These cucumber and bacon Deviled Eggs are one of my favorite variations of deviled eggs. My sister taught this recipe to me when I was a kid, and after all these years, it's still one of my favorites. They're easy to make, incredibly delicious, and ready in 30 minutes.
Can't get enough of simple appetizers? Try my cucumber sandwiches next!
About This Recipe
Deviled eggs are one of my favorite recipes for the holidays...and potlucks...and whenever I have eggs at home. It's a shame that most people only make these for special events. They taste amazing at any time of the year, any day of the week.
My sister taught me this recipe when I was really young. I can't remember exactly where she learned it from, but she used to work in a small cafe downtown, and I think she either picked it up from there or from one of her friends.
These devilled eggs are SO good. They are just like regular deviled eggs but topped with crunchy cucumber, crispy bacon, and scallions. There is something about the crispy bacon combined with the fresh cucumber and rich yolks that is just delicious. If you like simple recipes that go BIG on flavor, you'll love this recipe!
Key Ingredients
- Eggs: I've written this recipe for large eggs, but I usually use extra-large eggs when I make this because who doesn't like bigger deviled eggs? If you use extra-large eggs, just make sure to increase the seasonings slightly.
- Bacon: Any type of bacon will work.
- Cucumbers: When I make this for others, I usually remove the seeds of the cucumber, too, because they are very watery. But you can leave them in if you don't want to waste them.
- Scallions: If you don't have scallions, you can also use thinly sliced chives.
- Seasonings: Dijon mustard, apple cider vinegar, salt, and black pepper.
Instructions
STEP 1: In a medium pot, add the eggs and cover with water. Bring to a boil, then cover it and turn off the heat. Cook the eggs for 12 minutes, then transfer to an ice bath.
STEP 2: Cook the bacon for 5-6 minutes until brown and crispy. Transfer to a paper towel-lined plate to dry. They will crisp up further as they rest.
STEP 3: When the eggs are cooled, peel them and split them in half.
STEP 4: Scoop the yolks into a bowl, combine them with the scallions and seasonings, and mash them with a fork until smooth.
STEP 5: Divide the yolk mixture between the eggs and top with cucumbers and bacon.
๐ Recipe
Cucumber Bacon Deviled Eggs
Ingredients
- 6 large eggs
- 2 strips bacon (chopped into ยผ-inch pieces)
- 3 tablespoons mayonnaise
- 1 tablespoon scallions (sliced)
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ยผ teaspoon salt
- ยฝ teaspoon black pepper
- ยผ small cucumber (chopped into ยผ-inch cubes)
Instructions
- Place the eggs in a medium pot and cover with water by about 1 inch. Bring to a boil, then cover and turn off the heat. Cook for 12 minutes then transfer the eggs to an ice bath for 10 minutes.
- While the eggs are resting, heat a medium skillet over medium heat. Cook the bacon for 5-6 minutes until brown and crispy. Remove to a paper towel-lined plate and set aside.
- Peel the eggs and slice them in half lengthwise. Scoop the egg yolks into a small bowl.
- To the egg yolks, add the mayonnaise, scallions, dijon mustard, apple cider vinegar, salt, and black pepper. Mash with a fork until smooth.
- Divide the filling between the egg white halves, then top with cucumbers and bacon. Enjoy!
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