Prepare to elevate your appetizer game with the most mouthwatering twist on classic deviled eggs you've ever tasted! Imagine creamy, rich egg yolks blended with sharp cheddar cheese and crispy bacon, creating a flavor explosion that will have everyone begging for your recipe. These Bacon Cheddar Deviled Eggs are not just another party snack – they're a culinary experience that transforms an ordinary appetizer into an extraordinary crowd-pleaser that will make you the star of any gathering!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheddar cheese
- 2 slices cooked bacon, crumbled
- Chives for garnish
Instructions
- Begin by preparing your ingredients. Gather 6 large eggs, 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 cup of shredded cheddar cheese, and 2 slices of cooked bacon that you will crumble later. Don’t forget to have some chives on hand for garnish!
- Place the 6 large eggs in a saucepan and cover them with cold water. Ensure the water level is about an inch above the eggs. This will help them cook evenly.
- Put the saucepan on the stove over medium-high heat and bring the water to a rolling boil. Once boiling, cover the saucepan with a lid and remove it from the heat. Allow the eggs to sit in the hot water for about 10 minutes.
- While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water. This will help cool the eggs quickly and make them easier to peel.
- After 10 minutes, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them sit in the ice bath for about 5 minutes to cool completely.
- Once the eggs are cool, gently tap each egg on a hard surface to crack the shell, then peel them under running water to help remove the shell easily.
- After peeling, slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.
- To the bowl with the yolks, add 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash the mixture with a fork until smooth and well combined.
- Next, fold in 1/4 cup of shredded cheddar cheese and the crumbled bacon from the 2 slices you cooked earlier. Mix until all ingredients are thoroughly incorporated.
- Using a spoon or a piping bag, fill the hollowed-out egg whites with the yolk mixture. Be generous with the filling, making each deviled egg look appetizing.
- Once all the eggs are filled, garnish each deviled egg with a sprinkle of chopped chives for a touch of color and flavor.
- Serve the Bacon Cheddar Deviled Eggs on a platter at room temperature or chilled. Enjoy this delicious American appetizer with friends and family!
Tips
- Use eggs that are a few days old, as they peel more easily than fresh eggs.
- For perfectly cooked eggs, use the gentle "hot water bath" method to prevent rubbery whites and green-ringed yolks.
- To pipe the filling beautifully, use a piping bag or a zip-lock bag with the corner cut off for a professional look.
- Cook bacon until extra crispy to ensure maximum crunch and flavor in your deviled eggs.
- For a smoother filling, use a fine mesh strainer or food processor to mash the egg yolks.
- Chill the deviled eggs for at least 30 minutes before serving to let the flavors meld together.
- Garnish just before serving to keep the chives fresh and crisp.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 1g
Protein: 7g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 190mg
