Cheddar and Bacon Deviled Eggs Recipe

Cheddar and Bacon Deviled Eggs Recipe

How To Make Cheddar and Bacon Deviled Eggs

Here’s a bacon deviled eggs recipe that includes both our favorite things: bacon and cheddar! The mustard in the yolks add a little zing to it.




  • 6eggs
  • 3tbspmayonnaise
  • 1tspapple cider vinegar
  • ¼tspkosher salt
  • 1tspFrench’s yellow mustard
  • 2scallions,thinly sliced
  • 2rashersbacon,cooked and coarsely chopped
  • ¼cupcheddar cheese,shredded
  • freshly ground black pepper


  1. Place eggs in a small saucepan.

  2. Add cold water to the pot to completely submerge the eggs.

  3. Bring to a boil, then cover pot with a lid and turn off the heat.

  4. Let eggs sit in the hot water for 14 minutes.

  5. Transfer the eggs to a bowl of ice water to cool. Peel the eggs.

  6. Slice eggs in half lengthwise and carefully remove the yolks.

  7. Transfer the yolks to a mixing bowl and set aside the halved egg whites.

  8. Mash the yolks with a fork until crumbly.

  9. Stir in the mayonnaise, vinegar, salt, and French’s Yellow Mustard until the filling is smooth.

  10. Transfer the filling to a piping bag and pipe into the halved egg whites.

  11. Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly.

  12. Top with freshly ground pepper and serve.


  • Calories: 176.90kcal
  • Fat: 15.39g
  • Saturated Fat: 4.53g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 5.14g
  • Polyunsaturated Fat: 4.87g
  • Carbohydrates: 1.07g
  • Fiber: 0.22g
  • Sugar: 0.40g
  • Protein: 8.09g
  • Cholesterol: 174.77mg
  • Sodium: 212.21mg
  • Calcium: 66.83mg
  • Potassium: 101.22mg
  • Iron: 0.91mg
  • Vitamin A: 86.93µg
  • Vitamin C: 0.94mg
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