Deviled Eggs with Bacon and Cheddar Cheese
Take your classic appetizer to the next level with these irresistible Deviled Eggs with Bacon and Cheddar Cheese! Perfect for parties, potlucks, or holiday gatherings, this recipe combines creamy, tangy yolks with crisp, smoky bacon and sharp cheddar cheese for a flavor-packed twist on traditional deviled eggs. A dollop of Dijon mustard and a splash of white vinegar lend a zesty balance, while paprika and fresh chives add a pop of color and extra flair. Ready in just 30 minutes, these bite-sized delights are as easy to make as they are to devour. Whether served chilled or at room temperature, these deviled eggs are guaranteed to disappear in no time!
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Recipe Information
Ingredients
- 6 large eggs
- 3 slices bacon
- 0.25 cup cheddar cheese, shredded
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 0.25 teaspoon paprika
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 tablespoon chives, chopped (optional, for garnish)
Instructions
Place the eggs in a single layer in a medium-sized saucepan and cover with cold water, ensuring the water is at least an inch above the eggs.
Bring the water to a rolling boil over medium-high heat, then cover the pan, remove it from heat, and let the eggs sit for 10-12 minutes.
While the eggs are cooking, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to cool, then crumble or finely chop it.
Once the eggs are done, transfer them to an ice water bath and let them cool for at least 5 minutes. Carefully peel the eggs under running water and pat them dry with a paper towel.
Cut each egg in half lengthwise and gently scoop out the yolks into a medium bowl. Place the egg whites on a serving platter.
Mash the yolks with a fork until smooth, then stir in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper until fully combined.
Fold in the shredded cheddar cheese and half of the crumbled bacon, reserving the rest for garnish.
Using a spoon or a piping bag fitted with a large tip, fill each egg white half with the yolk mixture.
Garnish the deviled eggs with the remaining crumbled bacon, a sprinkle of paprika, and chopped chives, if desired.
Serve immediately or refrigerate until ready to serve. Enjoy!
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.1 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 375 mg | 29% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
