Bacon Cheddar Deviled Eggs
Delight your guests with Bacon Cheddar Deviled Eggs! Easy, flavorful, and perfect for any gathering. Try this crowd-pleasing recipe today!
Servings: 24 servings
Equipment
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 4 slices bacon
- 2 tablespoons finely shredded Cheddar cheese
- 1 tablespoon prepared yellow mustard
- additional cooked bacon and parsley for garnish (if desired)
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring the water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 18-20 minutes. Remove the eggs from the hot water, and cool by rinsing eggs under cold running water.
- Meanwhile, cook the bacon over medium-high heat until desired crispness. Remove the bacon to paper towels to cool. Crumble and set aside.
- Peel the hard-cooked eggs and cut them in half lengthwise. Remove yolks to a small bowl. Mash egg yolks. Add mayonnaise, crumbled bacon, and cheese to egg yolk and mash well. Stir in the mustard. Fill the egg white halves with the yolk mixture and refrigerate until serving.
- Just before serving, garnish with additional bacon pieces and chopped parsley, if desired.
Notes
- Deviled eggs can typically be stored in the refrigerator for up to 2 days. However, for the best quality and freshness, it's recommended to consume them within 24 hours of preparation.
- It's not recommended to freeze deviled eggs as the texture of the filling may change upon thawing, resulting in a less desirable consistency.
Nutrition
Serving: 1egg half | Calories: 86kcal | Carbohydrates: 0.3g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 101mg | Potassium: 44mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 147IU | Vitamin C: 0.003mg | Calcium: 20mg | Iron: 0.5mg
