BACON CHEDDAR DEVILED EGGS – Butter with a Side of Bread by Gordon Ramsay

BACON CHEDDAR DEVILED EGGS - Butter with a Side of Bread


Bacon cheddar deviled eggs is a delicious twist on a classic! Traditional Deviled Eggs recipe with the addition of bacon and cheddar cheese for a fantastic savory appetizer.

Easy Bacon Cheddar Deviled Eggs recipeThese deviled eggs with bacon and sour cream are sure to be a hit for any occasion. I served mine during an Easter dinner and they quickly disappeared!

Tips for Hard Boiling Your Eggs

Always buy eggs at least a week in preparation for boiling. The older the eggs are, the easier they peel! I aim to have my eggs be at least 7-10 days old. You’ll definitely notice a difference between older and fresher eggs when it comes to peeling and there are a ton of tricks out there for getting the peel off perfectly every time, but simply using week old eggs is the easiest method-by far!

Easy Bacon Cheddar Deviled Eggs recipeCan I Use Store-Bought Hard Boiled Eggs?

One of my favorite time-saving tips is to simply buy pre-hard boiled eggs! I like buying them from Costco as we eat a lot. Store bought hard boiled eggs tend to be a bit smaller (they’re medium eggs) so you’ll want to add an additional 4-6 to the recipe. (They come in packs of 2.)

How to Tell If Your Raw Eggs Are Bad

Older eggs are great for boiling but you may be worried that your eggs are too old. Don’t worry, there is an incredibly easy test that you can do. Place your eggs in a large pot, bowl, or glass of water. If the eggs float all of the way to the top, they’re bad- toss the floating eggs out.

As eggs age, they will naturally become lighter in weight and it’s completely fine if they float with their tips down and big ends up. You’re just removing any eggs that float at the top like a fishing bobber.

Easy Bacon Cheddar Deviled Eggs recipeHow Long Do Deviled Eggs Last?

Due to the perishable nature of the eggs and the filling, you should try to eat your deviled eggs within a few days (no more than 3) for the best results. Anything longer than that and you could be risking an upset stomach.

Bacon Cheddar Deviled Eggs Ingredients

-12 hard-boiled eggs

-1/4 cup low-fat mayonnaise

-1/4 cup sour cream

-1 TBSP mustard

-4 slices cooked bacon {or 4 TBSP Bacon Bits}

-2 TBSP grated cheddar cheese

-salt & pepper, to taste

-Smoked Paprika, for sprinkling on top

how to make Easy Bacon Cheddar Deviled Eggs recipeHow to Make Bacon Cheddar Deviled Eggs

Place your eggs in a pot of cold water.

Bring the water to a full, rolling boil. Place the lid on the pot and turn the heat off.

Let the eggs sit in the pot of hot water for about 15 minutes.

While they’re sitting there, prepared a large ice bath by filling a large bowl or clean sink with ice water.

After the 15 minutes are up, use a slotted spoon to remove each egg from the pot and place it in the cold water.

Crumble the cooked bacon. Place the grated cheddar and bacon crumbles in a small food processor. I ran mine on high for about a minute- you want to blend the cheese and bacon and make the pieces as small as possible.

Combine the mayo, sour cream and mustard in a bowl. Add in the bacon-cheddar mixture. Mix to combine, adding in some salt and pepper to taste.

Peel your hard boiled eggs. Slice them in half length-wise and then gently remove the yolk. Add the yolk to the mayo-bacon mixture.

Once you’ve de-yolked all the eggs, use a fork to mix up the yolk-mayo-bacon-cheddar mixture. Make sure it’s as smooth as possible. Use a rubber spatula to scrape the mixture into a small ziplock bag.

Cut a corner of the bag and pipe the filling into each empty egg half. Sprinkle with a good dash of the Smoked Paprika on each egg. This variety is different than your normal Paprika, although you can use that if you’d like. I encourage you to try the Smoked Paprika though, it’s got a bit of a kick and tastes amazing alongside the bacon. Enjoy!

Easy Bacon Cheddar Deviled Eggs recipe

Bacon Cheddar Deviled Eggs

Bacon cheddar deviled eggs is a delicious twist on a classic! Traditional Deviled Eggs recipe with the addition of bacon and cheddar cheese for a fantastic savory appetizer. 

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Course: Appetizer

Cuisine: American

Keyword: Bacon Cheddar Deviled Eggs

Prep Time: 25 minutes

Cook Time: 15 minutes

Servings: 24

Calories: 51kcal

Ingredients

  • 12 eggs
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp mustard
  • 4 slices cooked bacon or 4tbsp bacon bits
  • 2 tbsp grated cheddar cheese
  • salt and pepper to taste
  • smoked paprika for sprinkling on top

Instructions

  • Place twelve 7-10 day old eggs in a pot of cold water. {If you use super fresh eggs, it will be really hard to peel them!} Bring water to a full, rolling boil. Place lid on the pot and turn heat off. Let eggs sit in the pot of previously-boiling water for about 15 minutes.

  • While they are cooking, get a large bowl {or use a clean sink- that’s what I do!} and fill it with ice water. After 15 minutes, use a slotted spoon to take each egg out and immediately plunge it in the water.

  • Crumble the bacon. Place the grated cheddar and bacon crumbles in a small food processor. I ran mine on high for about a minute- you want to blend the cheese and bacon and make the pieces as small as possible.

  • Combine the mayo, sour cream and mustard in a bowl. Add in bacon-cheddar mixture. Mix to combine, adding in some salt and pepper to taste.

  • Peel your hard boiled eggs. Slice in half length-wise and gently remove the yolk. Add the yolk to the mayo-bacon mixture.

  • Once you’ve de-yolked all the eggs, use a fork to mix up the yolk-mayo-bacon-cheddar mixture. Make sure it’s as smooth as possible. Use a rubber spatula to scrape the mixture into a small ziplock bag.

  • Put a corner of the bag and pipe into each empty egg half. Sprinkle a good dash of Smoky Paprika on each egg. This variety is different than your normal Paprika, although you can use that if you’d like. I encourage you to try the Smoky Paprika though, it’s got a bit of a kick and tastes amazing alongside the bacon!

Nutrition

Calories: 51kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 86mg | Sodium: 85mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Calcium: 20mg | Iron: 1mg

Easy Bacon Cheddar Deviled Eggs recipe

Can You Make Deviled Eggs The Day Before?

Absolutely! But there’s a trick to it. You don’t want to fully assemble your deviled eggs until closer to serving time to prevent any sweating from the ingredients. So to do this keep your eggs whites separated from the yolk filling. For easier convenience, you can keep your filling in a Ziploc style bag or frosting piping bag so that all you have to do is cut the tip and fill the egg whites.

How Do You Store Deviled Eggs in The Refrigerator?

Place your egg whites on a tray or large flat plate, cover well with plastic wrap and set the plate somewhere flat in the fridge. Make your yolk filling according to the recipe and store in a bag so that it’s ready to use and keep it stored in the fridge as well. After the eggs have been assembled, just keep them in a plastic wrap covered tray or on a plate.

Easy Bacon Cheddar Deviled Eggs recipeIf You Liked These Bacon Cheddar Deviled Eggs, You’re Going To Love These Other Potluck Recipes!

Bacon cheddar deviled eggs is a delicious twist on a classic! Traditional Deviled Eggs recipe with the addition of bacon and cheddar cheese for a fantastic savory appetizer. 

These simply are the best deviled eggs recipe. You are going to love these bacon cheddar deviled eggs at your next Potluck or BBQ! Bacon cheddar deviled eggs is a delicious twist on a classic! Traditional Deviled Eggs recipe with the addition of bacon and cheddar cheese for a fantastic savory appetizer.

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