Best Deviled Eggs with Bacon and Whole Grain Mustard

Loaded with crispy bacon and bold whole grain mustard, these deviled eggs with bacon and whole grain mustard are pack serious flavor in every bite. The rich yolk filling is creamy, tangy, and just a little bit smoky. Don’t skip the whole grain mustard. It adds texture and additional flavor that compliments the crunchy bacon bits. If you think you’ve had good deviled eggs before, just wait until you try this version.

Eggs are a staple in my kitchen, whether it’s a cozy egg salad sandwich for lunch or a special weekend eggs Benedict. But when it comes to appetizers or potlucks, this bacon and mustard deviled egg recipe is always the first to vanish. Trust me—once you serve these, the “classic” deviled eggs just won’t cut it anymore.

Want to make sure you have enough bacon deviled eggs for everyone? The standard serving is two deviled eggs per person. Since deviled eggs are a favorite I usually make sure I have 3 to 4 per person. 

Ingredient Spotlight: Whole Grain Mustard 

Whole grain mustard is the unsung hero of this recipe. Unlike smooth Dijon or yellow mustard, whole grain mustard is made with partially ground mustard seeds, giving it a bold, tangy flavor and satisfying texture. Those little mustard seeds pop in the creamy yolk mixture, adding both contrast and depth. It’s a small ingredient that makes a big impact.

Directions to Make Classic Deviled Eggs with Bacon and Mustard 

But to have the perfect deviled eggs, you HAVE to have the perfect boiled eggs first … 

Step 1: Making the Perfect Hard Boiled Eggs 

Boiled Eggs in the Instant Pot 

Since buying my instant pot, preparing boiled eggs in my instant pot is the only way I make hard boiled eggs – I highly recommend trying it out. The eggs come out perfect every time and are easy to peel.

I use the Instant Pot Duo 7-in-1 Electric Pressure Cooker and I love it! You can make jasmine rice in the instant pot, steam vegetables like broccoli, and make delicious instant pot chili.   

Boiled Eggs on the Stove 

If you do not have an instant pot simply place your eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from the heat, and set aside 7 to 10 minutes depending on how cooked you like your center. Drain the water then, cool in ice water, and peel. 

Step 2: Bacon Bits for Deviled Eggs 

Though you only need a couple of strips of bacon for this recipe, I usually just end up cooking the whole package. 

Use the leftover bacon for chicken bacon Alfredo, Nutella bacon puff pastry twists, or my delicious spinach and bacon quiche. 

Steps to Make Bacon Bits:

1. Take 1 slice of cooked bacon and place in a food processor. Chop until bacon is in little bits. 
2. If you do not have a food processor use a knife and roughly chop until bacon is in bits. 
3. Add bacon bits to deviled egg filling. 

You want your bacon chopped into little bits so your deviled egg filling can easily pass through your piping bag tip.  Alternatively, instead of adding the bacon bits to the yolk mixture, you can use the bacon bits as a garnish. 

Step 3: Make the Filling 

1. Mash yolk into a crumbly texture
2. Stir in the mayonnaise, vinegar, whole grain mustard, salt, pepper, and bacon bits if including.
3. Mix until smooth and creamy. 

Tip: If your filling is too thick, add a tiny bit more mayo or a dash of vinegar to loosen it up. Too thin? Mash in an extra yolk if you have one on hand.

Step 4: Fill your Bacon Deviled Eggs

1. Fill a piping bag with egg yolk mixture and use an Open Star Tip with a large opening.  
2. In your hollowed-out egg halves place the tip in the middle and close to the bottom without touching.
3. Squeeze your piping bag and as the egg yolk mixture come out slowly lift up. Once just above the egg white stop squeezing and continue to lift up. This creates a rippled look. 

You can also spoon in the filling or use a zip lock bag to pipe in the filling. 

Step 5: Deviled Eggs Garnishes

Wait to garnish right before serving. If you garnish then refrigerate your deviled eggs the paprika will get wet from the moisture of the egg and condensation. Rather than a light red dusting, the paprika will look runny. So always garnish right before serving. 

Deviled Eggs Serving Tips

Use a Deviled Egg Platter to make the presentation easy. The platter keeps the eggs in place. In the center of the platter, I lay green leaf lettuce and place additional deviled eggs.

Don’t garnish my deviled eggs with paprika or dill until I am ready to serve them.  

Storing and Making Deviled Eggs Ahead of Time   

To store deviled eggs before serving, arrange them in a single layer in a container. Stick a couple of toothpicks upright in the eggs and gently tent with plastic wrap. This prevents the wrap from smushing your beautiful piping work. Refrigerate for up to 2 days, but for best flavor and texture, serve within 24 hours.