What does one do with two dozen hard boiled eggs? Create different deviled egg recipes and today I’m sharing how I make cheddar bacon deviled eggs with you!
One of my favorite things about eggs is that they are easy to cook and an inexpensive nutrient dense food. Many of you know that I have a small obsession with fried eggs, and I often make it a game with the kids to see how many this mom can air-flip on the pan.
My highest flip is five eggs by the way.
Today’s deviled egg idea is the first of a deviled egg series I’ll be sharing on this blog and YouTube, and the first up is this Cheddar Bacon Deviled Egg recipe.
Deviled eggs are no different than omelets, yo can pretty much stuff them with anything and create dozens of variations. And yet, every time I go to a party I see the same plain deviled egg tray. Why, but why? LOL.
When you have a family of 6 as I do, there is hardly a day that goes by that we eat less than eight eggs. Breakfast, hard boiled for a snack… it’s eggs all the time for one or more of us.
One morning, I wanted to make an omelet, but we had no fresh eggs -a tragedy! So I took out two hard boiled eggs and created this bacon and cheese version… and tada! Like an omelet but now portable.
I know what you are thinking, deviled eggs for breakfast? Yup. I’m an odd one when it comes to food sometimes. I’ve always made deviled eggs for parties, ahead of time as a snack in the fridge, or as an appetizer but I guess there is always a first time for having them for breakfast; plus the bacon and cheese combination is delicious.
Do you have a favorite deviled egg recipe that you think it’s genius and worth sharing?
Cheddar Bacon Deviled Eggs
Scale
Ingredients
- 6 large eggs
- 2 to 2 1/2 tablespoons mayonnaise
- 2 strips of bacon, cooked and finely chopped
- 2 tablespoons shredded sharp cheddar
- Salt & pepper, to taste
Instructions
- Hard-boil the eggs by placing the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 13 minutes. Drain water, fill pot with ice and water to shock the eggs.
- For more details on perfectly easy to peel hard boiled eggs check out: How to Boil Eggs Perfectly Every Time that are Easy to Peel.
- Peel the eggs by tapping them gently against the counter to crack the shell. Submerge the egg in iced water in the pot to assist with peeling.
- Once peeled, slice the eggs in half, length wise and remove the yolks into a medium bowl. Set cooked egg white halves on the side.
- Mash the yolks with a fork, add mayonnaise, chopped bacon, sharp cheddar, and a pinch of salt. Combine with the fork until the mixture is cohesive.
- Transfer the filling to a plastic zip bag or piping bag. Cut the end and squeeze out filling inside egg white half. Alternatively, use a poon to stuff the egg halves with the egg mixture.
- Sprinkle with additional cooked, crumbled bacon, and refrigerate for 1 hour and serve.
Notes
Make-Ahead: Deviled eggs are best eaten within 24 hours; they can be made the day ahead and kept refrigerated in an airtight container.
Leftover Deviled Eggs: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.
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