Bacon and Cheese Deviled Eggs Recipe

This bacon and cheese deviled eggs recipe is what boosted my cooking confidence today. I brought the deviled eggs to a potluck of some sort, and boy, did they disappear fast! Potlucks can turn out to be a harsh taste test. People could compliment you after they had a bite, but if there’s still plenty left over, you’re left wondering what had gone wrong.

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That said, you can’t go wrong with deviled eggs. With bacon and cheese deviled eggs. This recipe is easy, and I’m pretty darn sure that it will pass your next potluck taste test. Good luck!

Bacon and Cheese Deviled Eggs Recipe

Ingredients

Yield: 24 deviled eggs

bacon-cheese-deviled-eggs

  • 12 eggs
  • 1/2 cup mayonnaise
  • 1 tblsp honey mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 strips bacon (pre-cooked, or fry it yourself)
  • 2 tblsp shredded Cheddar cheese

Directions

  1. First hard boil the eggs.
  2. Place the eggs into a saucepan. Make sure they fit nicely, without stacking on top of each other.
  3. Fill with water to cover the eggs by about 1 inch.
  4. Cover the saucepan and bring the water to a boil.
  5. Remove from the heat. Let the eggs sit in the hot water for 15 minutes.
  6. Drain the hot water.
  7. Cool the eggs by filling the saucepan with cold water and letting it sit for another 5-10 minutes. Change the water if the water becomes pretty warm.
  8. Peel the eggs.
  9. Slice each egg in half, lengthwise.
  10. Spoon the yolk into a bowl.
  11. Set the egg white on a separate plate.
  12. Mash yolks with a fork.
  13. Add mayo and honey mustard.
  14. Fold in bacon and cheese.
  15. Season with salt and pepper.
  16. Spoon the yolk mixture into a zip lock bag.
  17. Cut off a corner of the bag to create a small opening.
  18. Pipe the yolks into the egg whites. Have fun!
  19. Serve and enjoy immediately.
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