Bacon Scallion Deviled Eggs

⏲ ~25 min total · prep 11 · cook 14 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 12 large eggs
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 1/3 cup sour cream
• 3 tbsp mayonnaise
• 1 1/2 tsp apple cider vinegar
• 1/2 tsp dry mustard
• 4 scallions, thinly sliced, whites and greens kept separate
• 1/8 tsp black pepper

Instructions

1. Steam the eggs instead of boiling them: set them in a steamer basket over 1 inch of water in a covered pot and steam 12 minutes once the steam is rolling — they peel like a dream this way.
2. Drop the steamed eggs into an ice bath for 10 minutes, then peel.
3. While the eggs cool, cook the bacon pieces in a 10-inch skillet over medium-low heat for 12-15 minutes, stirring now and then, until fully crisped; drain on paper towels.
4. Halve the eggs and push the yolks through a fine-mesh sieve into a bowl — this rices them silky, no lumps to chase with a fork.
5. Stir the sour cream, mayonnaise, vinegar, dry mustard, black pepper, and scallion whites through the sieved yolks until fluffy.
6. Load the filling into a zip-top bag, snip one corner, and pipe generous mounds into the whites; finish each with the crisp bacon, scallion greens, and a final grind of pepper.

Why this recipe works

• Steamed, not boiled Twelve minutes of rolling steam sets the yolks all the way through while the whites stay tender. Steamed shells slip off in wide pieces, even with fresh eggs.
• Sieved yolks Pushing the yolks through a fine-mesh sieve breaks them into grains finer than any fork could manage. The filling ends up silky, with no lumps left to chase.
• Sour cream in the mix Sour cream lightens the mayonnaise and adds a mild tang. The apple cider vinegar sharpens it, so the filling never tastes flat.

Tips for making this recipe well

Peeling insurance

The ice bath matters as much as the steam. Ten cold minutes contracts the eggs away from their shells, so peel under a thin stream of running water if any shell clings.

Bacon timing

Start the bacon while the eggs cool so both finish around the same time. Medium-low heat renders the fat first and crisps the pieces without scorching them. Stir now and then so the pieces brown evenly.

Piping without a tip

A zip-top bag with one corner snipped does the work of a pastry bag. Push the filling toward the corner, twist the top, and pipe from the outer whites inward.

Make-ahead move

Fill the eggs up to a day ahead and hold them covered in the fridge. Add the bacon and scallion greens at the end so the topping keeps its crunch.

Serving suggestions

This is the snack we bring when the plate needs to disappear fast. Forty minutes covers the whole job, steaming through filling, and the eggs travel well in a covered container with a folded paper towel underneath. Arrange the halves on a platter and scatter the scallion greens over. Carry extra bacon in a small cup for anyone who wants more. At 0.4 net carbs, they work for grazing without wrecking anyone's numbers.

Storage and meal prep

Deviled eggs keep, covered, in the coldest part of the fridge for three to four days, though the bacon softens after the first day. Store the crisped pieces separately in a jar at room temperature and re-top each half before serving. Freezing is a poor idea here. The whites turn watery as they thaw and the filling weeps, so make what you will finish and lean on the steaming trick when you need another batch.

Variations worth trying

• Jalapeño version Fold minced pickled jalapeño into the yolk filling and swap the scallion greens for cilantro. The vinegar already in the mix keeps the heat in check.
• Herb filling Replace the scallions with finely chopped chives and dill. Keep the bacon on top so the flavor stays anchored.
• Smoked paprika finish Dust the piped mounds with smoked paprika instead of the final pepper grind. It plays well against the sour cream tang.

Frequently asked questions

Why steam eggs instead of boiling them?

Steam cooks the whites gently and the shells slip off in large pieces, even with very fresh eggs. Boiled eggs often tear and take half the white with them.

Can I make these a day ahead?

Yes. Fill the halves, cover them, and refrigerate for up to a day, then add bacon and scallion greens before serving. Earlier prep keeps the topping crisp.

How fine should the yolks be?

Push them through a fine-mesh sieve with a spatula until they look like coarse sand. That texture is what makes the filling smooth without extra mayonnaise.

What if I have no sour cream?

Use full-fat Greek yogurt, or an extra tablespoon of mayonnaise loosened with a teaspoon of the vinegar. Either keeps the filling thick enough to hold a peak.

Are deviled eggs actually keto?

The batch comes in at 0.4 net carbs, with no sugar anywhere in the ingredient list. The whole tray fits a keto day.

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