Mushroom and Bacon Deviled Eggs

Do you ever find yourself looking for a unique and delicious appetizer to impress your guests? Look no further than these Mushroom and Bacon Deviled Eggs! Combining the creaminess of deviled eggs with the savory flavors of mushrooms and bacon, this recipe is sure to be a hit at your next gathering. In this post, we will walk you through the step-by-step process of making these delectable deviled eggs, from cooking the bacon and mushrooms to assembling the final dish. So grab your apron and get ready to impress with these Mushroom and Bacon Deviled Eggs!


  • 6 hard-boiled eggs
  • 4 strips of bacon
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/2 cup chopped mushrooms
  • 2 green onions, chopped


  1. Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and let it cool before chopping into small pieces.
  2. Cut the hard-boiled eggs in half lengthwise. Remove the yolks and place them in a mixing bowl.
  3. Add the mayonnaise, Dijon mustard, salt, black pepper, and paprika to the egg yolks. Mix until well combined.
  4. Stir in the chopped mushrooms, green onions, and half of the chopped bacon into the yolk mixture.
  5. Spoon the mixture into the egg white halves or use a piping bag for a more decorative presentation.
  6. Sprinkle the remaining chopped bacon on top of the filled eggs for garnish.
  7. Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld together.
  8. Enjoy your delicious mushroom and bacon deviled eggs as a tasty appetizer or snack!