Bacon and Cheese Deviled Eggs
4 Comments | Written on September 20, 2010 at 5:00 am , by Kristina Vanni
Ok, I have to admit, I have never really been a big fan of deviled eggs. They just always seemed sort of old fashioned and uninteresting to me. That’s why when I tried this recipe, I was blown away! Seriously, how can you go wrong with bacon, cheese and eggs? It ended up being one of those recipes where I had to stop myself from going back for more. In fact, if you make these for a party trust me, make a double batch. You won’t regret it!
Deviled eggs with extra flair; these eggs have bacon and cheese mixed in.
Ingredients:
- 12 hard-cooked eggs, peeled
- 1/2 cup mayonnaise
- 1 tablespoon honey mustard
- 1 teaspoon prepared yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 strips bacon, cooked, crumbled
- 2 tablespoons shredded sharp cheddar
- Parsley, for garnish, optional
Directions:
Halve eggs lengthwise. Spoon the yolks into a bowl. Reserve the whites. Mash yolks with fork. Add mayonnaise, honey-mustard, yellow mustard, salt and pepper. Fold in bacon and cheese. Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.
Number of Servings: 12
I came across the recipe on our site, but added my own little twist. I tossed in an extra teaspoon of prepared yellow mustard in addition to the honey-mustard called for in the recipe.
Categories:
Better Recipes, Celebrations and Parties | Tags: Appetizer Recipes, Cold Appetizer Recipes
4 Comments | Post Your Comment
4 Responses to “Bacon and Cheese Deviled Eggs”
I “invented” my own recipe much like this one; however, I don’t use as much mustard or mayonaise. I add green onions and use my food processor to mix everything together. This brings out the bacon flavor a bit more and everything melds together really well. Also, I use a pastry bag to pipe the filling into each egg. I’ve made this numerous times for parties at my home and brought it to other gatherings and I never seem to have enough as they are always a HUGE hit and there are never any left-overs.
That sounds great Chrissy! I like the addition of green onions. Plus, using a pastry bag always makes for a very pretty deviled egg. Thanks for the feedback!
It looks interesting even if i don’t like so much eggs.
K