Bacon and Cheddar Deviled Eggs Recipe

Get our tips and tricks for great-tasting Bacon and Cheddar Deviled Eggs.

Bacon and Cheddar Deviled Eggs Recipe

Cooking with eggs can be a real treat, especially with this delicious Bacon and Cheddar Deviled Eggs Recipe.

American Egg Board

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Remember when making deviled eggs that hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

Cooking With Eggs: Recipes for Every Meal

Bacon and Cheddar Deviled Eggs Recipe

Prep Time: 30 minutes

14 hard-boiled eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon pepper
1/3 cup crumbled cooked bacon
1/4 cup finely shredded sharp cheddar cheese
2 tablespoons chopped fresh chives or green onion tops

Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.

Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.

Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Cover and refrigerate to blend flavors. Yields 24 servings.

Insider Info:

Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

Storing eggs:  

In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

No-mess method:  

Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is thoroughly blended. Push filling toward bottom corner of bag. Snip off about 1/2 inch of corner. Squeeze filling from bag into egg whites.

Picnic or tailgate tip:  

Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.