Yes, I’m writing about Easter 5 days late. So what?! I’m 7 months pregnant and am therefore moving realllly slowly these days. I’ve had heartburn like you wouldn’t believe; I feel like the Game of Thrones dragon – I can most definitely spew fire out of my mouth on command. I’m not complaining though, I am loving every minute of it!

The best part of Easter was sampling the superb buffet of food at my aunt’s house. It’s the one time in your life that overeating is glorified. Instead of the “judgey” look, you just get a smile or even better, someone telling you, “you’re eating for two, eat this cupcake.”

I decided to bring deviled eggs to the party…and not just any deviled eggs – bacon deviled eggs. If you don’t know why I added bacon to this recipe, then my blog is not for you. They were extra creamy and delicious and embarrassingly easy to make. I’m 99.9% positive you have all of the ingredients in your fridge right now. Again, if you don’t have bacon in your fridge, what are you doing with your life?! You should go do some serious soul-searching.

Try them out and let me know what you think!


Bacon Deviled Eggs


  • 6 eggs
  • water
  • 4 TB good-quality mayonnaise
  • 1 TB dijon mustard
  • 3 slices bacon, cooked and chopped
  • 1 TB finely chopped parsley+ extra for a garnish
  • salt and pepper


  1. Place the eggs in a medium-size pot. Fill the pot with water just until the water covers the eggs. Bring the water to a boil, place the lid on the pot, and turn off the heat. Let the eggs steam/cook for 10 minutes.
  2. Cook bacon in pan until crispy.
  3. After 10 minutes, drain the water from the eggs. Run each egg under cool water and peel.
  4. Cut each egg in half and scoop the yolk into a medium-size bowl. Set the egg whites to the side. Mash the egg yolks with a fork.
  5. To the egg yolks add: mayonnaise, dijon mustard, bacon pieces, parsley, and salt and pepper (if needed). Gently stir the ingredients together.
  6. Add a few bacon pieces at the bottom of the egg yolk.
  7. Spoon or pipe (using a ziplock bag with the end cut off) the egg filling into the center of each egg white. Garnish with chopped bacon, paprika and extra parsley.