Breakfast Deviled Eggs
If you love deviled eggs for breakfast, then you’ll love these Breakfast Deviled Eggs, a simple egg recipe with crispy bacon and chives!
Breakfast Deviled Eggs are a staple for Easter every year, or for any brunch or special occasion. This super simple bacon deviled eggs recipe is one of my favorite appetizers. You can make these easy breakfast deviled eggs and serve on a breakfast snack board, if you choose.
Breakfast Deviled Eggs
Serve for potlucks, picnics, parties, holidays–you name it! Set a platter of these bites out and watch them quickly disappear.
Deviled Eggs are often requested, because not only are they a great, tasty bite, they are delicious leftover (if there are any). Today we’re adding a breakfast twist, rather than the traditional recipe. We added cream cheese, with a crunchy bacon, with “everything bagel seasoning.”
Do deviled eggs belong at breakfast?
Oh yes!
The combination is a great way to start the day, or to set out for a holiday breakfast or brunch.
My family loves these Breakfast Deviled Eggs and so will you!
Why we love this recipe
- Tangy, savory, with a smooth creamy filling
- Real crowd pleaser — who doesn’t like bacon and eggs?
- Uses simple ingredients
- Perfect egg recipe for potlucks and holidays
Gather these ingredients:
- Eggs: we use large eggs
- Full-fat cream cheese: make sure it’s soft
- Kosher salt + black pepper
- Bacon: cooked, crisp and crumbled
- Green onions: you can also use chives
- Everything bagel seasoning
How do you make breakfast deviled eggs?
Hard-boil the eggs by your preferred method. (The most basic is to cover with cold water, bring to a boil, then remove from the heat and let stand for 8 to 10 minutes.) Drain and cool the eggs in an ice bath. Peel the eggs.
If you want soft-boiled eggs, follow this “Soft Boiled Eggs” recipe.
- Slice the eggs in half lengthwise and use a small spoon to pop out the yolks and place in a bowl.
- Add the softened cream cheese to the yolks. Beat on low speed and then on high speed, until fluffy and whipped. Add in the salt and pepper, or season to taste.
- Add in the half of the bacon and the green onions. Gently mix together with a spoon or spatula.
- Scoop the filling into each egg white half, mounding on top. Optional to pipe into the eggs.
- Sprinkle the tops of the filled eggs lightly with the everything bagel seasoning.
- Garnish eggs with remaining bacon and green onions.
- Serve within two hours.
Tips and substitutions:
- Bacon Jalapeno Deviled Eggs – Add bacon and jalapenos to the yolk mixture and pipe into eggs. Or, you can also use sliced jalapenos for garnish on top.
- Prosciutto Deviled Eggs – Add 2 tablespoons finely shredded cheddar cheese to the yolk mixture, and top with prochuitto.
- Lime Guacamole Deviled Eggs – Make our Lime Guacamole recipe, with a drizzle of sriracha to the filling mixture, or on top.
- Make sure you reserve some bacon to crumble into small pieces as a garnish for the deviled eggs.
- Soft-boiled eggs: Use this recipe for the perfect soft boiled eggs, if you prefer soft over hard-cooked.
- We do recommend using organic eggs or eggs from free-range chickens.
- The everything bagel seasoning is completely essential to these deviled eggs. We buy it at Trader Joe’s but it’s also available on Amazon or make it yourself.
- Use a piping bag: Deviled eggs look pretty when you pipe the filling. It’s also quick and easy. You can also fill a Ziploc or plastic bag, and cut the tip/corner off.
- You don’t have to use an egg plate, if you’re making a “breakfast board” you can set the eggs directly on the board.
How to store
You can store deviled eggs with bacon in the fridge up to 2 days, but they are best eaten the same day.
Save time and boil the eggs ahead of time, but don’t fill the eggs until 2 hours before serving.
How to serve
Serve on an egg plate. Some egg plates have room for other foods in the center, so you can add mini quiches, crudites, cheese, or other breakfast foods.
What goes well with deviled eggs for breakfast? The best dishes to serve with deviled eggs are Baked Berry French Toast, Farmer’s Casserole, Honey Pepper Bacon, and Cinnamon Roll Pecan Cake.
You can also serve these eggs on a Easter Charcuterie Board or Deviled Egg Croissant Charcuterie Board.
Enjoy!
Get the Recipe:
Breakfast Deviled Eggs
Ingredients
- 12 large eggs
- 8 ounces full-fat cream cheese, softened at room temperature for 1 hour or more
- ½ tsp kosher salt
- ¼ tsp black pepper
- 6 slices bacon cooked crisp and diced
- 3 tbsp green onions, finely chopped (or you can use chives, finely chopped)
- 2 tablespoons everything bagel seasoning
Instructions
- Hard-boil the eggs by your preferred method. (The most basic is to cover with cold water, bring to a boil, then remove from the heat and let stand for 8 to 10 minutes.) Drain and cool the eggs in an ice bath. Peel the eggs.
- Slice the eggs in half lengthwise and use a small spoon to pop out the yolks and place in a bowl.
- Add the softened cream cheese to the yolks. Beat on low speed and then on high speed, until fluffy and whipped. Add in the salt and pepper, or season to taste.
- Add in the half of the bacon and the green onions. Gently mix together with a spoon or spatula.
- Scoop the filling into each egg white half, mounding on top. Optional to pipe the topping.
- Sprinkle the tops of the filled eggs generously with the everything bagel seasoning.
- Garnish eggs with remaining bacon and green onions.
- Serve within two hours.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
