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Spicy Bacon Deviled Eggs

Spicy Bacon Deviled Eggs

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h
Terry E.

Terry E.

These deviled eggs include bacon and shredded Cheddar cheese. And a wasabi kick.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 220 mg
  • 73%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs in half lengthwise. Remove yolks to a small bowl and mash; reserve hollow egg whites.
  2. Fry bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
  3. Reserve a small amount of bacon and Cheddar cheese in separate bowls; stir remainder into mashed egg yolks with mayonnaise. Stir in mustard and wasabi. Fill egg whites with a heaping spoonful of the yolk mixture. Sprinkle with reserved bacon and Cheddar cheese before serving.
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Reviews

lutzflcat
16

lutzflcat

12/21/2012

The outstanding ingredient in this is the wasabi which gives this a real punch of flavor. However, the shredded cheese just gets lost; I wouldn't even bother with that if I made again. And don't try to pipe the filling into the egg shells because the bacon clogs up in the tip (probably should have known that). Nice and a little different.

dinosmum2@yahoo.com
8

dinosmum2@yahoo.com

10/9/2012

Awesome, tastey with a kick,right up my alley. A+++++

ambercooks
4

ambercooks

7/21/2013

I agree with the first reviewer, the cheese just gets lost in the other flavors so I'll omit it next time. My bacon had a strong smoky flavor which overtook the wasabi so I would probably use less bacon or a milder bacon if I make this again. The wasabi really does add a yummy kick to this recipe. It is easy to put the thick filling back into the eggs with just a tablespoon.

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