Servings: 24
12 eggs
1/2 cup
Bacon - 4 slices
Cheddar cheese
2 tbsp., finely shredded
1 tbsp.
Bacon Cheddar Deviled Eggs
10 m
10 m
Ready in:
20 m
  1. Place eggs in a saucepan, and cover with cold water. Put the pan over high heat and bring water to a boil. Remove from the stove and cover with a lid. Let the eggs stand in the hot water for 10 to 12 minutes. Pour the hot water out of the saucepan and fill it up with cold water to cool the eggs.
  2. Place bacon in a cold skillet. Cook over medium-high heat until evenly brown. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Then use a spoon to scoop the yolks and place them in a small bowl. Mash egg yolks with mayonnaise, crumbled bacon, cheese, and mustard. Fill egg white halves with the yolk mixture and place in a fridge until serving.