Everyone loves deviled eggs with bacon, but if you want to add an air of elegance to your deviled appetizers, don’t sprinkle them with bacon bits – garnish them with glamorous bacon roses!
This deviled egg recipe is creamy and smooth with just a touch of Old Bay seasoning, and when topped with tiny bacon roses, they’ll be the prettiest, most impressive crowd-pleasers at your next party!
The deviled eggs themselves take only 20 minutes to make after the eggs have been boiled and cooled, and the bacon roses take just 10 minutes to bake!
Deviled eggs are, by far, my favorite appetizers. I bring them to every party, and can find endless ways to garnish them. I think they look so lovely garnished with real flowers, but there’s just something so extra exciting about a tiny, edible bacon rose garnishes!
You won’t believe your guest’s faces when you bring these out. I think my favorite complement on these was “You’ve got to be kidding me!”
How to Make This Recipe – Step by Step
First, Make the Bacon Roses
1. Preheat oven to 400 F. (200 C.) Use kitchen scissors to cut tiny strips of bacon that are about 4 inches long and ½ inch wide. No need to be precise. Avoid the fat as best you can.
2. Roll into tiny roses and pierce with a toothpick to keep them secure, and place them on a foil-lined baking sheet and bake for 10–15 minutes. Watch them carefully because they can go from “just about done” to “burned” very quickly.
3. Allow them to cool for 5 minutes on a paper towel.
4. Remove the toothpicks and set aside.
Then, Make the Deviled Eggs
1. Add 6 large eggs to a pot of cool water, turn heat to MEDUIM and allow them to heat and boil for 20 minutes (that’s 20 minutes from turning on the heat to turning it off). Once boiled, place them in a bowl of cold water for 10 minutes.
2. Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
3. Slice the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way. Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
4. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
5. Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
6. In a small mixing bowl, mix your egg yolks, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown mustard, a nice sprinkle of Old Bay seasoning and pepper to taste. Add filling to a pastry piping bag and fill your beautiful eggs. Garnish with bacon roses, a few oregano leaves, and a small sprinkle of poppy seeds.
NOTE: The measurements of mayo, sour cream and mustard are purposely on on the light side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which condiment you would like to make it a bit more creamy.
A Few Common Questions
You can make your deviled eggs and use a well-washed, plastic egg container (that has no paper inside) to transport them, then use a spoon to carefully remove them once you get to your destination, but I find this method a little wrought to uncertainty. One little bump or jump in the car, and they can get messy.
My preferred method is to slice my eggs and make the filling, first. Then, I place the egg whites in a plastic egg container. Then, add the filling to a pastry piping bag with a tip. I seal both ends of the bag with twisty ties and when I get to my destination, I simply remove the egg whites from the container, remove the twisty-ties and fill them in the kitchen.
Slice eggs through the center with the egg standing up, then slice a tiny bit off the bottom to make a nice, flat base. You can also add a tiny bit of filling underneath the egg whites on the plate, and use it as a little “glue” to hold them in place if you really want to make them extra secure.
You can make deviled eggs a whole day ahead of time if you want to, but you’ll just want to fill them shortly before your party. As mentioned below in the tips, you can simply slice your whites and make your filling, but refrigerate the egg whites and store the filling in a sealed bag until you’re ready to fill them the next day.
If you place them in a plastic bag, they’ll be perfect if stored in the freezer for 3 months, as long as they don’t develop frost. They will lose their crispiness if frozen, however, so to make them crispy again, bake them at 350 F. (175 C.) for just 5 minutes.
A Few Tips
1. Don’t fill the eggs until a half-hour (or less) before serving.
You really want to fill them as close to party-time as possible for maximum prettiness, as they will start to dry out after about a half hour. I highly suggest slicing your eggs, then placing them in a sealed container in the fridge. Then, make your filling and add it to a bag (or pastry piping bag), seal it with twisty-ties and don’t fill the egg whites until just before guests arrive.
2. Use a center-cut bacon.
Thin-cut bacon will be too thin to get perfect roses. Bacon is a tricky medium to work with, so using a nice, center-cut bacon will make it more pliable and easy to roll.
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A Little More Rosy Inspiration
Deviled Eggs with Bacon Roses
Equipment
- 1½ quart pot to boil 6 eggs
- cutting board and sharp knife
- small mixing bowl
- mesh strainer
- pastry piping bag and tip
- foil-lined baking sheet
- 12 tooth picks
- kitchen scissors
Ingredients
- 3 slices bacon – center cut
- 6 large eggs
- 1 tbsp mayo
- 1½ tsp spicy brown mustard
- 1 tsp sour cream
- Old Bay seasoning – a sprinkle to taste
- fresh ground pepper – a sprinkle to taste
- poppy seeds – for garnish
- fresh oregano leaves – for garnish
Instructions
For the Bacon Roses
- Preheat oven to 400 F. (200 C.) Use kitchen scissors to cut tiny strips of bacon that are about 4 inches long and ½ inch wide. No need to be precise. Avoid the fat as best you can.
- Roll into tiny roses and pierce with a toothpick to keep them secure. Place them on a foil-lined baking sheet and bake for 10-15 minutes. Watch them carefully because they can go from "just about done" to "burned" very quickly.
- Allow them to cool for 5 minutes on a paper towel. Remove the toothpicks and set aside.
For the Deviled Eggs
- Add 6 large eggs to a pot of cool water, just covering the eggs, then place them on the stove and boil them for 20 minutes over MEDIUM-HIGH heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way. Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
- Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
- Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
- In a small mixing bowl, mix your egg yolks, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown mustard, a nice sprinkle of Old Bay seasoning and pepper to taste. Add filling to a pastry piping bag and fill your beautiful eggs. Garnish with bacon roses, a few oregano leaves, and a small sprinkle of poppy seeds.
Anthony Allen
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiling.
Judith Hume
Wow, those are GORGEOUS!