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.
Serves:
Ingredients
- 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
Instructions
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Place eggs in a small saucepan.
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Add cold water to the pot to completely submerge the eggs.
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Bring to a boil, then cover pot with a lid and turn off the heat.
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Let eggs sit in the hot water for 14 minutes.
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Transfer the eggs to a bowl of ice water to cool. Peel the eggs.
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Slice eggs in half lengthwise and carefully remove the yolks.
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Transfer the yolks to a mixing bowl and set aside the halved egg whites.
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Mash the yolks with a fork until crumbly.
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Stir in the mayonnaise, vinegar, salt, and French’s Yellow Mustard until the filling is smooth.
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Transfer the filling to a piping bag and pipe into the halved egg whites.
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Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly.
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Top with freshly ground pepper and serve.
Nutrition
- 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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