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 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!

Can 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.

How 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 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!