Bacon Cheddar Deviled Eggs

817 Reviews 62 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
USEREMILY3260
Recipe by  USEREMILY3260

“These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 deviled eggs

ADVERTISEMENT

Directions

  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Share It

Reviews (817)

Rate This Recipe
Chef Janie Pendleton
574

Chef Janie Pendleton

These are delish, with a bacony bite to the taste. I am a big fan of the old fashioned deviled eggs, but this for a summer picnic or cook out is a great alternative to the origianl!...good job! ps. if you use real from the farm eggs you will get a more deeper yellow/orange yolk...but if you use store bought as i did when i first made these, I added a touch of red or yellow food coloring to deeping the texture a bit on the filling. Also, be sure and use older eggs, not too fresh of eggs do to the fact that fresh eggs can tear off the white in chunks when peeled, and you will think you did not cook them long enough. Hope this helps!

Laurie L.
433

Laurie L.

I made these once for a party and now everyone wants me to bring them everytime! The most interesting part - many times people that swear they don't like deviled eggs will take 2-3 of these! I also add a little sour cream to make it smoother. And, for decorating purposes, I put the yolk mixture into a bag, cut the corner off and pipe it into the eggs! I sprinkle it all with slices of green onion!

LESLIEPIERSON1213
382

LESLIEPIERSON1213

Very good after I made a couple adjustments. I added a little bit of finely choppedd white onion and I used bacon bits b/c it was a lot easier. My family really liked them!! They said it was a nice change to the typical deviled eggs. I also used light mayo ot lighten it up a little and reduced fat cheese.

More Reviews

Similar Recipes

Di's Delicious Deluxe Deviled Eggs
(344)

Di's Delicious Deluxe Deviled Eggs

Special Deviled Eggs
(350)

Special Deviled Eggs

Bacon-Balsamic Deviled Eggs
(125)

Bacon-Balsamic Deviled Eggs

Ranch-Style Deviled Eggs
(22)

Ranch-Style Deviled Eggs

Bacon Deviled Eggs
(23)

Bacon Deviled Eggs

Garlic, Basil, and Bacon Deviled Eggs
(15)

Garlic, Basil, and Bacon Deviled Eggs

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 187 cal
  • 9%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 0.8 g
  • < 1%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 223 mg
  • 74%
  • Sodium
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bacon-Balsamic Deviled Eggs

>

next recipe:

Shrimp and Bacon Deviled Eggs