Epic Bacon Deviled Eggs

Servings: 12

Prep Time: 10

Cook Time: 13

Total Time: 23

Smoky bacon and sharp Cheddar cheese take these bacon deviled eggs to a whole new level of delicious!

5 from 16 votes

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Ingredients

12 large hard-boiled eggs
4 to 5 tablespoons mayonnaise
4 strips of bacon, cooked, finely chopped, and divided
4 tablespoons shredded sharp cheddar
Salt & pepper, to taste

Instructions

Slice the hard-boiled eggs in half, length-wise, and transfer the yolks into a large bowl. Set the cooked egg white halves onto a large plate.
Mash the yolks with a fork and add mayo, ¾th of the bacon, cheese, salt, and black pepper. Stir to combine the ingredients until the mixture is cohesive.
Transfer the filling to a plastic zip bag or piping bag. Cut the end and pipe the filling into each egg white half. Alternatively, use a spoon to fill the egg halves with the mixture.
Place the deviled eggs onto the plate, top with the remaining chopped bacon, and refrigerate for 1 hour before serving.

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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