Bacon & Blue Deviled Eggs

Blue cheese and bacon deviled eggs are the bold twist on deviled eggs you never knew you needed! Salty bacon and strong blue cheese make these a showstopper! Prep this easy deviled egg recipe ahead of time for a unique appetizer or snack.

For extra details on the recipe keep reading, for only the recipe card click here!
Deviled eggs topped with bacon and gorgonzola cheese on a black slate surface.

This post may contain affiliate links.

Bold flavors are the best flavors in my opinion. I love red wine, whiskey, IPAs, black coffee, strong cheeses, garlic, sauerkraut, and extra dark chocolate (just to name a few).

I’m also a fan of deviled eggs, as it seems most Americans are. How many times have you shown up to a potluck and there’s three trays of the traditional recipe, maybe with a small twist here and there? I decided to remedy this by creating a unique version of the deviled egg, something bold and beautiful, if you will.

Ingredient Notes

To make these blue cheese and bacon deviled eggs, you’ll need:

  • Hard boiled eggs: For easy to peel eggs make sure to boil them a couple days in advance. (Learn how to hard boil eggs here!)
  • Cooked bacon: Standard thickness or thin cut bacon is best for this deviled egg recipe. Thick cut will be too overpowering in texture. Pancetta may also be used.
  • Mayonnaise: The flavor of mayo is classic in deviled eggs. You could also swap it out for sour cream or a thick plain yogurt such as Greek yogurt, but the flavor will change a bit.
  • Mustard: Whole grain dijon mustard is my go to for this recipe, but dijon mustard or yellow mustard will work as well if you prefer.
  • Worcestershire Sauce: I know, I can’t pronounce it either, but the salty, savory, umami flavor is an absolute must!
  • Cheese: Any kind of blue cheese you like best should be selected, gorgonzola is my favorite!
Cooked bacon strips, halves of hard boiled eggs, whole grain mustard, gorgonzola, mayonnaise, and Worcestershire sauce on a wooden surface.

How To Make Blue Cheese and Bacon Deviled Eggs

Before you can get to making the eggs, you’ll need to cook up some bacon, and hard boil eggs. (I’ve shared my technique for hard boiling eggs here.)

  1. Peel and rinse your eggs and use a knife to cut them in half lengthwise, popping the yolks onto a plate.
    • I’ve found that using a damp towel or paper towel to wipe the knife clean between each egg makes for the smoothest and cleanest cut.
    • Rinse and gently dry the whites so they’re completely clean from any remnants of yolk. (Not necessary but best for presentation.)
  2. Use a fork to mash the yolks as fine as you can get them.
  3. Once the yolks are broken up finely, add them to a mixing bowl. Mix in your mayonnaise, Dijon mustard, and blue cheese.
  4. Stir in the Worcestershire Sauce and mix well.
  5. Next, add the chopped bacon. (Set aside 12 bits for garnish.)
  6. Use a fork or spoon to evenly distribute the filling between all the egg whites. Finish off each egg with a piece of the chopped bacon and a crumble of blue cheese and place them on your serving tray.

Can I Make Deviled Eggs Ahead Of Time?

Yes! Deviled Eggs are one of those great easy appetizers you can make in advance to make entertaining easier.

  • The best way to prepare deviled eggs ahead of time is to store the filling separately from the egg whites.
    • Keep each in separate airtight containers for up to 3 days. (Although the fresher the better in my opinion!)
      • Place a sheet of plastic wrap or parchment paper directly on top of the filling to avoid the top layer from drying out and forming a skin.
    • If you plan on prepping the filling more than 12 hours in advance I’d recommend waiting to mix in the bacon until right before serving.
  • You can also assemble the blue cheese and bacon deviled eggs completely ahead of time.
    • This is best to do the night before or morning of serving.

What Drinks Pair Well?

With the bold and salty flavors of these Deviled Eggs, you’ll want a nice complementary flavor from your drink.

Wine drinkers will enjoy a Sauvignon Blanc or Pinot Noir, while beer lovers should pair these with an IPA.

Deviled eggs topped with bacon and gorgonzola cheese on a black slate surface.
Deviled eggs topped with bacon and gorgonzola cheese on a black slate surface.

Bacon and Blue Cheese Deviled Eggs

Sarah Dougall Shorter
If bold flavors are your style, you'll LOVE this twist on deviled eggs. Salty bacon and strong blue cheese make these a showstopper!
Total Time 15 minutes
Course Appetizer, Snack
Cuisine American
Servings 12 Servings
Calories 78 kcal


  • 6 Hard Boiled Eggs
  • 6 Strips Cooked Bacon (chopped)
  • 2 Tablespoons Whole Grain Dijon Mustard
  • 2 Tablespoons Mayonnaise
  • 2+ Tablespoons Crumbled Blue Cheese or Gorgonzola
  • 1 Tablespoon Worcestershire Sauce


  • Set aside 12 crumbles of the blue cheese and 12 bits of bacon for garnish.
  • Peel and rinse the hard boiled eggs.
  • Slice the eggs in half lengthwise with a clean knife.
  • Carefully pop out the yolks onto a plate and set aside the whites.
  • Use a fork to mash the yolks as fine as you can, eliminating as many large chunks as possible.
  • Transfer the yolk to a mixing bowl and add the Dijon, mayo, and blue cheese, mix well.
  • Add the Worcestershire Sauce and combine thoroughly.
  • Stir in the chopped bacon.
  • Using a fork or spoon, evenly distribute the mixture between all the egg whites.
  • Garnish each piece with one bit of bacon and one crumble of blue cheese.


  • Deviled eggs can be stored in an airtight container in the refrigerator for up to 3 days. 
  • When slicing the eggs, wipe the knife clean between each cut. 
Keyword Bacon, Cheese, Egg, make ahead

More Appetizer Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating