eaten. We enjoy hard-boiled eggs for breakfasts, snacks, or lunch, but they get a little boring before long!
Classic deviled eggs always make an appearance around Easter here. But that’s not the only time of the year that we enjoy this classic, simple side dish or appetizer.
Deviled eggs are great for summertime barbecues, picnics, and cookouts and their cool, creamy flavor goes perfectly with grilled burgers, juicy watermelon, and other classic summer fare.
I typically like my classic deviled eggs without vinegar, although that ingredient is pretty traditional in some parts of the country, so I included it as an option in this recipe.
I typically make them super simple, with a creamy yellow filling that gets mildly seasoned with Dijon mustard, salt & pepper, then sprinkled with paprika before serving.
But this year, I wanted to try something new and make deviled eggs with bacon and green onions.
They are such simple additions and no extra work if I just cook a couple extra slices of bacon with breakfast.
Then it’s just a matter of chopping some up into very tiny pieces, along with some green onions, and mixing them into the yolk filling, reserving just a few bacon bits and green onions for sprinkling on top.
I find that the filling is so easy to combine with a fork or whisk, that I don’t need to utilize and mixer or food processor to make these.
If you are planning to transport your deviled eggs to a picnic or party, hold off on filling them until you get there. They are notorious for sliding around, no matter how carefully you plate and transport them.
It’s so much easier to prepare the filling ahead of time and just transfer it to a plastic zip tight bag to bring with you. Then when you arrive at your destination, you can just snip off the end of the plastic bag and pipe the filling into the egg white shells.
More Picnic and Potluck Recipes You’ll Love
- Deviled Egg Potato Salad
- BLT Pasta Salad
- Cottage Cheese Jello Salad
- Summer Fruit Salad with Honey Lime Poppy Seed Dressing
- Raspberry Pretzel Salad
- Hawaiian Macaroni Salad
- 6 large eggs, hard boiled
- 3 tablespoons mayonnaise
- 1 tablespoon prepared horseradish
- 1 teaspoon dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons green onion, finely chopped, plus more to garnish (about 1 green onion)
- 2 tablespoons bacon, cooked crisp and finely chopped, plus more to garnish (about 2 slices)
- 1 teaspoon distilled white wine vinegar (optional)
- Carefully peel and rinse the hard boiled eggs. Slice each egg in half lengthwise, and place the yolks in a bowl. Mash the yolks with a fork, then add the mayonnaise, horseradish, optional vinegar if using, mustard, salt, pepper, green onion, and bacon. Stir together until creamy and combined.
- Transfer the yolk mixture to a plastic zip top bag, then snip off one corner and pipe into the hollows of the egg whites. Garnish the eggs by sprinkling with extra crumbled bacon and chopped green onions.
Amount Per Serving: Calories: 156Saturated Fat: 3gCholesterol: 193mgSodium: 221mgProtein: 7g
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