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Bacon-Cheddar Deviled Eggs Recipe
Bacon-Cheddar Deviled Eggs Recipe photo by Taste of Home

Bacon-Cheddar Deviled Eggs Recipe

Read Reviews (10)
4.76 10
Publisher Photo
"I created this recipe a few years ago when I was craving something different to do with hard-cooked eggs. I combined three of my favorite foods - bacon, eggs and cheese - in these deviled eggs. I've shared them at parties and have received many compliments on their eggstra special taste." —Laura LeMay, Deerfield Beach, Florida recalls,
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings

Ingredients

  • 12 hard-cooked eggs
  • 1/2 cup mayonnaise
  • 4 bacon strips, cooked and crumbled
  • 2 tablespoons finely shredded cheddar cheese
  • 1 tablespoon honey mustard
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (2 each) equals 163 calories, 14 g fat (3 g saturated fat), 218 mg cholesterol, 163 mg sodium, 1 g carbohydrate, trace fiber, 7 g protein.

Directions

  1. 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. Yield: 2 dozen.
Editor’s Note: As a substitute for honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey.
Originally published as Bacon-Cheddar Deviled Eggs in Taste of Home April/May 2003, p22

Nutritional Facts

1 serving (2 each) equals 163 calories, 14 g fat (3 g saturated fat), 218 mg cholesterol, 163 mg sodium, 1 g carbohydrate, trace fiber, 7 g protein.

Reviews for Bacon-Cheddar Deviled Eggs(10)

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 3, 2014

These were a hit!

MY REVIEW
Reviewed Nov. 23, 2013

I've been making these since the recipe was first published. My teenage son now makes them for our family gatherings.

MY REVIEW
Reviewed Apr. 1, 2013

I made these on Easter Sunday and they were a hit. The only thing I wanted was a tad sweetness, so I added 3/4 teaspoon of sugar. My family loved them. I would make again.

MY REVIEW
Reviewed Feb. 28, 2013

I made half of everything and found the eggs bland, so added 1/8 tsp ea of garlic powder and salt, a bit more honey mustard/mayo and some sweet green relish to enhance the flavors, which they did. Although we prefer our old Five Roses Flour recipe, it was nice to try something new.

MY REVIEW
Reviewed Feb. 27, 2013

I haven't made these yet but going to in the near future. We love deviled eggs. I always use a little bit of sugar also.

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