Bacon Cheddar Deviled Eggs
Bacon Cheddar Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/4 cup sharp cheddar cheese, finely shredded
- 3 strips cooked bacon, crumbled
- 1 tablespoon fresh chives, minced, for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring the water to a rolling boil over high heat.
⏱️ 7 min
- 2
Once boiling, immediately remove the saucepan from the heat, cover tightly with a lid, and let stand for 10 minutes.
⏱️ 10 min
- 3
While the eggs are resting, prepare an ice bath by filling a medium bowl with ice and cold water.
⏱️ 2 min
- 4
After 10 minutes, transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely for at least 15 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 15 min
- 5
Once cooled, carefully peel the eggs under cool running water. Slice each egg in half lengthwise and gently scoop out the yolks into a small bowl. Place the egg white halves on a serving platter.
⏱️ 5 min
- 6
Mash the egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix well until creamy and thoroughly combined.
⏱️ 3 min
- 7
Stir in the shredded sharp cheddar cheese and most of the crumbled bacon, reserving a small amount for garnish.
⏱️ 2 min
- 8
Spoon or pipe the yolk mixture back into the egg white halves. Garnish with the remaining crumbled bacon and fresh minced chives.
⏱️ 3 min
- 9
Serve immediately or refrigerate until ready to serve. For best flavor, allow the deviled eggs to chill for at least 30 minutes before serving.
Kitchen Tools
Nutrition Facts (per serving)
Bacon Cheddar Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/4 cup sharp cheddar cheese, finely shredded
- 3 strips cooked bacon, crumbled
- 1 tablespoon fresh chives, minced, for garnish
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring the water to a rolling boil over high heat.
⏱️ 7 min - 2
Once boiling, immediately remove the saucepan from the heat, cover tightly with a lid, and let stand for 10 minutes.
⏱️ 10 min - 3
While the eggs are resting, prepare an ice bath by filling a medium bowl with ice and cold water.
⏱️ 2 min - 4
After 10 minutes, transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely for at least 15 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 15 min - 5
Once cooled, carefully peel the eggs under cool running water. Slice each egg in half lengthwise and gently scoop out the yolks into a small bowl. Place the egg white halves on a serving platter.
⏱️ 5 min - 6
Mash the egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix well until creamy and thoroughly combined.
⏱️ 3 min - 7
Stir in the shredded sharp cheddar cheese and most of the crumbled bacon, reserving a small amount for garnish.
⏱️ 2 min - 8
Spoon or pipe the yolk mixture back into the egg white halves. Garnish with the remaining crumbled bacon and fresh minced chives.
⏱️ 3 min - 9
Serve immediately or refrigerate until ready to serve. For best flavor, allow the deviled eggs to chill for at least 30 minutes before serving.