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These Bacon Topped Deviled Eggs Make The Perfect Centerpiece For Your League Snack Table

League Snacks

These Bacon Topped Deviled Eggs Make The Perfect Centerpiece For Your League Snack Table

This recipe is straight from chef Ed Brown of the Aces restaurant, located on the club level of Arthur Ashe Stadium. I actually made these a few times, only I omitted the caviar. I like caviar, but it didn’t quite taste right to me as a topping for deviled eggs. I guess that’s the fun part of cooking… you can change things up and make a recipe your own.

The recipe below is the original restaurant version, so you can choose whether or not to include the caviar. I like making these (sans the caviar) the night before and taking them to home matches… the ladies eat ’em up!

Give it a try, and if you leave something out, or change something, or make the recipe as is, let me know… I’m curious to know what you think about it :-)

bacon topped deviled eggs recipe

Bacon-Topped Deviled Eggs

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The briny pop of caviar, crispy bacon and fresh chervil all complement the classic creamy texture and rich flavor of the eggs.
Keyword league snacks, recipes, US Open food
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes


For the eggs

  • 8 large eggs boiled, peeled, halved, yolks removed and reserved
  • 1 tablespoon cream cheese softened
  • 1/4 cup mayonnaise preferably Hellmann's
  • 1 tablespoon Dijon mustard
  • 1 teaspoon champagne vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1 pinch freshly ground black pepper
  • 1 pinch cayenne ground pepper

Optional Garnishes

  • 1 pinch smoked Spanish sweet paprika
  • 1 ounce American hackleback caviar
  • 1/2 bunch chervil picked and washed
  • 2 slices very crispy smoked bacon broken in pieces


  • In a medium non-reactive bowl add cream cheese, mayonnaise, Dijon mustard, onion powder, champagne vinegar, mix well with a firm whisk, add yolks and season with salt, pepper and cayenne pepper, and mix until smooth. Place mixture into a pastry bag, or a ziploc baggie with the corner cut off.
  • Fill the whites with the yolk mixture.
  • To garnish, spoon caviar on top of each egg, sprinkle with smoked paprika and chervil and top with 1 piece of crispy bacon, if using.


You can make this a lighter dish by using low-fat cream cheese, fat-free mayo, and turkey bacon.
Tried this recipe?Mention @TennisLifeMagazine or tag us #tennislifemagazine and we'll give you a shoutout!

Wife, dietician, and life-long tennis enthusiast and player. I honestly can't think of anywhere I'd rather be than on a tennis court!

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