Back to Bacon-Cheddar Deviled Eggs

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Bacon-Cheddar Deviled Eggs Recipe

Bacon-Cheddar Deviled Eggs Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings

Ingredients

  • 12 hard-cooked large 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

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.

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

Sort By :
MY REVIEW
Reviewed Sep. 9, 2015

"Made this for labor day bbq....wished I would have tripled...went to fast"

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."

MY REVIEW
Reviewed Dec. 13, 2012

"Made these for a holiday party and everyone loved them. Will definitely make again!"

MY REVIEW
Reviewed Apr. 8, 2012

"These are absolutely wonderful.. A 74 year old aunt went to town on these eggs.. when I asked if anyone wanted the last egg, she yelled "It's mine!". The only thing I changed is that I left out the cheese this time, but I won't next time.. Thank you for this recipe.. wonderful change from the regular deviled eggs."

MY REVIEW
Reviewed Apr. 6, 2012

"These are great! I made 2 dozen deviled eggs on Christmas day and 1 dozen of them were this recipe and the other dozen were "standard" deviled eggs. Everyone LOVED these eggs!"

MY REVIEW
Reviewed Mar. 2, 2012

"This recipe is the only one that I use. It is a family favorite. Thanks for sharing."

MY REVIEW
Reviewed Jan. 29, 2012

"I have never been asked more for a recipe than for these eggs! I do add a little more honey mustard, but these deviled eggs are wonderful."

MY REVIEW
Reviewed Apr. 24, 2011

"I just got done making these. Great recipe for left over Easter Eggs. I didn't have honey so I substituted REAL maple syrup 1.5 teaspoons with the dijon. Can't wait to bring it to my next pot luck."

MY REVIEW
Reviewed Mar. 22, 2011

"This is a great recipe the whole family loved. It's a nice change from plain deviled eggs."

MY REVIEW
Reviewed Jan. 19, 2011

"I admit... I cheated by using Real Bacon pieces. My daughter wont eat bacon, but she doesn't mind "bacon bits" I made these for a New Years get together, I made 5 dozen, another reason I cheated. They were the first to disappear!! My neighbors keep asking when I'm going to make them again."

MY REVIEW
Reviewed May. 30, 2010

"very good! I didn't have honey mustard so I used honey and Dijon mustard."

MY REVIEW
Reviewed Apr. 14, 2009

"This is a GREAT deviled egg recipe. I had to add more mayo and honey mustard because the mixture was too dry. Next time I will only use 8 yolks because it makes more than enough filling then it won't need extra may and mustard."

Loading Image