Bacon and Cheddar Deviled Eggs
These bacon and cheddar deviled eggs are a creamy, crowd-pleasing twist on the classic appetizer, perfect for parties, picnics, and family gatherings. Packed with protein, flavor, and crunch!
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard optional but adds a tangy layer of flavor
- 1/4 cup finely shredded sharp cheddar cheese
- 2 slices bacon cooked until crisp and finely crumbled
- Salt and black pepper to taste
- Optional toppings: chopped chives paprika, extra cheddar, or microgreens
Instructions
Boil the Eggs
- Start by placing eggs in a pot and covering them with cold water. Bring to a boil over medium-high heat. Once the water boils, turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes.
- Transfer the eggs to an ice water bath to cool quickly and make peeling easier.
Prepare the Filling
- Once peeled, cut the eggs in half lengthwise and gently scoop out the yolks.
- In a medium bowl, mash the yolks with mayonnaise and mustard (if using) until smooth. Stir in shredded cheddar cheese, half the crumbled bacon, and season with salt and black pepper to taste.
Assemble the Deviled Eggs
- Spoon or pipe the yolk mixture into the egg white halves.
- Top with the remaining bacon, an extra pinch of shredded cheddar, and a sprinkle of chives or parsley for color and freshness.
Serve or Chill
- Serve immediately or refrigerate until ready to serve. They can be made up to 24 hours in advance—just keep them chilled in a covered container.