Bacon + Roasted Garlic Deviled Eggs

Prep Time 15 mins
Cook Time 40 mins
Total Time 0:55
Serves 24 deviled eggs

Bacon & Roasted Garlic Deviled Eggs are addictive little bites of summer BBQ happiness!


  • 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


  1. 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).
  2. 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.
  3. 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!
  4. Preheat your oven to 400 degrees F.
  5. Peel the excess paper from your head of garlic, but don't remove it all. Cut about ¼-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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Add the roasted garlic to the egg yolks and combine until smooth and garlic is completely combined. Stir ⅔ of the crumbled bacon into the egg yolks.
  11. 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.


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