Last Updated on October 7, 2025 by Melissa Reome
Deviled eggs are a staple at every gathering. They are easy to make, budget friendly, and always one of the first things to disappear from the table. Today I am putting a smoky twist on this great classic appetizer with BBQ sauce in the filling and sweet candied bacon on top. The result is creamy, tangy, smoky, and a little sweet all in one bite.
Why You’ll Love This Recipe
These BBQ deviled eggs combine the comfort of a classic with the flavor of the grill. The filling is creamy with a smoky kick, and the candied bacon adds crunch and sweetness. They’re simple enough for a weeknight but impressive enough for holidays, tailgates, or any backyard gathering. But most of all, they are delicious!
Recipe at a glance:
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 12 halves
Best For: Cookouts, tailgates, parties, holidays
Classic Deviled Egg Ingredients
A classic recipe for deviled eggs keeps things simple. The base is made from hard-boiled eggs, mayonnaise, mustard, and a touch of vinegar for tang. The mixture is seasoned lightly with salt and pepper, then spooned or piped back into the egg whites and topped with paprika.
Most traditional recipes use:
Hard-boiled eggs: the foundation of the dish
Mayonnaise: gives the filling a creamy texture
Mustard: adds a little bite and color
Vinegar or lemon juice: balances the richness
Salt and pepper: for seasoning
Paprika: for color and a hint of warmth on top
From there, people make it their own by adding ingredients like relish, hot sauce, or bacon. My BBQ version follows the same basic formula but layers in smoky flavor from BBQ sauce and a sweet crunch from candied bacon.
How to Cook and Peel Eggs for Deviled Eggs
There are a number of different methods for making hard-boiled eggs including boiling, steaming, and even pressure cooking. I will discuss three different methods for boiling them on the stove as I find the methods quite simple. Until you’ve established which method and timing works best for you, I like to cook an extra egg as a “test egg”. In other words, follow the directions to cook the eggs and break it open to make sure it is cooked to your liking. If it isn’t cooked quite enough, cook your eggs for a minute or two longer.
How Long to Boil Eggs for Deviled Eggs
Cook time for making hard-boiled eggs will vary slightly depending on a number of factors such as the size of the eggs, altitude, amount of water covering the eggs and the intensity of boiling. If you undercook your eggs, the texture isn’t ideal for deviled eggs. If you overcook the eggs, you will get the greenish gray ring and extra sulfur smell. This is why cooking an extra egg as a “test egg” is always good insurance for making sure you cook the bulk of your eggs perfectly.
Methods to Hard Boil Eggs
Hot Start Boil Method
- Place large eggs into already boiling water. Make sure there is enough water to cover the eggs by 1 to 2 inches (if cooking over 6 eggs, cover with 2 inches of water).
- Reduce to a gentle boil and cook for 11 to 13 minutes.
- Transfer immediately to an ice bath for 15 minutes.
- Peel eggs under cool running water.
Cold Start Boil Method
- Add large eggs to a saucepan, cover the eggs with 1 to 2 inches of cold water (if cooking over 6 eggs, cover with 2 inches of water).
- Bring to a boil, then reduce to a simmer.
- Cook the eggs for 10 to 12 minutes
- Transfer eggs immediately to an ice bath for 15 minutes.
- Peel eggs under cool running water.
Boil and Rest Method (Carryover Cooking)
- Boil water in a saucepan and lower the large eggs into the water carefully. Make sure there is enough water to cover the eggs by 1 to 2 inches (if cooking over 6 eggs, cover with 2 inches of water).
- After 2 minutes, remove saucepan from the heat, cover and let eggs sit in the hot water for 12-13 minutes
- Transfer eggs immediately to an ice bath for 15 minutes.
- Peel eggs under cool running water.
Optional Tap Trick
Some cooks lightly tap the wide end of raw eggs on a counter before boiling until they hear a “ping” or little “pop” noise. This trick went viral on social media a couple years ago and it is supposed to allow the shells to come off easier. I have done it a number of times myself, but typically once the eggs boil, they stay together but they form large cracks.On occasion, some of the egg white slips out of the cracks and the egg white halves won’t be completely smooth. If you’ve never tried it before, practice with some extra eggs and see what you think. I personally enjoy hearing the little ping and use this method quite frequently. Whether it truly helps or not, I’ll let you be the judge.
Tips for Peeling Hard-Boiled Eggs Easily
Peeling eggs cleanly comes down to a few small but important factors. Slightly older eggs or those around 7 to 10 days old peel much easier than very fresh ones because the pH level rises as the egg ages, helping the shell separate from the white. Transferring them straight into an ice bath after cooking stops the heat and creates steam between the shell and the egg.
Once the eggs are cool, gently tap and roll each egg on the counter to crack the shell all over before peeling under running water. The water helps lift off stubborn pieces and gives you smooth, clean eggs perfect for deviled eggs.
How to Make the Filling for Deviled Eggs
Once your eggs are peeled, slice them in half lengthwise with a sharp knife. Remove the yellow yolks, place them in a small bowl, and set the halved egg whites aside. Mash the egg yolks really well with a fork. Then, mix the egg yolks with mayonnaise, mustard, vinegar, and BBQ sauce until the mixture is creamy. Pick out a BBQ sauce that has a nice sweet and smoky profile. For these eggs I used Dinosaur BBQ Slathering Sauce. Season with salt and pepper to taste. For the smoothest texture, push the yolks through a fine mesh strainer before mixing.
Recipe for Deviled Eggs with BBQ Sauce and Candied Bacon
Equipment You’ll Need
You’ll need a medium saucepan, tongs, a mixing bowl, a wire rack and baking sheet for the bacon, a fork or fine mesh strainer for the yolks, and a piping bag or zip top bag for neat filling.
- Cook and peel the eggs using one of the methods above.
- Prepare candied bacon using the method below.
- Make the filling: mash yolks with mayonnaise, mustard, vinegar, and BBQ sauce until smooth. Season to taste.
- Assemble: pipe or spoon filling into the egg whites.
- Top with candied bacon and sprinkle lightly with smoked paprika and chives.
How to Make Candied Bacon for Deviled Eggs
Candied bacon is simple to make and adds a great sweet crunch to these deviled eggs. Start with thick cut bacon for the best texture. Line a baking sheet with foil and place a wire rack on top so the bacon cooks evenly. Alternatively, you can also use the same method on a grill using indirect heat. If you cannot get thick cut bacon, the cook time will be much quicker.
Lay the strips in a single layer and sprinkle each one with the brown sugar and BBQ rub mixture, pressing lightly so it sticks. Bake at 350°F for 15 to 25 minutes, or until the bacon is deep golden and caramelized. Keep a close eye on it so the sugar doesn’t burn. The cook time can certainly vary depending on a number of factors.
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Let the bacon cool completely on the rack before chopping. As it cools, it firms up and becomes perfectly crisp and glossy. It is hard to give an exact cook time due to differing bacon thickness, oven variances and altitude differences.
How to Pipe Deviled Egg Filling
You can use a small spoon to spoon the filling into your egg whites, but using a piping bag or pastry bag makes them look clean and professional. If you have a piping bag, fit it with a large round or star tip for a pretty swirl. The star tip gives a classic ridged look, while a round tip creates a smooth, simple finish.
If you don’t have a piping bag, a plastic zip-top bag works just as well. Spoon the filling into the bag, push it toward one corner, and snip off a small piece of the tip. This makes it easy to control the flow of filling without any special tools.
Tip: Chill the filling for 10 to 15 minutes before piping. A slightly thicker consistency holds its shape better and gives cleaner edges. Wipe the tip between eggs for a neat presentation, and you’ll have perfect deviled eggs every time.
Tips for Making the Best Deviled Eggs
Don’t Overcook the Hard-boiled Eggs
If you cook eggs too long, the yolks will turn gray-green and taste chalky. Undercooked eggs will have soft yolks that do not blend well for filling.
Mash the Egg Yolks Well
Use a fork to mash up the egg yolks really well prior to adding the other ingredients. This will allow you to break the yolks into much smaller pieces and then have a smoother filling.
Chill Before Serving
Let filled eggs rest in the fridge for at least 30 minutes. The flavors meld and the texture firms up for a nicer bite. With this recipe, keep the candied bacon at room temperature while the eggs are chilling. Add the candied bacon prior to serving to keep it crisp.
Common Mistakes to Avoid
-
Don’t skip the ice bath: it makes peeling so much easier.
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Avoid overcooking: green yolks taste dry.
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Fill just before serving so the tops stay fresh and glossy.
Variations and Additions
Spicy BBQ: Add a few drops of hot sauce or a pinch of cayenne to the yolk filling.
Smoky Flavor: Mix in a dash of smoked paprika or chipotle powder to the egg yolk mixture.
Extra Bacon: Fold chopped candied bacon into the filling for even more crunch.
Make Ahead
Cook the eggs and make the filling a day before serving. Keep the whites and yolk filling separate in the fridge, then fill just before serving.
For the candied bacon you have a few options. When refrigerating candied bacon, it can soften up and not be as firm. You can either make it the day of serving or if made ahead, pop it in the oven to liven it up a bit. Preheat the oven to 350ºF and reheat the bacon for about 5 minutes or so then cool it at room temperature and chop.
How to Store Deviled Eggs Safely
How Long Can Deviled Eggs Sit Out?
Deviled eggs should stay chilled until serving and never sit at room temperature for more than two hours.
How to Store Deviled Eggs
Store deviled eggs in an airtight container in the refrigerator for up to two days. Keep them chilled until ready to serve and avoid leaving them out for more than two hours. For best texture, store the filling and whites separately, then fill before serving. As previously mentioned, keep the candied bacon at room temperature while the eggs are chilling. Add the candied bacon prior to serving to keep it crisp.
Frequently Asked Questions
What should I serve the deviled eggs on? How should I transport them?
If you are serving deviled eggs at home, you can place eggs on a serving platter or display board. However, you have to take extra precautions when traveling with them so they don’t tip over. I put together this list on Amazon of helpful containers, serving platters and more should you need to purchase something.
Can you freeze deviled eggs?
No, the texture of the egg whites and filling does not hold up well when frozen.
Why is my deviled egg filling lumpy?
The egg yolks may not have been mashed enough. I find that if you break up all the yolks with a fork really well prior to adding the other ingredients, you can get it nice and smooth. For an ultra smooth filling, push the mixture through a strainer to get rid of big lumps. Or, you can blend the filling in a mini food processor.
Serving Suggestion:
These deviled eggs would be great served with anything from the grill such as ribs, chicken, burgers or a great steak. We even love them when we are cooking indoors and want some of that BBQ flavor.
I’ve made a lot of deviled eggs over the years, but this BBQ version might just be my favorite. The smoky filling, a touch of tang, and that sweet crunch from candied bacon just makes people smile. They’ve got the comfort of a classic but a flavor that feels like BBQ love. If you make them for a party, don’t expect leftovers as people eat them up in no time.
Best BBQ Deviled Egg Recipe with Candied Bacon
Equipment
- 1 sauce pan medium (varies depending on number of eggs being cooked)
- 1 mixing bowl
- 1 fork or fine mesh strainer
- 1 piping bag or zip top bag
- 1 baking sheet and wire rack for bacon
Ingredients
Deviled Eggs
- 6 eggs large
- 3 tbsp mayonnaise full fat preferably
- 1 tsp mustard Dijon or yellow
- 1 tbsp BBQ sauce (plus 1 tsp) Pick a sweet and smoky flavor. I used Dinosaur BBQ Slathering Sauce
- 1 tsp apple cider vinegar
- smoked paprika for garnish
- 1 tbsp fresh chives finely chopped, for garnish
- salt to taste
- black pepper, fresh ground to taste
Candied Bacon
- 6 slices bacon, thick cut Note: this will make a few extra slices for snacking.
- 1/2 cup brown sugar
- 2 tbsp BBQ rub I used Dinosaur BBQ Big Action Spice Rub. Pick something that is not too salty.
- 1 tbsp maple syrup
Instructions
Candy the Bacon
- Preheat the oven or grill (indirect heat) to 350ºF.
- Mix the brown sugar and BBQ rub together in a shallow dish.
- Lightly coat each piece of bacon with the mixture on both sides.
- Drizzle the maple syrup over the bacon.
- Place the bacon slices on a foil lined baking sheet fitted with a rack.
- Bake for 15 to 25 minutes or until caramelized and crisp (may take longer in some instances). Watch closely as the bacon can burn quickly toward the end of the cook time. Cool the bacon completely then chop into bite sized pieces. The bacon will firm up once cool. If you prefer you make chop the bacon into tiny pieces and place multiple candied bacon bits on top of each deviled egg.
Hard Boil the Eggs
- Lower eggs into a pot of boiling water and bring back to a simmer once the eggs are added. If cooking 6 eggs, make sure the water covers the eggs by at least an inch. If cooking over 6 eggs, aim for 2 inches of water for even cooking.*for alternate methods to hard boil eggs, see post.
- Simmer the eggs for 13 minutes then remove from the stove. Note: If high-altitude cooking, cook time may vary by a couple minutes.
- Transfer the eggs immediately into an ice bath for 15 minutes then peel over cool running water.
Make the Deviled Egg Filling
- Slice the eggs in half lengthwise with a sharp knife, remove the egg yolks, and place the egg yolks in a bowl.
- Mash the yolk with mayonnaise, mustard, vinegar and BBQ sauce until smooth. Note: add 1 tbsp of BBQ sauce at first then taste the mixture. Add the additional tsp of sauce if desired.
- Season with salt and pepper to taste.
Assemble the Deviled Eggs
- Pipe or spoon the egg yolk mixture back into the egg whites.
- Sprinkle the smoked paprika over the eggs lightly and top with chives.
- Top each egg with a piece of the candied bacon.
- Serve immediately or cover and refrigerate for up to 2 days. *Note: if making a day ahead of time, wait to fill the eggs until you plan to serve. Just cover and refrigerate the filling until needed then pipe or spoon into the egg white halves.*Note: if not serving immediately, the candied bacon will lose it's crunch in the refrigerator. In this case, it is advisable to make the candied bacon the day you plan to serve. Alternatively, if you made the candied bacon a day ahead of time and refrigerated it, place the bacon in a 350ºF oven for a few minutes then let cool so it will firm up again. Then place on top of prepared eggs.