Bacon Cheese Deviled Eggs Recipe 365 Food

DEVILED BACON AND EGGS

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 DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise or yogurt, 1 1/2 teaspoons spicy mustard, 1/2 teaspoon lemon juice, 1 teaspoon relish and 1/2 teaspoon paprika. Fill the egg whites with the yolk mixture. Top with chopped chives and crumbled cooked bacon.

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 AND CHEESE DEVILED EGGS

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.

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.

DEVILED EGGS - BACON AND CHEESE WITH A KICK

Steps:

• Peel the eggs and cut in half.
• Place all of the yokes into a bowl and mash with a fork.
• Add the mayonnaise, brown mustard, Worcestershire sauce, and Tabasco sauce; mix well until the mixture is smooth.
• Add the cheese and bacon; mix lightly until just combined.
• Taste the filling and adjust the salt and pepper.
• Fill the egg halves with the filling.
• Sprinkle with paprika as garnish.

BACON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.

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.

BACON AND CREAM CHEESE DEVILED EGGS

Steps:

• Hard boil eggs, then place in ice water to cool, at least 10-15 minutes. Peel, cut in half and scrape yolks into a large mixing bowl.
• Fry bacon up in a pan, until crispy. Drain on paper towels, and crumble once cool enough to handle.
• Cut cream cheese into bite-size pieces, and add to yolks. Begin to beat with a hand mixer on low. Add mustard powder and then begin to pour ranch into bowl in a thin stream. The desired texture is a thick filling, just wet enough to form a paste and be blended by the hand mixer. Turn mixer up to medium-high and whip until slightly fluffy and able to form stiff peaks (doesn't take very long). Add crumbled bacon pieces and mix just until blended through.
• Fill whites with filling and refrigerate until ready to serve.

BACON AND CHEESE DEVILED EGGS

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.

BACON CHEDDAR DEVILED EGGS

Steps:

• Boil and peel eggs.
• Cook bacon until evenly brown. Crumble and set aside.
• Cut eggs in half length-wise. Remove yolks to a small bowl. Mash egg yolks with mayo, bacon, and cheese.
• Stir in mustard. Add sour cream as needed to smooth mixture. Put mixture in a plastic bag, cut off corner, and pipe into egg white halves. Refrigerate until serving.

DEVILED EGGS WITH BACON AND CHEDDAR CHEESE

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.