Breakfast Devilled Eggs with Crispy Bacon

A savoury breakfast or brunch bite that’s quick, punchy, and packed with flavour.

If you’re looking for an easy breakfast recipe that feels a little bit fancy but takes minimal effort, these Breakfast Devilled Eggs are it. Creamy yolks, crispy bacon, fresh toppings — perfect for brunch spreads, weekend breakfasts, or something different to bring to the table.

Made with free-range eggs and proper butcher bacon, this one comes together fast and disappears even faster.

🕒 Prep & Cook Time

• Serves: 4–6

• Prep time: 20 minutes

• Cook time: 8 minutes

Ingredients

Devilled Eggs

• 6 large free-range eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• ½ tsp paprika (plus extra for sprinkling)

• ½ tsp garlic powder

• Salt & cracked black pepper, to taste

• 1 tbsp finely chopped chives

Toppings

• 100gm slices Lucky Pig shortcut bacon, cooked until crispy and chopped

• 6 cherry tomatoes, sliced

• ½ avocado, thinly sliced

• 1 green chilli, thinly sliced

Method

1. Place the eggs in a saucepan, cover with cold water, and bring to the boil.

   Once boiling, reduce the heat and simmer for 8 minutes.

2. Drain and cool the eggs under cold running water, then peel.

3. Slice the eggs in half lengthways and carefully remove the yolks into a bowl.

4. Mash the yolks with mayonnaise, Dijon mustard, paprika, garlic powder, chives, salt, and pepper until smooth and creamy.

5. Spoon or pipe the mixture back into the egg white halves.

6. Top each devilled egg with crispy bacon pieces, cherry tomato, avocado, and a thin slice of green chilli.

7. Finish with a light sprinkle of paprika. Serve immediately or chill until ready to enjoy.

Watch the Recipe

Prefer to watch it directly on YouTube? Watch the short here →

Ingredients You Can Grab In-Store or Online

• Free-range eggs

   

• Shortcut bacon

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