Best Bacon Cheese Deviled Eggs Recipes

BACON AND CHEESE DEVILED EGGS

Steps:

• Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites.
• Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.
• Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.

BACON & CREAM CHEESE DEVILED EGGS

Steps:

• 1. Prepare eggs. Slice hard boiled eggs lengthwise with a knife.
• 2. Gently remove yolks and place in a mixing bowl (or food processor which makes it very creamy).
• 3. To the yolks, add cream cheese, mayo, mustard, Worcestershire sauce, cayenne pepper, salt, and pepper.
• 4. Mash or mix until smooth.
• 5. Scoop mixture into a pastry bag (with or without a decorating tip) or resealable gallon bag (just cut off a very small corner of the bag to pipe). Squeeze mixture into the empty egg whites.
• 6. Top each with a sprinkle of paprika.
• 7. Add bacon pieces. Best if chilled for at least 2 hours before serving.

BACON AND CREAM CHEESE DEVILED EGGS

Steps:

• Hard boil eggs, then place in ice water to cool, at least 10-15 minutes. Peel, cut in half and scrape yolks into a large mixing bowl.
• Fry bacon up in a pan, until crispy. Drain on paper towels, and crumble once cool enough to handle.
• Cut cream cheese into bite-size pieces, and add to yolks. Begin to beat with a hand mixer on low. Add mustard powder and then begin to pour ranch into bowl in a thin stream. The desired texture is a thick filling, just wet enough to form a paste and be blended by the hand mixer. Turn mixer up to medium-high and whip until slightly fluffy and able to form stiff peaks (doesn't take very long). Add crumbled bacon pieces and mix just until blended through.
• Fill whites with filling and refrigerate until ready to serve.

BLUE CHEESE BACON DEVILED EGGS

Steps:

• In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
• To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water.
• Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks.
• Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.

DEVILED EGGS WITH BACON AND CHEDDAR CHEESE

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites on a plate.
• In a small bowl, mash yolks.
• Stir in the mayonnaise, bacon, cheese, mustard and pepper.
• Stuff into egg whites.
• Cover and refrigerate until serving.
• *Note:As a substitute for honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey.

DEVILED EGGS - BACON AND CHEESE WITH A KICK

Steps:

• Peel the eggs and cut in half.
• Place all of the yokes into a bowl and mash with a fork.
• Add the mayonnaise, brown mustard, Worcestershire sauce, and Tabasco sauce; mix well until the mixture is smooth.
• Add the cheese and bacon; mix lightly until just combined.
• Taste the filling and adjust the salt and pepper.
• Fill the egg halves with the filling.
• Sprinkle with paprika as garnish.

BACON DEVILED EGGS WITH CARAMELIZED ONIONS AND CHEDDAR CHEESE

Steps:

• Finely chop the cooked bacon, remove any pieces that are chewy.
• Saute the onions over medium heat in a few tablespoons of reserved bacon fat until they are soft and translucent.
• Carefully remove the yolks from the hardboiled eggs and place them in a medium sized bowl.
• Add all other ingredients and mash them together with a fork until everything is well incorporated. Season to taste with salt and pepper.
• Place a heaping teaspoon of the yolk mixture into each egg white. Sprinkle with pepper before serving.

BACON AND CHEESE DEVILED EGGS

Steps:

• Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites.
• Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.
• Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.

BACON-BLUE CHEESE DEVILED EGGS

Steps:

• Reserve 1 Tbsp. bacon. Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
• Add dressing; beat with mixer until blended. Add remaining bacon and cheese; mix well.
• Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with reserved bacon.

BACON & CHEESE DEVILED EGGS RECIPE - (3.6/5)

Steps:

• Halve eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Stir in mayonnaise, honey mustard, salt, and pepper. Fold in 4 slices crumbled bacon and cheese. Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with additional bacon and green onion.