Bacon Deviled Eggs

Combine two of the best breakfast foods ever for this tasty Easter appetizer
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Author Meme


  • 6 large eggs
  • 4 slices bacon preferably center cut
  • 1/2 tsp bacon grease
  • 4 tsp water
  • 1/4 cup cottage cheese
  • 1/8 tsp paprika
  • 1/8 tsp cayenne pepper plus more for serving if desired
  • 1/8 tsp salt
  • 2 TBSP chopped green onion about one small green onion


Cook the bacon

  • My preferred method: Preheat the oven to 375*F. Line a baking sheet with foil. Place the bacon in one layer on the baking sheet. Cook for 15-20 minutes until crispy, flipping halfway through cooking. Remove to paper towels and set aside. Crumble bacon. Reserve 1/2 teaspoon of bacon grease.

Cook the eggs

  • Add the eggs to a pot of cold water. Bring the water to a boil. Cover and remove from heat. Let sit for 13 minutes. Drain and rinse with cold water. Let eggs sit in cold water for a minute or two, and peel under cold water.

Make the deviled eggs

  • Slice the eggs in half lengthwise. Remove yolks to a bowl, and stir in bacon grease, water, cottage cheese, paprika, cayenne pepper, and salt. Mash together until it's all combined and smooth. Stir in green onion and 3 tablespoons of cooked & crumbled bacon.
  • Spoon mixture back into the egg whites, using about 1 tablespoon of the mixture per egg half. Refrigerate for at least 30 minutes. Sprinkle each egg half with the remaining bacon just before serving. Enjoy!


*You can use already cooked bacon, but I like cooking the bacon while the eggs are cooking to get the bacon grease for the egg mixture. You'll need about 4 tablespoons of cooked & crumbled bacon for the recipe.
*You can substitute olive oil or water for the bacon grease if desired.