Bacon Deviled Egg Salad

This Whole30-friendly, make-ahead Bacon Deviled Egg Salad is perfect for picnics and packed lunches. Topped with bacon, this dish is sure to be a crowd-pleaser!A closeup of Bacon Deviled Egg Salad on a lettuce leaf in a blue and white bowl.

Longtime readers know that I’m not patient enough to roll up my sleeves and make real deviled eggs—you know the kind, with elaborately piped yolks and prettily garnished tops. That’s why I slouched my way into coming up with a Lazy Devils recipe. Still, I love the flavor-profile of traditional deviled eggs—slightly piquant and creamy—and when they’re topped with crispy bacon bites, I devour ’em like porky candy.

So I decided to put on my big-girl pants and actually make some deviled eggs for once. I put on my apron, dug my pastry bag and decorative tips out of my messy kitchen junk drawer, and cracked my knuckles. TIME TO DO SOME WORK, MICHELLE!

But then, about halfway through—right around the time I was popping the yolks out of my hard-cooked eggs to make a big bowl of filling—I realized something: WHO CARES? Seriously: Every time I see a plate of beautifully prepared deviled eggs, I spend about zero total seconds admiring the way they look before popping them into my open mouth. So unless the Queen of England is coming over for tea, all I care about is the way these babies taste.

So what’s a short-cutter like me supposed to do? Answer: Put away all the extra equipment and make a big bowl of Bacon Deviled Egg Salad instead!

An overhead shot of Bacon Deviled Egg Salad divided into serving bowls.

This Whole30-friendly, make-ahead egg salad is going to become one of my summer BBQ staple side dishes. Like traditional deviled eggs, I start with hard-cooked eggs and pop out the yolks to make a smooth and tangy base. However, instead of carefully piping the sunshine-colored filling back into a bunch of halved egg whites, I simply chop up the whites and add some herbs and flavor boosters to transform it into my favorite egg salad. It’s even simpler to make if you already have pre-cooked eggs in your fridge.

Now, let’s whip up my Bacon Deviled Egg Salad recipe and make you the star of your neighborhood block parties!

Serves 4


  • 10 large eggs
  • 4 ounces bacon, chilled in freezer for 20 minutes
  • ⅓ cup homemade Paleo mayonnaise or Primal Kitchen Mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 large shallot, minced (about ¼ cup)
  • ¼ cup minced fresh Italian parsley leaves
  • 2 tablespoons minced fresh chives
  • 1½ teaspoons Diamond Crystal brand kosher salt (use ½ the amount if you’re using a fine grain salt)
  • ¼ teaspoon ground black pepper
  • lettuce leaves (optional)
  • ½ cup sprouts (optional)
  • Small sweet peppers (optional)




Hard cook your eggs the old-fashioned way, in a steamer, or in a pressure cooker. (I won’t tell anyone if you buy the pre-cooked peeled eggs at the store.)

An overhead shot of hard boiled eggs in a blue and white bowl.

For those of you who don’t have a pressure cooker, steaming your eggs is another cooking method that makes them super easy to peel. I follow this technique from Serious Eats, which involves filling a large pot with an inch of water, plopping in a steamer insert, covering the pot, and bringing the water to a boil over high heat. Once the water is boiling, carefully arrange the eggs in a single layer in the steamer insert. Cover the pot and steam the eggs for 12 minutes.

Eggs in a silicone steamer in an open pot.

When the eggs are finished cooking, scoop ’em out with a slotted spoon and transfer them to an ice bath to chill for at least 5 minutes.

Hard cooked eggs chilling in an ice bath.

While the eggs are cooking, slice the chilled bacon crosswise into ¼-inch pieces. Toss the bacon slices into a large cast iron skillet and crank the heat up to medium. Slowly render the bacon until the grease is released and the bits get crunchy (around 15 to 20 minutes).

An overhead shot of bacon bits frying in a large cast iron skillet.

Transfer the crispy bacon bits onto a paper towel-lined plate and set aside to cool.

Crispy bacon bits are drained on a paper towel lined plate.

Peel the eggs…

Someone peeling a hard cooked egg.

…and cut them in half, lengthwise.

Someone slicing a bunch of hard cooked eggs on a wooden cutting board.

Pop out the yolks into a bowl…

Someone popping the egg yolks out of halved hard cooked eggs.

…and add the mayonnaise, mustard, and lemon juice.

Mayonnaise, mustard, and lemon juice is added to a bowl filled with hard cooked yolks.

Stir and smush, until mostly smooth.

The yolks, mayonnaise, mustard, and lemon juice are mixed until smooth.

Roughly chop the egg whites…

The hard cooked egg whites are chopped into small chunks.

…and add them to the bowl along with the minced shallots, parsley, chives, salt and pepper.

The diced egg whites and herbs are added to the creamy egg yolk/mayo mixture.

Mix carefully to combine. Taste for seasoning and adjust if necessary.

All the ingredients for bacon Deviled Egg Salad are mixed carefully.

Scoop into serving bowls (and line with lettuce leaves if desired). Top with sprouts and crispy bacon bits.

Bacon Deviled Egg Salad is topped with sprouts and crispy bacon bits.


An overhead shot of Bacon Deviled Egg Salad in a bunch of blue and white bowls.

I know—some of you are probably upset that I never ended up making deviled eggs after all. Well, if you really feel like stuffing something, I recommend spooning your egg salad into mini sweet bell peppers. The peppers offer a brightly sweet and crunchy balance to the creamy, rich egg salad.

Bacon Deviled Egg Salad in small hollowed red bell peppers.

You can store the egg salad in the fridge for up to 4 days—just don’t add the sprouts and bacon bits until you’re ready to serve!

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