Best 3 Bacon Stuffed Eggs Recipes

Bacon stuffed eggs are a delectable appetizer or snack that combines the salty, smoky flavor of bacon with the richness of eggs. With a variety of recipes to choose from, ranging from simple to elaborate, there's a bacon-stuffed egg recipe to suit every taste and cooking skill level. Whether you prefer a classic filling of crumbled bacon and cheese or something more adventurous, like spicy jalapeño bacon or creamy avocado bacon, you'll find the perfect recipe to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

AVOCADO AND BACON-STUFFED EGGS

Avocado and Bacon-Stuffed Eggs image

Avocado, bacon, and eggs are such a great combination! This is a quick and easy way to take deviled eggs to a new level! I won't make them without avocado! It adds so much taste and texture.

Provided by Liz Dalton 'Lizzie'

Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

4 slices bacon, trimmed of fat and cut into small pieces
1 avocado, halved and pitted
6 hard-boiled eggs, halved
1 tablespoon mayonnaise
2 teaspoons prepared yellow mustard
1 splash lime juice
1 pinch red pepper flakes

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels.
Mash avocado in a large bowl with a fork. Mix in bacon, yolks from the hard-boiled eggs, mayonnaise, mustard, and lime juice.
Spoon avocado mixture into the egg whites. Garnish eggs with red pepper flakes. Chill until ready to serve.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 4 g, Cholesterol 219.5 mg, Fat 14.6 g, Fiber 2.4 g, Protein 9.3 g, SaturatedFat 3.5 g, Sodium 235.6 mg, Sugar 0.9 g

BACON-STUFFED DEVILED EGGS

Bacon-Stuffed Deviled Eggs image

Bring a bit of breakfast to a beloved appetizer by adding bacon.

Provided by Food Network Kitchen

Time 30m

Yield 6 servings (makes 12 deviled eggs)

Number Of Ingredients 6

Ingredients

6 large eggs
2 tablespoons mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon whole-grain mustard
4 strips cooked bacon, crumbled
Kosher salt and freshly ground black pepper

Steps:

Put the eggs in a medium saucepan, cover with cold water and bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Meanwhile, prepare a bowl of ice water. Drain the cooked eggs and transfer them to the ice water until cool, about 5 minutes.
Peel the eggs, then halve them lengthwise and pop out the yolks into a medium bowl. Set the whites on a plate rounded-side down. Add the mayonnaise, chives, mustard and bacon to the yolks and mash until creamy and well combined; season with salt and pepper.
Spoon or pipe the filling into the reserved egg white halves. Garnish with chives.

CHILES STUFFED WITH SCRAMBLED EGGS AND BACON WITH CHIHUAHUA CHEESE SAUCE

Chiles Stuffed with Scrambled Eggs and Bacon with Chihuahua Cheese Sauce image

Categories Milk/Cream Cheese Egg Pepper Breakfast Brunch Broil Lunch Bacon Hot Pepper Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups (or more) whipping cream
1 1/2 cups (packed) coarsely grated queso chihuahua* (about 6 ounces)
6 large fresh poblano chiles (each about 4 ounces)
12 ounces bacon slices, coarsely chopped
6 tablespoons (3/4 stick) butter
16 large eggs, beaten to blend in large bowl
2 dried guajillo chiles, seeded, sliced very thinly into strips
Fresh cilantro sprigs
Corn tortilla chips
Sliced tomatoes

Steps:

Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.)
Char poblano chiles over gas flame or in broiler until blackened. Enclose in paper bag 10 minutes. Peel chiles, leaving stem intact. Cut 1 slit lengthwise down side of each chile; carefully remove seeds.
Cook bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off drippings from skillet. Add butter to same skillet and melt over medium heat. Add eggs and stir gently until softly set, about 4 minutes. Mix in bacon. Season eggs with salt and pepper.
Spoon eggs into roasted chiles through slit. Arrange 1 stuffed chile on each plate. Spoon warm cheese sauce over. Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.
*Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso oaxaca. Substitute mozzarella or Monterey Jack.

Tips:

Use fresh, high-quality ingredients: This will make a world of difference in the final product.
Don't overcook the eggs: They should be cooked through but still have a slightly runny yolk.
Be creative with your fillings: There are endless possibilities, so don't be afraid to experiment.
Make sure the eggs are cold before stuffing them: This will help prevent the filling from leaking out.
Use a piping bag or a ziplock bag to stuff the eggs: This will make it easier to get the filling into the eggs.
Garnish the eggs with herbs, spices, or crumbled bacon: This will add a pop of flavor and color.

Conclusion:

Bacon-stuffed eggs are a delicious and versatile appetizer that can be enjoyed for any occasion. They are easy to make and can be customized to your liking. Whether you prefer a classic filling or something more adventurous, there is a bacon-stuffed egg recipe out there for everyone. So next time you are looking for a quick and easy appetizer, give bacon-stuffed eggs a try. You won't be disappointed!