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+ servings

Bacon Fat Deviled Eggs

Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Servings 12 deviled eggs


  • Stovetop


  • 6 eggs
  • 5 slices bacon, cooked and crumbled
  • 1/4 cup bacon fat (reserved from cooked bacon and still warm)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • cayenne pepper (optional)
  • 1 tablespoon chives, minced


  • First up, let's hard-boil those eggs! My new favorite way to do this is actually to steam them, as I never have any issues with the shells sticking to the egg. Add approximately 2" of water to a pot. Bring to a boil. Add the cold eggs to a steamer basket in the pot, and steam, covered, for 9 minutes. Remove the eggs from the basket and immediately place them into a bowl filled with ice water. Allow the eggs to cool.
  • Peel the eggs carefully, and cut them in half, lengthwise. Remove the yolks and place them into your food processor along with the warm bacon fat, garlic powder, sea salt and black pepper. Puree until the mixture is smooth. No food processor? No problem! Simply mash the ingredients well, using a fork.
  • Spoon the egg yolk mixture into the egg whites. Top with the crumbled bacon, chives, and a dash of cayenne pepper (if using). Enjoy!
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