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. 

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

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.

Directs to Make Hard Boiled Eggs

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

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. 

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.