If there’s one thing that disappears first at every brunch, potluck, or holiday table, it’s deviled eggs, especially when they’ve got Carla Hall’s signature smoky bacon twist. These are not your average deviled eggs. We’re talking crispy bacon, creamy yolks, a touch of heat, and that perfect pop of Southern soul.

So if you’re looking to bring a crowd-pleasing app to your next get-together, or just want to treat yourself (because you deserve it), this recipe is a must-make.

Why You’ll Love These Deviled Eggs

Smoky + Savory: The crumbled bacon takes it to a whole new level.
Perfectly Balanced: Creamy, tangy, spicy—just the right amount of each.
Crowd Favorite: Make a double batch. Trust me, they vanish fast.
Classic, with a twist: Carla Hall brings her Southern charm to a timeless recipe.

Tips for the Best Deviled Eggs

Don’t skip the vinegar, it gives the filling that irresistible tang!
Want extra smoky flavor? Use smoked paprika or chipotle powder instead of cayenne.
Make them ahead! Assemble a few hours before serving and keep chilled.
For a fresh twist, top with chives, microgreens, or even pickled jalapeños.

These deviled eggs are proof that the classics never go out of style, especially when they’re dressed up with a little bacon.

P.S. Want more Southern-inspired recipes like this? Sign up for my newsletter and I’ll send fresh finds straight to your inbox each week!

Gina

Ingredients

3 strips bacon regular cut
12 large eggs
Kosher salt
1 tablespoon white vinegar or cider vinegar
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
chives garnish

Instructions

In a medium skillet, cook the bacon over medium heat, until browned and crisp, about 10 minutes. Drain on paper towels. When the bacon is cool, crumble into fine pieces and set aside for assembly.
Put the cold eggs in a large saucepan and add enough water to cover them by 1 inch. Add 1 tablespoon salt, then bring to a boil. Cover the saucepan and remove from the heat then let stand, covered, for 10 minutes.
Fill a large bowl with ice water. Remove the eggs from the saucepan, gently roll on the counter to crack all over, then place them in the cool water (the water will get under the membranes and make the eggs easier to peel). Once the eggs have cooled down, peel them, one by one. Pat the eggs dry then cut each egg in half crosswise.
Carefully remove the yolks and transfer to a large bowl. Mash with a fork, then sprinkle the vinegar over the yolks. Add the mayonnaise, mustard, cayenne, black pepper, and 1/4 teaspoon salt. Stir until well mixed and smooth. Taste and add more salt if needed to suite your taste.
Transfer the mashed yolks to a piping bag fitted with a plain or rosette tip. *Pro Tip: You can also use a resealable plastic bag: just snip a hole in a corner to create a quick piping bag. Pipe the yolks into the whites and garnish with the crumbled bacon and chives (if using).