Bacon & Roasted Garlic Deviled Eggs are addictive little bites of summer BBQ happiness!
I have the biggest crush on roasted garlic. Put it on my pizza, slather it on bread, toss it with some shrimp…OMG. Heaven! Today we’re talking my roasted garlic love and putting it together with my bacon fetish to make my new favorite deviled eggs!! Their creamy centers are oozing garlic flavor and I have yet to meet someone that didn’t love them!
To keep things fair, and because I’m a sucker for great deviled eggs, I made regular deviled eggs for our 4th of July Party too. I mean, you can’t have enough deviled eggs at a summer grill out or party can you? Rhetorical question kids. The more and more I make deviled eggs, the better I’m getting at this whole hard-boiled egg thing. And peeling isn’t such a challenge anymore either. Thank goodness! But just remember, if things get crazy and the eggs aren’t turning out like you want just chop everything up and make egg salad!
I had my eggs (covered) in the refrigerator for a few hours before serving. If you’re going the same route, I’d wait to put the crumbled bacon on top of the eggs until you’re ready to serve. You see up there, mine looked like it’s been in the fridge. Duh! Everything still tastes amazing, but it’s a thought if you want those crispy bacon presentation points I forgot about.
You can get all our 4th of July Party recipes, decor, and printables HERE!
Hungry for More?
Bacon & Roasted Garlic Deviled Eggs
- 1 dozen raw eggs
- 1 head of garlic
- 1/2 tablespoon olive oil
- 1/3 cup mayonnaise
- Salt + pepper to taste
- 3 strips of bacon cooked crispy and crumbled
Place eggs in a large pot and fill the pot with water until the water line is about 1-inch above the tops of the eggs. Add 1 tablespoon white vinegar to the water (to prevent white from leaking out if an eggs crack).
Place the pot over medium-high to high heat and cover. Bring water to a boil. Once boiling, turn off the heat and leave the lid on! Allow the eggs to sit in the hot water for 12 minutes.
Uncover and drain the hot water from the eggs. Run eggs under cold water (or place them in an ice bath) until completely cooled. **I boil my eggs the night before, cool them under water, and the refrigerate them over night so they are cold when I'm ready to put everything together. YOUR EGGS NEED TO BE COLD TO PEEL EASILY!
Preheat your oven to 400 degrees F.
Peel the excess paper from your head of garlic, but don't remove it all. Cut about 1/4-inch from the top of the garlic so the tops of the cloves are exposed. Place the garlic, cut side up, on a piece of aluminum foil. Drizzle garlic with olive oil. Loosely wrap the foil around the garlic, sealing the foil.
Bake for 40 minutes until garlic is soft. Remove from oven, open the foil and let the garlic rest 5 to 10 minute until cool enough to handle. Use a fork (or your hands) to remove the garlic cloves from the head of garlic. Place cloves in a small bowl and mash them with a fork. Set aside.
Peel the eggs carefully. Tap the bottom of the egg on the counter to gain access to little well that forms there. This is the best place to start peeling. I find having cold running water to rinse the egg and my fingers under while I peel helps too.
Cut each egg in half, vertically, and use a spoon to carefully remove the yolks to a medium mixing bowl. Set whites aside until ready to fill.
Use a fork to smash and break up the egg yolks as much as you can. Add the mayonnaise to the egg yolks and mix until combined and smooth.
Add the roasted garlic to the egg yolks and combine until smooth and garlic is completely combined. Stir 2/3 of the crumbled bacon into the egg yolks.
Transfer egg yolks to a ziploc bag, and cut off one of the bottom corners of the bag. Squeeze the egg yolk mixture into the hollows of the egg whites. Sprinkle egg yolks with remaining bacon just before serving.