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Bacon Deviled Eggs with Blue Cheese Stuffed Olives


Overall rating from 18 people

Food Safety Tips

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Preparation Time: 20 minutes

Cooking Time: 10 minutes

Serves: 12

Eggs have never been as devilish as these. With the addition of smoky bacon flavor and earthy, salty olives, deviled eggs become downright decadent. Make them your own by incorporating finely chopped fresh herbs or a couple drops of hot sauce into the yolk filling.


6 Private Selection™ Omega-3 Grade-A Large Eggs, hard-boiled

6 slices Private Selection Center Cut Bacon

1/4 cup mayonnaise

2 tsp. Private Selection Stone Ground Mustard

Private Selection Ground Paprika

Private Selection Blue Cheese Stuffed Olives


  1. Slice the bacon into lardons and crisp in a sauté pan.
  2. Remove the bacon, leaving the fat in the pan. 
  3. Shell and halve the eggs. Scoop the yolks into a small mixing bowl and smash with the back of a fork.
  4. Mix in the bacon fat, mayonnaise and mustard. 
  5. Pipe the yolks back into the egg whites. 
  6. Slice the olives. Garnish with a sprinkle of paprika and a slice of olive. 


Note: The eggs can be deviled, filled, covered and refrigerated up to 6 hours in advance; wait to garnish until right before serving.

Food Safety Tips

  • Always wash hands before and after handling food.
  • Don't cross-contaminate; keep raw meat, poultry, fish, and their juices away from other food.
  • After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
  • Cook all meats & poultry to the minimum internal temperatures as recommended by the USDA (raw beef, pork, lamb and veal steaks, chops, and roasts to 145 °F, raw ground beef, pork, lamb, and veal to 160 °F, poultry to 165 °F)

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