Bacon & Scallion Deviled Eggs

March 20, 2015
Kick your deviled eggs up a notch with the fabulous flavor combination in these scrumptious Bacon & Scallion Deviled Eggs.

Bacon and Scallion Deviled Eggs

In college and graduate school, I used to live on bagels for breakfast.  Heck, quite often I ate them for lunch and dinner, too.  To me, there was nothing better than a soft and chewy {untoasted} bakery bagel slathered with cream cheese.  

Now when I was at my dorm or {in later years} my apartment, it was standard ol' plain cream cheese I enjoyed as my bagel schmear.  But when I journeyed out to the bagel shop? ... I always indulged in one of their flavored cream cheeses as a treat.

So you're probably thinking, just what do bagels and cream cheese have to do with deviled eggs?
Based on the flavor combination of these Bacon & Scallion Deviled Eggs, I bet you can probably guess.

Yes ... my absolute, hands-down, all-time favorite cream cheese flavor to enjoy with my bagels is ... 

bacon & scallion!

Bacon and Scallion Deviled Eggs

So naturally I used my favorite cream cheese combination as inspiration for these totally scrumptious Bacon & Scallion Deviled Eggs.  There's just something about bacon and scallions together that is oh so good.

And I'm excited to say that bacon-scallion flavor combination I loved so much in my bagels and cream cheese absolutely rocks in these Bacon & Scallion Deviled Eggs, too.  In fact, these may just be my new absolute, hands-down, all-time favorite deviled eggs.

Check out these other tasty hard boiled egg recipes:
Bacon and Scallion Deviled Eggs

Bacon & Scallion Deviled Eggs
Source:  A Tracey creation

  • 6 hard boiled eggs
  • 2 slices bacon, cooked and crumbled
  • 1 T. finely chopped scallion {about 1 green onion}
  • 1 tsp. fresh lemon juice
  • pinch salt
  • pinch black pepper
  • 1/4 c. mayonnaise
  1. Cut hard boiled eggs in half lengthwise. Remove yolks and place in a small mixing bowl.
  2. Mash yolks with a fork until they resemble a sandy texture. Mash in lemon juice, half of the bacon crumbles, scallions, salt, and pepper until well combined. Add mayonnaise; stir until well combined and smooth.
  3. Place yolk mixture in a piping bag fitted with a large round tip.* Pipe yolk mixture into the cavity of each egg white. Garnish each deviled egg with remaining bacon crumbles and additional chopped scallions {optional}.
  4. Refrigerate for two hours or overnight before serving to allow flavors to meld.
* I use a disposable piping bag. A zip-top baggie can also be used ~ place yolk mixture in the baggie, seal, and cut a bottom corner of the baggie. Or, simply use two spoons to spoon the yolk mixture into the egg whites.

See my step-by-step 'How to Hard Boil Eggs' article on the How-To section of


Enjoy these other deviled egg creations from The Kitchen is My Playground...


  1. why have i never thought to put bacon on my deviled eggs!?!?! can't wait to try this!! thanks for sharing, pinning :)

  2. Mind = Blown. Bacon and scallions are one of my all time favorite flavor combos, yet I never thought to incorporate them into deviled eggs! Love this recipe :D

  3. Love your Deviled Eggs, they look delicious! Thanks so much for sharing your awesome post with Full Plate Thursday and have a fantastic weekend!
    Miz Helen


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