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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
contains honey
- 1/4 teaspoon pepper
- 1/2 cup mayonnaise
- 1 tablespoon honey mustard
- 4 bacon strips cooked and crumbled
- 12 hard-cooked large eggs
- 2 tablespoons finely shredded cheddar cheese
- Carbohydrate 0.93025691177624 g
- Cholesterol 3.50000000295873 mg
- Fat 3.34081069989659 g
- Fiber 0.0568239178306494 g
- Protein 0.116928185146875 g
- Saturated Fat 0.503306130230368 g
- Serving Size 1 1 serving (11g)
- Sodium 93.8967548750667 mg
- Sugar 0.873432993945591 g
- Trans Fat 2.79229194947391 g
- Calories 34 calories
Directions 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 Print Add to Recipe Box Email a Friend
