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These bacon blue cheese deviled eggs are the perfect summertime BBQ addition. They’re full of flavor and packed with crunchy bacon.
Is there anything better than the combination of blue cheese and bacon? It’s so deliciously rich and flavorful.
But hear me out; I may have come up with the best trifecta of flavors! Blue cheese and bacon, all STUFFED into a deviled egg. Welcome to Flavor Town. Or something like that.
I used my Instant Pot Hard Boiled Eggs recipe to make the hard boiled eggs because it is my favorite foolproof egg recipe. They peel with ZERO sticking and come out perfectly cooked every time. Plus, it’s really hands-off, so that makes it even easier.
This deviled egg starts as most do with hard boiled eggs, mayonnaise, and mustard, but crumbled blue cheese, crispy, salty bacon, and just a touch of chives are added to the mix. The fresh herb addition puts this over the top.
If you’re in the mood for even more deviled egg recipes, try my Classic Deviled Eggs or my Soy Sauce Deviled Eggs.
Ingredients needed
- Hard boiled eggs
- Bacon
- Blue cheese
- Chives
- Mayonnaise
- Brown mustard
- Kosher salt
- Black pepper
My Pro Tip
Blue Cheese Deviled Egg Recipe Tips
To make things easier, you can use store-bought hard boiled eggs.
Use anything from a strong blue cheese to a milder gorgonzola for your cheese addition. Just make sure you crumble into small pieces so there is blue cheese in every bite.
Make this recipe up to 24 hours in advance.
Thick-sliced or peppered are my favorite bacon options.
If you can’t find chives you can use sliced green onions.
More appetizer recipes
Blue Cheese Deviled Eggs
Ingredients
- 6 thick sliced sliced bacon
- 6 large hard boiled eggs, peeled
- 1/3 cup mayonnaise
- 1/3 cup crumbled blue cheese
- 2 tablespoons minced chives
- 1 teaspoon brown mustard
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
Instructions
- Add bacon to a 12-inch skillet and cook over medium-high heat until crispy, about 5 minutes per side.
- Drain the bacon from the skillet on a paper towel lined plate and let cool. Once cooled, chop it into small pieces.
- Carefully cut eggs in half and remove the yolk.
- Add the yolk to a mixing bowl. Add almost all the bacon (save some for sprinkling on top), mayonnaise, blue cheese, chives, brown mustard, black pepper, and kosher salt.
- Stir until combined and creamy.
- Fill the egg white halves with the yolk filling.
- You can do this by scooping it into the egg or putting it in a piping bag and piping it into the egg. Top each egg with a little piece of bacon.
- Keep cold until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made deviled eggs for Easter, I was so disappointed. They were not as good as I remembered. Your recipe sounds great and its very different from mine. I think I’m going to try. Pinning.
Holy cow, this looks good! A definite step up from the classic deviled eggs.
I’m definitely in the “eat them for breakfast, lunch, and dinner” camp. I seriously want my own chickens. Looove these!
Another great twist on the deviled egg!
Love this twist on a classic!
What a delicious take on deviled eggs. Perfect for summer…or any time of year for that matter.
Why didn’t I think of this? YUM!
I like offering a variety of Deviled Eggs – these are a home run! BACON!!
This is a fantastic combo. Blue cheese is my favorite + bacon makes everything better. Yumm
What a fantastic combination! Love it!