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Deviled Eggs with Bacon Roses

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 luxurious bacon roses!

This deviled egg recipe is creamy and smooth with just a touch of Old Bay seasoning, and when topped with precious bacon roses, they’ll be the prettiest, most impressive crowd-pleasers at your next party!

3 deviled eggs garnished with tiny bacon roses, oregano leaves and a sprinkle of poppy seeds.

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!”

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 work with 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.

3. Use eggs that are at least 2 weeks old.

Fresh eggs seem like the best choice for deviled eggs, but it’s not so. The fresher they are, the more tightly they adhere to the membrane between the egg and shell, making fresh eggs almost impossible to peel nicely. I find eggs that are at least 2 weeks old are still perfectly fresh, and peel nicely away from the membrane. They make for the prettiest, ding-free egg whites.

A Few Common Questions:

1. How do I transport deviled eggs?

You can make your deviled eggs and use the egg container 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 first slice my eggs and make the filling. Then, I place the egg whites in a container like an egg carton, 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 carton, remove the twisty-ties and fill them in the kitchen.

2. How do I prevent the eggs from tipping over or sliding around on the plate?

Here are 2 solutions: First, don’t slice your eggs longways, slice them through the center with the egg standing up, then slice a tiny bit off the bottom to make a nice, flat base. You’ll find directions below for this method.

Second, you can slice your eggs however you please, but add a tiny bit of filling underneath the eggs on the plate, and use it as a little “glue” to hold the eggs in place.

3. How far in advance can I make deviled eggs?

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 above 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.

4. How long will bacon roses last?

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.

How to Make Deviled Eggs with Bacon Roses – Step by Step

What you’ll need for this recipe:

  • A pot to boil 6 eggs
  • Cutting board and sharp knife
  • Small mixing bowl
  • Mesh Strainer
  • Pastry-piping bag and pretty tip
  • Foil-lined baking sheet
  • 12 tooth picks
  • Kitchen scissors

Make the Bacon Roses

A step by step process showing how to make 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 1015 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.

Make the Deviled Eggs

A step by step process showing how to make deviled eggs.
1. Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.

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.

4. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.

A step by step process showing how to make deviled eggs.

5. Carefully remove the yokes 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. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.

6. Gently wash and dry your egg-halves with a paper towel to make them extra perfect. Set them aside.

7. Push the yokes through a mesh strainer. This will break up the yokes and ensure that your filling is perfectly smooth when you mix in your other ingredients.

8. In a small mixing bowl, mix your egg yokes, 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 hand holding a deviled egg, garnished with a bacon rose and oregano leaves.

For more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

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5 from 1 vote

Deviled Eggs with Bacon Roses

This deviled egg recipe is creamy and smooth with just a touch of Old Bay seasoning, and when topped with precious bacon roses, they’ll be the prettiest, most impressive crowd-pleasers at your next party!
Prep Time30 mins
Cook Time30 mins
Cooling Time2 hrs
Total Time3 hrs
Course: Appetizer
Cuisine: International
Keyword: deviled eggs with bacon
Servings: 12 deviled eggs
Calories: 72kcal

Equipment

  • A 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
  • 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, 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.
  • 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, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
  • 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.
  • Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
  • Carefully remove the yokes 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. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.
  • Gently wash and dry your egg-halves with a paper towel to make them extra perfect. Set them aside.
  • Push the yokes through a mesh strainer. This will break up the yokes and ensure that your filling is perfectly smooth when you mix in your other ingredients.
  • In a small mixing bowl, mix your egg yokes, 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.

Notes

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.

Nutrition

Serving: 1deviled egg | Calories: 72kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 91mg | Potassium: 50mg | Sugar: 1g | Vitamin A: 153IU | Calcium: 16mg | Iron: 1mg

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