Bacon Crab Deviled Eggs

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Bacon Crab Deviled Eggs – decadently indulgent deviled eggs loaded with Maryland lump crab meat and crunchy bacon!

deviled egg with chives, crab, and bacon on it

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deviled egg with chives, crab, and bacon on it

How to Boil Deviled Eggs

Boiling eggs is super easy – but there are a couple of ways to make it even easier to know you have perfectly boiled eggs for deviled eggs!

Place eggs in a large saucepan.

Cover them with cool water by 1 inch.

Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time.

Boil for 6 to 7 minutes over medium-high heat for perfect hard boiled eggs.

How Long To Boil Eggs

How the middle of your egg’s yolk looks and feels is easy to control based on how long you boil your eggs for deviled eggs.

Important note: It is best to boil eggs in a pot with a very thick, heavy base, since it will retain heat better and spread the heat more evenly.

-Soft-boiled eggs: 4 minutes

-Slightly soft-boiled eggs: 5 minutes

-Custardy yet firm soft-boiled eggs: 6 minutes

-Creamy hard-boiled eggs: 7 minutes

-Firm yet still creamy hard-boiled eggs: 8 minutes

-Very firm hard boiled eggs: 9 minutes

group of deviled egg with chives, crab, and bacon on it

Easy To Peel Boiled Eggs

Once your boiled eggs are cool, crack the eggs and place in cold water for 10 minutes, then try to peel them – the shock of cold water helps the shells come off quickly.

How To Cut Deviled Eggs

Deviled eggs get their signature look from being sliced in half, the yolks scooped out and whipped with mayo and mustard, and then piped back in.

For perfectly cut deviled eggs:

-Start with boiled eggs that have cooled.

-Cut boiled, peeled eggs in half lengthwise with a smooth, single motion.

-Gently scoop yolk from middle of egg – it should pop out.

-Remove yolks and place in a small bowl.

-If making ahead of time, store egg white halves in a tightly sealed container in the refrigerator until ready to serve.

How To Pipe Deviled Eggs

You can easily use a spoon to scoop your egg yolk filling back in your eggs, but it is so easy (and so much prettier) to pipe it back in!

While a pastry bag with a star tip will give you a dramatic look, it’s easy to pipe the egg yolk filling by just using a plastic bag with the tip cut off. Don’t worry too much if it looks a little haphazard – topping the eggs with bacon, chives, and sriracha will make even the sloppiest of piping jobs look perfect!

-Add Yolk mixture to pastry bag or ziploc bag with the tip of one corner cut off.

-Gently pipe yolk mixture back into egg.

-If you like spicy food and want extra spicy deviled eggs, mix a little mayonnaise with sriracha and then top with more sriracha!

How Far Ahead Can I Make Deviled Eggs

Deviled eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator in an airtight container.

The eggs can also be sliced, and yolk filling prepped, a day in advance – but save the yolk filling in a small airtight container, and save the piping for just before serving the deviled eggs.

Fill the egg white shells when ready to serve, and top with sriracha, diced chives, paprika, and bacon.

deviled egg with chives, crab, and bacon on it

Other Delicious Egg Recipes

If you are a major egg fan like me, check out these other favorites that feature eggs!

Bacon Crab Deviled Eggs Recipe

If you love this bacon crab deviled eggs recipe as much as I do, please give it a five star review (just click the stars below) and help me share on facebook and pinterest!

deviled egg with chives, crab, and bacon on it

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A deviled egg topped with bacon.

Bacon Crab Deviled Eggs Recipe

Yield: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

Bacon Crab Deviled Eggs - decadently indulgent deviled eggs loaded with Maryland lump crab meat and crunchy bacon!


  • 6 large eggs
  • 4 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 cup picked steamed lump crab meat (we use Phillips)
  • 1/4 cup chives - diced or left long for a pretty presentation.
  • 1 teaspoon old bay seasoning
  • 4-6 strips bacon, cooked and crumbled or cut into thirds


  1. In a heavy large pot with thick base, cover eggs with cold water and bring to a boil.
  2. Remove the pot from the heat, cover, and let sit for exactly 14 minutes.
  3. Plunge the eggs into a bowl of ice water to cool for 10 minutes.
  4. Tap the eggs with the back of a spoon gently.
  5. Eggs can sit in water overnight for incredibly easy to peel eggs.
  6. When you're almost ready to serve, peel eggs.
  7. Cut eggs in half, lengthwise.
  8. Gently use a spoon to scoop out egg yolks. Place in small bowl nearby.
  9. Add yolks and mayonnaise to the bowl.
  10. Whip with a fork or electric mixer until yolk mixture is smooth and fluffy.
  11. Scoop the yolk mix to a pastry bag fitted with a star tip, or a plastic bag with the corner cut off.
  12. Scoop about a teaspoon crab meat into half of the egg white half.
  13. Set the egg white halves on a serving platter and pipe in the filling.
  14. Just before serving, sprinkle the deviled eggs with bacon, old bay, and chives.
  15. Enjoy!
Nutrition Information
Yield 12 Serving Size 1 egg half
Amount Per Serving Calories 103Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 111mgSodium 259mgCarbohydrates 0gFiber 0gSugar 0gProtein 7g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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