BACON CHEDDAR DEVILED EGGS
These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.
Provided by USEREMILY3260
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 40m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 0.8 g, Cholesterol 197.3 mg, Fat 17 g, Protein 7.9 g, SaturatedFat 4.3 g, Sodium 223 mg, Sugar 0.5 g
DEVILED BACON AND EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.
- Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.
- Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.
BACON-CHEDDAR DEVILED EGGS
Don't forget to reserve some of those deliciously smoky bacon crumbles and finely chopped green onions to garnish these yummy Bacon-Cheddar Deviled Eggs.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Reserve 1 Tbsp. each bacon and onions. Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
- Add mayo; beat with mixer until blended. Add cheese and remaining bacon and onions; mix well.
- Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with reserved bacon and onions.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CHEDDAR-BACON DEVILED EGGS
We gussied up our deviled eggs with bacon, shredded cheddar and a sprinkling of chives. Y'all come eat, now.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 12 deviled egg halves
Number Of Ingredients 7
Steps:
- Cut hard boiled eggs in half lengthwise. Remove yolks and place in a small mixing bowl.
- Mash yolks with a fork until they resemble a sandy texture. Add 1 slice crumbled bacon (reserve remaining slice for garnish), cheddar cheese, mayonnaise, tablespoon of chives, lemon juice; stir until well combined. Season to taste.
- Spoon or pipe yolk mixture into the cavity of each egg white. Sprinkle with remaining crumbled bacon and chives for garnish. Chill for 30 minutes before serving to allow flavors to meld.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BACON-CHEDDAR DEVILED EGGS
I created this recipe a few years ago when I was craving something different to do with hard-boiled eggs. Three of my favorite foods-bacon, eggs and cheese-come together in these deviled eggs. They're my go-to party snack. -Laura LeMay, Deerfield Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 79 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 88mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
BACON CHEDDAR DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, mayonnaise, apple cider vinegar, kosher salt, French's yellow mustard, scallions, bacon, shredded cheddar cheese, freshly ground black pepper
Provided by Tayo Ola
Categories Snacks
Yield 6 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 225 calories, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams
DEVILED EGGS WITH BACON AND CHEDDAR CHEESE
Make and share this Deviled Eggs with Bacon and Cheddar Cheese recipe from Food.com.
Provided by Joanie Grow
Categories < 60 Mins
Time 35m
Yield 12 eggs
Number Of Ingredients 6
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites on a plate.
- In a small bowl, mash yolks.
- Stir in the mayonnaise, bacon, cheese, mustard and pepper.
- Stuff into egg whites.
- Cover and refrigerate until serving.
- *Note:As a substitute for honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey.
BACON AND CHEESE DEVILED EGGS
Provided by Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites.
- Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.
- Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.
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- Heat a large pot of water to a boil over high heat. When the water reaches a soft boil, add the room temperature eggs to the boiling water one by one using a slotted spoon.
- Using eggs at room temperature will prevent them from cracking and breaking as they cook, so be sure to pay attention to this step.
- Set the timer for exactly 10 minutes and let the eggs boil until the timer goes off. Immediately remove the pot from the heat, drain the boiling water and place the pot in the sink to fill it with very cold tap water.
- Cold water stops the cooking process, ensuring the eggs don't overcook, so let the cold water run over the eggs until the eggs are submerged in the cold water, letting them sit in cold water to cool completely (you may have to repeat this process once or twice, after the cold water warms up from the heat of the eggs).
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- Add the mayonnaise, mustard, vinegar, dill, salt, and pepper to the mixing bowl with the yolks and stir well to combine.
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- In a medium bowl, combine egg yolks, mayonnaise, sour cream, mustard, and pepper; mix well. Stir in bacon, cheese, and chives.
- Fill egg white halves with yolk mixture and place on serving platter. Garnish with reserved bacon and chives. Cover with plastic wrap and refrigerate until ready to serve.
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4/5 (3)Total Time 45 minsServings 8-10Calories 170 per serving
- Reserve the whites. Combine the egg yolks, mayonnaise, mustard, bacon fat (if using), vinegar, and thyme in a medium, nonreactive bowl.
- Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
HOW TO MAKE BACON DEVILED EGGS - NO SPOON NECESSARY
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5/5 (9)Calories 75 per servingCategory Appetizer, Snack, Starter
- Prepare the deviled egg filling: Remove the yolks from the hard-boiled egg whites and place in the bowl of a food processor. Pulse until finely chopped. Add in the mayonnaise, mustard and vinegar. Season with ½ teaspoon salt and ¼ teaspoon pepper. Process until smooth.
- Add the bacon + cheese + chive: Add in the bacon and cheddar. Pulse to combine. Add the chives. Pulse again until just combined.
- Pipe the eggs: Transfer the deviled egg mixture to a piping bag affixed with the star attachment or a zip-closure bag with the corner snipped off. Pipe the mixture into the egg whites, filling them generously.
- Garnish & Serve: Top the eggs with extra bacon and chives. Sprinkle generously with smoked paprika. Serve and enjoy!
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- 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 18-20 minutes. Remove from hot water, and cool by rinsing eggs under cold running water.
- Meanwhile, cook bacon over medium-high heat until desired crispness. Remove bacon to paper towels to cool. Crumble and set aside.
- Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks. Add mayonnaise, crumbled bacon and cheese to egg yolk and mash well. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
BACON CHEDDAR DEVILED EGGS - BUTTER WITH A SIDE OF BREAD
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Reviews 13Servings 24Cuisine AmericanCategory Appetizer
- 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.
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