Recipes | Appetizers

Low FODMAP Bacon Deviled Eggs


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You Won’t Pass These Up These Bacon Deviled Eggs

If you pass by the plate of deviled eggs at every party, we get it. Sometimes they aren’t so great and usually it is because they are boring.

The ironic thing is that they are ridiculously easy to make and if you use high-quality ingredients and season them well they can become the most popular dish on the table. Like these Bacon Deviled Eggs – no one passes these by.

 Low FODMAP Bacon Deviled Eggs

Creamy egg yolks are combined with mayonnaise, mustard (we like Dijon), crisp bacon, chives, and paprika – and if you are feeling truly indulgent you can mix in a bit of the bacon fat. Just a touch.

If you need a tutorial on making the Perfect Hard-Boiled Eggs, read up first. Once those are done you will be able to make these in less than 15 minutes.

Low FODMAP Bacon Deviled Eggs - no one passes these by.

And check out my Oscar-winning version…you have to go see to understand.

Our Muffuletta Deviled Eggs are fantastic, too.

While we love deviled eggs year-round, we are partial to them during the summer months. Check out our SUMMER GUIDE for more inspo.

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Monash University Certified Low FODMAP Bacon Deviled Eggs - no one passes these by! A lovely, simple and very tasty Low FODMAP appetizer. For more Low FODMAP recipes visit us.
4.72 from 7 votes

Bacon Deviled Eggs

Deviled eggs with the addition of bacon and chives = deliciousness! Quick and easy, too.

Makes: 12 Servings
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Dédé Wilson


  • 6 large hard-boiled eggs
  • 3 slices meaty bacon, freshly and crisply cooked, chopped (½ teaspoon bacon fat reserved; optional); use gluten-free if desired
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons chopped chives, divided
  • 1 1/4 teaspoons Dijon mustard
  • 1/4 teaspoon lemon juice
  • 1/8 teaspoon paprika, and extra if desired
  • Pinch kosher salt
  • Freshly ground black pepper


  1. Slice the hard boiled eggs in half lengthwise. Pop the egg yolks out into a bowl and place the egg whites on a serving platter, concave side up; set aside.
  2. Chop the bacon into tiny pieces and set aside. Add bacon fat to egg yolks, if using.
  3. Add mayonnaise, half the chives, mustard, lemon juice, ⅛ teaspoon paprika salt and a few grinds of pepper to the egg yolks. Mash with a fork or silicone spatula until smooth and all of the ingredients are well combined.
  4. Use two spoons to scoop the egg yolk filling into the egg whites, mounding slightly. Top with chopped bacon and reserved chives. Bacon Deviled Eggs are ready to serve. You can refrigerate the eggs in an airtight container for up to 4 hours although the texture of the bacon will not be as good as it can be. If you want to make them ahead, prepare as above but do not top with bacon. Cook the bacon right before serving and then garnish the eggs and serve.
  5. My Nana always dusted her deviled eggs with paprika and if you want to add an extra sprinkle of paprika, be our guest.



  • We like to make these with smoked paprika.
Course: Appetizer, Snack
Cuisine: American


Calories: 98kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 59mg | Potassium: 32mg | Sugar: 1g | Vitamin A: 140IU | Calcium: 13mg | Iron: 0.3mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.