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Bacon Deviled Eggs are creamy with just the right amount of mayonnaise plus an added tang of horseradish. Perfect for brunch, Easter, this holidays, baby and wedding showers.

Bacon Deviled Eggs

Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Donya | asouthernsoul.com


  • 12 eggs
  • 3/4 cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon chives, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 4 strips bacon - cooked and crumbled


Instant Pot Eggs

  • Place eggs in Instant Pot on rack that came with the instant pot or steamer basket. Pour water into Instant Pot, put lid on and close vent. Press manual and set for 7 minutes. Once the timer goes off and the 7 minute cycle is up, carefully quick release pressure. Remove eggs from pot and  in ice water bath for 5 minutes. 

Hard Boiled Eggs

  • In a large pot, place eggs and cover with cold water. Cook on medium high heat until water comes to a boil. Turn off heat, cover pot with lid and let sit for 13 minutes. Uncover, drain and rinse with cold water. Let eggs cool completely.

Bacon Deviled Eggs

  • Peel eggs making sure no shell remains. Cut eggs in half, remove yolks and place in medium size bowl. Place whites on serving platter. Mash yolks with a fork to a small crumble. Add mayonnaise, horseradish, chives, salt and pepper and mix until smooth.
  • Using a small spoon or a plastic bag fitted with a star tip/snipped end, fill whites with deviled egg mixture. Sprinkle on bacon and extra chives.
  • Serve immediately!