Bacon & Scallions Deviled Eggs Recipe

4 from 2 votes

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Bacon & Scallions Deviled Eggs Recipe

A plate of food on a table, with Egg and Bacon

It’s picnic season here in the U.S. and few things go better at such a gathering than deviled eggs. We took this American classic and added a few touches that put it clear over the top.

hard boiled eggs with bacon strips

Bacon & Scallions Deviled Eggs Recipe

We’ve brought you a whole new way to eat the classic combination of bacon and eggs and I think you’re going to love it. Forget the toast and bring out the mayo, and Dijon mustard. Chop up some green onions, add a dash of salt and a sprinkle of pepper and you are ready to party with this Bacon & Scallions Deviled Eggs Recipe from Platter Talk.  These savory bites of creamy goodness start with boiling eggs. Here’s a sure-fire method of preparing perfect boiled eggs:

water running from a faucet

How to perfectly boil eggs

  • Place eggs in a large sauce pan.

  • Add enough cold water to pan to cover eggs with an inch of water.

  • Place pan of eggs and water on hot stove, bring to boil and cover.

  • Boil for 10 minutes and remove from heat.

  • Allow eggs to set in hot water for 10 minutes then drain hot water from pan and replace with cold tap water.

  • Exchange with cold tap water again until eggs are cool enough to handle.

  • Peel when ready to use.

A plate of deviled eggs

Perfect for family reunions, church functions, summer picnics and holiday get-togethers, this Bacon & Scallions Deviled Eggs Recipe is easy to make. A word of caution though: Bring copies of this recipe. Everyone who tries one of these is going to want it.

a close up of deviled eggs.

Bacon and Scallion Deviled Eggs Recipe

4 from 2 votes
Inspired by Epicurious
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Yield: 12 servings


  • 12 jumbo eggs
  • 3 slices of bacon
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon heaping chopped scallions
  • Kosher salt
  • Freshly ground black pepper
  • Thinly sliced scallions


  • Place eggs in a large saucepan; add water to cover by 1". Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks. Coarsely chop 3 slices of bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl.
  • Finely mash reserved yolks, bacon fat, mayonnaise, Dijon mustard, and chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper.
  • Transfer to a large resealable freezer bag, then cut 1/2" off 1 corner. Pipe into whites; garnish with thinly sliced scallions and reserved bacon.


For perfectly crispy bacon, we like to bake it in the oven. See how to do it here!


Calories: 215kcal, Carbohydrates: 1g, Protein: 7g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 175mg, Sodium: 246mg, Potassium: 79mg, Fiber: 1g, Sugar: 1g, Vitamin A: 250IU, Calcium: 28mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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4 from 2 votes (2 ratings without comment)

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1 Comment

  1. 5 stars
    It is always the simplest things that I gravitate towards– and deviled eggs are right at the top of the list. And bacon. You put my faves together in one heavenly bite! Love!