Bacon And Cream Cheese Deviled Eggs Recipe

Indulge in these incredibly rich and decadent Bacon and Cream Cheese Deviled Eggs! Forget fluffy; this recipe delivers a dense, creamy filling bursting with smoky bacon and tangy cream cheese. Not your grandma's deviled eggs – these are intensely flavorful and perfect for parties or a special treat. Reviewers rave about the surprisingly 'uneggy' taste, making this a crowd-pleaser even for those who aren't deviled egg fanatics!

Prep Time 25 mins
Cook Time 50 mins
Calories 91.9 kcal
Protein 7g
Rating 4.1 (7 Reviews)
Bacon And Cream Cheese Deviled Eggs 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bacon And Cream Cheese Deviled Eggs

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How to Make Bacon And Cream Cheese Deviled Eggs

  1. Hard-boil 6 large eggs. Place in an ice bath for 10-15 minutes to cool.
  2. Peel eggs carefully and cut in half lengthwise. Gently remove yolks and place in a large mixing bowl.
  3. Cook 4 slices of bacon until crispy. Drain on paper towels and crumble once cool.
  4. Add 4 ounces (113g) of cream cheese, cut into small pieces, to the yolks.
  5. Add 1 teaspoon of mustard powder to the yolk mixture.
  6. With a hand mixer on low speed, gradually add 2 tablespoons of ranch dressing, mixing until a thick paste forms.
  7. Increase mixer speed to medium-high and beat until light and fluffy, able to form stiff peaks.
  8. Gently fold in the crumbled bacon.
  9. Fill the egg whites with the bacon cream cheese mixture.
  10. Refrigerate for at least 30 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

1g

Fat

16g

Carbs

0g