Devilled Eggs with Sage and Bacon
By OcadoLife
Published on 24 October 2025
“For an easy bite with a hit of nostalgia, you can’t beat these Devilled Eggs with Sage and Bacon,” says chef Joe Laker, one half of the duo behind London restaurant Counter71. If you’re serving these as nibbles to guests, try piping the mixture onto the eggs for a smart finish. Follow this recipe for a next-level egg sarnie too – simply chop the egg whites and stir together with the filling and topping. Makes 12Time and servings
35 minsTotal time
15 minsPrep time
20 minsCooking time
Ingredients
- 6 medium eggs
- 4 rashers smoked bacon, finely chopped
- 1 tbsp chopped sage leaves, plus some whole leaves
- 1 heaped tbsp mayonnaise, plus extra to taste
- 1 tsp English mustard
- ¼ lemon, juiced
Method
Step 1
Place the eggs in a pan and cover with water. Bring to the boil, then remove from the heat, cover and set aside for 11 mins. Drain, then place the eggs in cold water.Step 2
Fry the bacon in a frying pan until crispy; remove from the pan and drain on kitchen towel. Fry the chopped and whole sage leaves in the bacon fat until crispy; drain.Step 3
Peel the boiled eggs, cut in half and carefully scoop out the yolks. Mash the yolks in a bowl with the mayo, mustard and lemon juice. Season; add more mayo if you like.Step 4
Spoon onto the egg whites and top with the bacon and sage. You can make these ahead of time and chill for a few hours, until needed.