Bacon Cheddar Deviled Eggs
A quick and easy recipe combining crispy bacon, sharp cheddar cheese, and creamy egg yolks for a smoky, cheesy twist on classic deviled eggs. Perfect for parties and gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 deviled egg halves (6 eggs) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 4 slices bacon, cooked crispy and chopped finely
- 1/3 cup sharp cheddar cheese, finely shredded
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- Salt to taste (start with 1/4 teaspoon)
- Freshly ground black pepper to taste
- 1 tablespoon chives or green onions, finely chopped (optional)
Instructions
- Place 6 large eggs in a medium saucepan and cover with cold water about 1 inch above the eggs. Bring to a rolling boil over high heat (about 8-10 minutes). Once boiling, remove from heat, cover, and let sit for 10 minutes.
- Transfer eggs to a bowl of ice water for 5 minutes to stop cooking and make peeling easier. Gently tap and peel the shells off, then pat the eggs dry with paper towels.
- While eggs cool, cook 4 slices of bacon in a skillet over medium heat until crispy (about 6-8 minutes). Transfer to paper towels to drain, then chop finely. Finely shred 1/3 cup sharp cheddar cheese.
- Slice the eggs in half lengthwise and carefully remove yolks into a mixing bowl. Mash yolks with a fork or potato masher until smooth. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon apple cider vinegar, salt, and pepper. Mix well until creamy. Fold in the chopped bacon and shredded cheddar cheese gently, leaving some texture.
- Spoon or pipe the filling back into the egg white halves, mounding slightly for a pretty presentation. Garnish with chopped chives or green onions if desired. Chill in the fridge for at least 30 minutes before serving.
Notes
Use a timer to avoid overcooking eggs and prevent green rings around yolks. If filling is too thick, add a splash of milk or extra mayo to loosen. Taste and adjust salt and pepper before filling eggs. Chilling for at least 30 minutes helps flavors meld and filling firm up. Turkey bacon and dairy-free alternatives can be used for dietary preferences.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 140
- Fat: 11
- Carbohydrates: 1
- Protein: 9
Keywords: bacon cheddar deviled eggs, party appetizers, easy deviled eggs, smoky deviled eggs, cheesy deviled eggs