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A deviled egg, garnished with a small bacon rose and a few tiny thyme leaves on a marble plate, in front of 2 other eggs.
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5 from 4 votes

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
Total Time1 hr
Course: Appetizer
Cuisine: International
Servings: 12 deviled eggs
Calories: 72kcal


  • 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


  • 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


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, 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. 
  • 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.


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.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.


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