Deviled Eggs with Bacon & Smoked Paprika

Deviled Eggs with Bacon & Smoked Paprika

If you follow me (and if you don’t, I’d love it if you would; there are signups for Email, Facebook, Twitter & Pinterest to the right) you know I posted about my Dozen Instant Pot Hard-Boiled Eggs the other day. So now I’m making lots & lots of egg stuff. I love my Egg Salad and my Classic Deviled Eggs but needed a changeup, so I hatched up (ahem!) the idea for these Deviled Eggs with Bacon & Smoked Paprika.

Deviled Eggs with Bacon & Smoked Paprika

Deviled Eggs with Bacon & Smoked Paprika

about deviled eggs with bacon & smoked paprika:

Deviled Eggs with Bacon & Smoked Paprika are just fun, fun, fun. Super easy, and the flavor is incredible. The paprika & bacon add a touch of smokiness, but any heat from the paprika is pretty much buried under the creamy egg.

Solution? Fortify that paprika with a good pinch of cayenne. Not to make them hot, but just to add a little interest, a back note of flavor. A little dimension so the flavors don’t fall flat.

By the way, while any bacon is fabulous sprinkled atop these eggs I gotta my Millionaire’s Bacon if you want to level up on these eggs. That bacon adds a spicy-sweet bit of heat that just elevates this simple deviled egg. Just gotta say, though, that Millionaire’s Bacon may not be for everyone, so keep your audience in mind when you make these if you’re going to add in that spicy bacon.

Deviled Eggs with Bacon & Smoked Paprika

Deviled Eggs with Bacon & Smoked Paprika

good to know about deviled eggs with bacon & smoked paprika:

If you’re making any Deviled Eggs for a party, it never hurts to cook and peel the eggs the day before, just in case there are peeling issues. As far as the hard-boiled eggs? If you have an Instant Pot, try the Dozen Hard-Boiled Eggs in the Instant Pot and if you don’t, check out my Easy Peel Steamed Eggs. Both of those methods do work really well and make peeling much easier. The filling and the bacon can be made in advance, too, just hold off on filling the eggs until close to the party.

For the smoothest filling with the least amount of effort, put your egg yolks in a sieve over a bowl and push them through with the back of a spoon. It takes a few seconds, but no longer than trying to mash them with a fork and the filling comes out so light and fluffy. Piping the filling might seem fancy, but it is honestly the best way to fill those eggs quickly and neatly. A Ziploc with a cut corner can fill in for a piping bag. If you’re using an egg plate, it’s easiest to place the eggs in the indentations and fill them rather than try to move the eggs and place them already filled into the plate.

If you haven’t used Smoked Paprika much, it’s marvelous but brands vary in flavor & intensity. The flavor can morph once it’s in a recipe. Start with a little, set it aside for a few then taste. Then decide if you want more. It’s optional but I really like a bit of seasoning salt (I have a homemade one you can make if it’s not something you usually keep on hand) in and on these Deviled Eggs. Just a pinch before the bacon and green onion or chives brightens the flavor.

Classic Deviled Eggs

Sieve yolks for smooth fluffy deviled eggs

how to save money on deviled eggs with bacon & smoked paprika:

Stock up on eggs when they’re inexpensive, and watch for rock bottom pricing during Holiday weeks, especially ones when brunch is often served. Sometimes they’re “free” with other purchases. Know the regular pricing in your area so you can know if it’s a great deal or not. Aldi has great pricing on a dozen, your Buyer’s club will, too, but you’ll need to buy a larger quantity.

The date on the container is a ‘buy’ date, and you can expect eggs to last a good four to six weeks past that date. Do get in the habit of picking up and eating more when they’re on special. We have so many holidays that I often pick up several packages when they’re on sale and it lasts me until the next holiday, but if you go through a lot of eggs, that strategy may not work for you.

Refrigerate right away and never store in the door; eggs keep best in a colder part of the refrigerator, in their own box. (Then put your partially used vegetables in the door where you’ll see them and remember they need to be used ASAP. Eggs keep several weeks past their “buy by” date.

If in doubt about an egg, place it in water. As the egg ages, the egg begins to dry out and as they shrink the space is filled with air: the newest ones will lay at the bottom of the container, slightly older will begin to stand up and the oldest will actually bob up to the top of the water. The chances of ever getting a “bad” egg are slim and a floating egg doesn’t reflect a safety issue, but I’ve found the ones that float are thick and not as nice. I don’t keep them. To learn more about eggs, see the American Egg Board, the folks known for their “Incredible Edible Eggs” ads.

Bacon freezes well & doesn’t take up much room so it’s an ideal pick up on sale item. Just like with the eggs, watch for the bacon on sale during holiday weeks. Look for condiments like mayo on sale throughout the summer and stock up for the year; you’ll possibly have a second opportunity around the Super Bowl when party food (and condiments) show up at a competitive price.

Deviled Eggs with Bacon & Smoked Paprika

Deviled Eggs with Bacon & Smoked Paprika



Deviled Eggs with Bacon & Smoked Paprika

These Deviled Eggs will be the hit of the party with the creamy filling and crunchy bacon with the appealing smokiness.

  • Author: mollie kirby
  • Total Time: 30 minutes plus refrigeration
  • Yield: 16 egg halves 1x


  • 8 hard-boiled extra large eggs
  • 1/2 cup mayonnaise (maybe more)
  • 2 teaspoons white or cider vinegar
  • 1/4 to 1 teaspoon smoked paprika
  • good pinch of cayenne
  • salt to taste (seasoning salt is excellent in this and recommended)
  • 2 bacon strips, diced and cooked
  • green onion or chives for garnish


Cut eggs in half lengthwise. Remove yolks; set whites aside.

Either push eggs through a sieve with the back of a spoon into a small bowl or in a small bowl, mash yolks. Add the mayonnaise, bacon, vinegar, smoked paprika, cayenne, and seasoning salt or salt. Set aside for five minutes, then taste and adjust any flavors. Spoon or pipe filling into reserved whites.

Refrigerate until serving and garnish with an additional pinch of seasoning salt, bacon and green onion or chives.


The filling may be prepared and refrigerated, covered tightly, along with the empty egg halves, for a day.

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I’ll be posting these marvelous Deviled Eggs with Bacon & Smoked Paprika at Fiesta Friday #217, hosted by Angie and Abbey @ Three Cats and a Girl. There are already a number of gorgeous posts & more will be added through the weekend! Have yourself a happy holiday!

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Deviled Eggs with Bacon & Smoked Paprika are just fun, fun, fun. Super easy, and the flavor is incredible. They'll be the hit of the party. #DeviledEggsBacon #DeviledEggsBaconSmoked Paprika #Deviled Eggs

37 thoughts on “Deviled Eggs with Bacon & Smoked Paprika

  1. Whenever I try to make deviled eggs, I always end up making egg salad. Haha! These look amazing as always, Mollie. Thanks for sharing! x

    • FrugalHausfrau

      Hi Barbara, thanks! I had quite a few left and my son just finished them off last night. I was like “Wait! Save one for me!!” They were very tasty!

    • FrugalHausfrau

      I use smoked paprika quite a lot, though I don’t know if there are many recipes on my blog that have it, now that I think about it. I love it! And it’s mild (most of them) .

    • FrugalHausfrau

      Thanks much! I love my Classic Deviled Eggs, so it took an abundance of eggs to make something different! 🙂

    • FrugalHausfrau

      I LOVE eggs and curry together! I put curry in my egg salad pretty often. Although until this last week I haven’t had egg salad in ages! 🙂

  2. I absolutely love smoked paprika! But you are right, it can be overpowering. The brand I have is super strong and just takes a pinch. My daughter might come home from college on Friday, it would be fun to color boiled eggs with her. (And then make these!)

    • FrugalHausfrau

      The very first Smoked Paprika I had was imported from Spain (still have some actually) that I picked up in Atlanta – they have a huge indoor market there that’s AMAZING! I came home with 1/2 a suitcase full of herbs and spices…

      But anyway it was SO strong! I ruined two dishes with it. Then I learned!! I bet yours is similar or maybe the same. I’m too lazy to go look at the tin.

    • FrugalHausfrau

      I forgot to say, I bet you & your daughter would have a lot of fun dying eggs! 🙂 Traditions, right!

  3. Molly, those look soooooo delicious! I love any kind of devilled egg but you’ve taken it to a whole other level. And have a wonderful Easter!

    • FrugalHausfrau

      Thanks much! Funny, I just redid the asparagus and took new pictures, too. It was a lot more “assertive” than I remembered! I’m going to note that in the recipe. I still love it, though!

  4. Such a striking look to these deviled eggs with bacon, and I know the smoked paprika had to have been the icing on the egg 🙂 Happy Easter Mollie 🙂

    • FrugalHausfrau

      Thanks Loretta! Bacon icing is now in my mind. Naaah, not going there, lol!! Though I did have some bacon fudge at a local brewpub. A novelty but I’m not hankering for it again.

    • FrugalHausfrau

      Thanks so much. Deviled Eggs are kind of a tradition around our Easter because the kids always love to dye hard boiled eggs.

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