We are a fan of deviled eggs in this house. Well, I am becoming a fan. The rest of my family has loved these tasty treats for many years.
We are coming up with deviled egg variations and giving them a try.
Today’s option is deviled eggs with bacon and white cheddar cheese.
Bacon makes everything better. It turns out that bacon makes deviled eggs quite a delight.
Don’t expect any leftovers with this side dish. However, if you do have any, we have a quick tip on how to best store deviled eggs.
How to make bacon deviled eggs
This is our overview of how to make bacon deviled eggs with a few additional tips.
Down below you will find the detailed instructions with temperature and measurements.
Step 1 : The first thing that you need to do is boil your eggs. Add vinegar to the water before bring it to a boil.
Note: I highly suggest that you go with extra-large eggs for deviled eggs. We just find them easier to handle when eating and serving them.
Step 2: After the water is boiling hard turn off the burner. Cover the pot of eggs and leave it on the burner. Let the eggs sit and cook for 12 minutes.
Step 3: Drain the eggs and rinse them in cold water.
Step 4: Cook the bacon crispy. You want the bacon to be crispy so that you can easily break it into small pieces. We don’t want chewy bacon in this recipe.
Place the bacon on a plate lined with paper towels to drain the grease. I also like to pat them dry. Then once the bacon is cool, crumble it into small pieces and set aside.
Step 5: Peel the shells from the eggs.
Step 6: Cut the eggs in half lengthwise.
Step 7: Use a spoon and gently remove the yolks from the eggs and place them in a large bowl. Set the egg whites aside for a later step.
Step 8: Use a fork and mash the egg yolks until they look like the image below.
Step 9: Add in the mayo, sour cream, mustard, cheese, and parsley into the bowl with the egg yolks.
Step 10: Stir to mix until the mixture is smooth.
Step 11: Set the egg white halves on a serving tray.
Step 12: Using a small spoon, fill each egg with a heap of the egg yolk mixture. If you want to get extra fancy you can put the filling in a piping bag and squeeze it out into the egg whites.
Step 13: Top the filled deviled eggs with bacon crumbles and chives.
Tips on making this recipe:
- You can boil your eggs in advance. If this side dish for an event then boil up the eggs the night before. However, it isn’t safe for cooked eggs to sit out at room temp for long. So place those boiled eggs in the fridge as soon as they have cooled down a bit.
- You can cook the bacon in advance as well. If you do this, I recommend crumbling the bacon before putting it in the fridge. It is easier to crumble warm bacon, and this will make putting it all together quicker the next day.
- Chives as a garnish make food delicious and beautiful at the same time, but it isn’t required for this recipe.
- Check out this super fun deviled eggs holder!
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How long do deviled eggs last?
Deviled eggs are finicky and should be stored in the fridge for no more than two days. Deviled eggs should be placed in the refrigerator right away after they are served.
If your deviled eggs have been sitting out at room temperature for more than 2 hours, do not risk serving them again the next day.
5 of our favorite cooking gadgets lately?
- 12 eggs
- 2 T white vinegar
- ¼ c mayonnaise
- ¼ c sour cream
- 4 bacon slices
- 4 T finely shredded white cheddar cheese
- 1 T spicy mustard
- ½ t dried parsley
- Sea salt and black pepper, to taste
- Chives for garnish
- Boil the eggs. Fill a large pot with 3″ of water and gently add in the eggs. Add the white vinegar to the pan of eggs. Bring the water to a rolling boil.
- Turn off the burner. Cover the pot and but leave it on the stove. Allow it to sit for 12 minutes.
- Drain the eggs and rinse them in cold water. (This stops the cooking process).
- Cook the bacon. Add the bacon slices to frying and cook until crispy. Place the bacon on a paper towel-lined plate and allow the bacon to cool.
- Peel the shells from the eggs.
- Cut the eggs in half lengthwise.
- Crumble the bacon into small pieces.
- Gently remove the yolks from the eggs and place them in a mixing bowl.
- Set the cooked egg whites aside.
- Mash the yolks with a fork. Stir in the mayo, sour cream, mustard, cheese, and parsley to the bowl with the yolks. Add a dash of salt and pepper to taste.
- Stir until the mixture is smooth.
- Using a spoon, fill each egg half with a heap of the mixture.
- Top the eggs with bacon and chives.
- Serve immediately.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 197mgSodium: 222mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 8g