These Bacon & Crispy Shallot Deviled Eggs are such a delicious appetizer! They have just the right amount of creaminess, plus crispy shallots and bacon for flavor and texture.

Bacon and Crispy Shallot Topped Deviled Eggs On Light Gray Plate

For years I thought I didn’t like deviled eggs.

I’d had far too many deviled eggs at parties that had gag-inducing amounts of mayonnaise and way too much ground paprika dumped on top.

Have you had those too?

Deviled eggs don’t have to be that way.

I think the best deviled eggs are creamy and balanced, with a few star flavors added to make it more interesting than just hardboiled eggs with mayonnaise.

Case in point: I love these Smoked Salmon Deviled Eggs, which are classic with just a bit of smoked salmon, and these Chile Oil Scallion Deviled Eggs, which have a subtle Asian flavor theme.

In today’s case, crispy bacon and crispy shallots are the stars of the show.

They add both flavor and texture. Pete and I couldn’t stop eating these.

Bacon Bits and Crispy Shallot Deviled Eggs On Light Gray Plate

To get started, make the crispy shallots. It’s incredibly easy!

Place sliced shallots in a small saucepan, and add enough olive oil to cover the shallots:

Sliced Shallots In Small Stainless Steel Saucepan With Oil

Place the pan over medium heat and cook the shallots for about 10 minutes:

Cooking Crispy Fried Shallots In Stainless Steel Saucepan With Oil

Once the shallots are golden, pour the oil and shallots through a strainer:

Crispy Fried Shallots Strained From Cooking Oil

Make sure to reserve the shallot olive oil.

We’ll use a little bit of it in the filling, and the rest is great for cooking with vegetables. I never throw it out!

Next, it’s time to separate the eggs.

Slice 10 hard boiled eggs in half, then separate the egg yolks and whites:

Separated Hardboiled Eggs For Deviled Eggs With Yolks In One Bowl And Egg Whites On A Board

Combine the egg yolks with some of the crispy shallots, the shallot olive oil, crispy bacon, mayonnaise, mustard, salt, and pepper:

Hardboiled Egg Yolks, Mayonnaise, Crispy Bacon, Crispy Shallots, Mustard, Salt, And Pepper In Glass Mixing Bowls For Deviled Eggs

Here’s a post on How to Cook Bacon in the Oven, which is my preferred method!

If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor.

I like to blend this mixture up in the food processor to get it smooth, but you can also stir by hand if you don’t mind it a little chunkier.

Transfer the mixture to a piping bag, and pipe into the hardboiled egg white halves:

Piping Deviled Egg Mixture Into Hardboiled White Halves For Deviled Eggs

If you don’t want to pipe it, you can also use a cookie scoop or a spoon.

Add some extra crispy bacon and crispy shallot on top to finish it off:

Closeup Shot Of Crispy Bacon Crispy Shallot Deviled Eggs Appetizer

And it’s ready to enjoy!

Deviled Eggs FAQs, Tips, and Tricks:

Can deviled eggs be made ahead? You can prep the hardboiled eggs the night before, as well as make the filling. I wouldn’t recommend assembling them more than a few hours in advance, so the shallots don’t get soggy.

Can you freeze these? I don’t recommend it.

Can you refrigerate them? I wouldn’t refrigerate them already assembled, but you can refrigerate the hardboiled eggs and filling ahead of time, then assemble everything before serving.

How to transport: These are tougher than other foods to transport, but you can try these containers.

Are these healthy? This recipe is Whole30-compliant, paleo, gluten-free, low carb, and dairy-free. I think they’re healthy!

Bacon Bits and Crispy Shallot Deviled Eggs On Light Gray Plate

Bacon and Crispy Shallot Deviled Eggs

Servings: 20
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
These Bacon & Crispy Shallot Deviled Eggs are such a delicious appetizer! They have just the right amount of creaminess, plus crispy shallots and bacon for flavor and texture.
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Ingredients

  • 1 cup sliced shallots
  • 3/4 cup olive oil*
  • 10 large hard boiled eggs
  • 4 oz bacon cooked and crumbled**
  • 1/4 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp pepper

Instructions 

  • Place the sliced shallots in a small saucepan and pour the olive oil on top. The oil should cover the shallots (or come pretty close). If needed, add more oil to cover.
  • Cook the shallots over medium heat for about 10 minutes, until the shallots are golden brown. Make sure to watch them closely at the end, since they can go from crispy to burned quite quickly.
  • Pour the crispy shallots and oil through a strainer set inside a bowl, reserving both the shallots and oil.
  • Cut the hard boiled eggs in half and remove the yolks to a food processor bowl. Set the remaining egg whites on a cutting board.
  • To the food processor bowl, add 1/4 cup of the crispy shallots, 2 tbsp of the shallot oil, 2 tbsp of crumbled bacon, mayonnaise, mustard, salt, and pepper. Process for about 30 seconds, until smooth.
  • Transfer the mixture to a piping bag, and fill the hard boiled egg whites.
  • Garnish each egg with the remaining crumbled bacon and crispy shallots. Enjoy!

Notes

*Use a regular olive oil, not extra virgin.
**Here's a post on How to Cook Bacon in the Oven, which is my preferred method!
Note on the calories per egg: the calculations here are done automatically and include the entire 3/4 cup of olive oil, which isn't used entirely for the recipe. It's probably closer to 100 calories per egg.

Nutrition

Calories: 152kcal, Carbohydrates: 2g, Protein: 4g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 85mg, Sodium: 109mg, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Appetizer
Cuisine: American
Author: Fifteen Spatulas

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