Bacon Cheddar Deviled Eggs
These Bacon Cheddar Deviled Eggs, made with crisp bacon and sharp cheddar cheese, are a great party appetizer for the holidays or anytime.
- 12 eggs
- 5 slices bacon
- 2 tablespoons shredded sharp Cheddar cheese
- 1/2 cup mayonnaise
- 1 tablespoon horseradish mustard I used French’s brand, but if you can’t find horseradish mustard,spicy brown mustard would be fine
In a large pot, cover the eggs with cold water and bring to a boil. Remove from heat, cover, let sit for 15 minutes. Submerge the eggs in ice water until cooled, then peel.
While the eggs are cooling, fry the bacon in a pan until crispy. Drain on a plate covered with paper towels, then crumble 4 of the pieces, reserving one piece.
Peel the eggs and slice in half length-wise. Remove the yolks to a small bowl and add the mayonnaise, crumbled bacon, cheddar cheese, and mustard, and mix well with a spoon. Using a spoon or pastry bag with a large tip, fill the egg white halves with the mixture. Crumble remaining 1 slice bacon and top each egg half with a few crumbles. Dust lightly with paprika. Cover loosely with plastic wrap and refrigerate until serving.
Calories: 87kcal | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 108mg | Potassium: 39mg | Vitamin A: 135IU | Calcium: 21mg | Iron: 0.4mg