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Bacon & Blue Deviled Eggs

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 mins
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.
  • Stir in the chopped bacon.
  • Add the Worcestershire Sauce and combine thoroughly.
  • 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