Bacon Cheddar Deviled Eggs Recipes

BACON-CHEDDAR DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff or pipe into egg whites. Refrigerate until serving.

BACON CHEDDAR DEVILED EGGS

Steps:

• Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
• Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

BACON CHEDDAR DEVILED EGGS RECIPE BY TASTY

Steps:

• Place eggs in a small saucepan. Add cold water to the pot to completely submerge the eggs. Bring to a boil, then cover pot with a lid and turn off the heat. Let eggs sit in the hot water for 14 minutes.
• Transfer the eggs to a bowl of ice water to cool. Peel the eggs.
• Slice eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a mixing bowl and set aside the halved egg whites.
• Mash the yolks with a fork until crumbly. Stir in the mayonnaise, vinegar, salt, and French's Yellow Mustard until the filling is smooth.
• Transfer the filling to a piping bag and pipe into the halved egg whites.
• Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly. Top with freshly ground pepper and serve.
• Enjoy!

BACON CHEDDAR DEVILED EGGS

Steps:

• 1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
• 2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
• 3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
• My Note: If you use real from the farm eggs you will get a more deeper yellow/orange yolk -- but if you use store bought as I did when I first made these, I added a touch of red or yellow food coloring to deeping the texture a bit on the filling. Also, be sure and use older eggs, not too fresh of eggs do to the fact that fresh eggs can tear off the white in chunks when peeled, and you will think you did not cook them long enough. Hope this helps!
• I allways made a couple adjustments to Deviled Eggs. I added a little bit of finely choppedd white onion and I used bacon bits b/c it was a lot easier. My family really liked them! They said it was a nice change to the typical deviled eggs. I also used light mayo ot lighten it up a little and reduced fat cheese.
• One time I made these for a party and now everyone wants me to bring them everytime! The most interesting part - many times people that swear they don't like deviled eggs will take 2-3 of these! I also add a little sour cream to make it smoother. And, for decorating purposes, I put the yolk mixture into a bag, cut the corner off and pipe it into the eggs! I sprinkle it all with slices of green onion!
• A neighbor of my did it, but due to time constraints she used premade bacon that you can cook in the microwave by Oscar Meyer. It worked REALLY well and crumbled better than the regular bacon, with less mess! (You may ahve to use more than 4 though as they are much smaller.) I also crushed an extra bacon slice into a fine pulp and sprinkled in on top of the eggs. For a decorative twist I put the yolk in a pastry bag and used a wide tip to put the filling in the whites instead of spooning them in like usual. I also used light mayo, lowfat cheddar and I didn't know if I was supposed to use powedered mustard or yellow mustard, I used the yellow mustard and it worked great and added color.
• I also added a little chopped chives and green onion and dusted the tops with paprika. EDITED: I've made this deviled egg recipe many times now and every single time it turns out fantastic. This is also just as good with turkey bacon or pre-packaged bacon bits and I've found that this is wonderful with just about any cheese, especially white cheddar cheese or pepperjack. I like to add a little hot sauce to the filling as I'm mixing it, too. For easy piping, I used a ziploc bag that I spooned the filling into, then cut a corner out of the side of the bag. I just squeezed the egg filling carefully into the egg. When I'm finished, I just throw out the bag. Nom. My neighbors fought over the last one. These are definetly making an appearance for my next holiday dinner. Have to make more next time.

JALAPENO BACON CHEDDAR DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble when cool enough to handle.
• Remove seeds and stems from jalapenos; mince 1 pepper and slice remaining peppers into very thin strips; set aside.
• Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in minced jalapeno, Cheddar cheese, mayonnaise, red onion, and mustard.
• Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with crumbled bacon and paprika.