/
CHOW: Recipes: Bacon and Cheddar Deviled Eggs

Bacon and Cheddar Deviled Eggs Recipe

From: Supper , by
Bacon and Cheddar Deviled Eggs
Difficulty: Easy | Total Time: | Active Time: | Makes: 8 to 10 servings as an hors d'oeuvre

Breakfast in a bite.

This recipe was featured as part of our New Year’s Eve Speakeasy Party.

See more deviled egg recipes.

INSTRUCTIONS
  1. Hard-boil 12 eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites.
  2. Combine egg yolks, 6 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 4 teaspoons rendered bacon fat (optional), 2 teaspoons cider vinegar, and 2 teaspoons finely chopped fresh thyme leaves in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated.
  3. Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with crumbled bacon and crumbled Fiscalini bandage-wrapped cheddar.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Write a review | 4 Reviews
  • Bacon and Cheddar Deviled Eggs Recipe
    1

    made for a party,no one ate , looks gross, smells like shit, taste like shit, looked like shit, i wolfed them all done and had runs for a bout 3 weeks

  • Bacon and Cheddar Deviled Eggs Recipe
    4

    These were a big hit as a finger food before the meal. People that have never eaten eggs were putting them down left and right.

POST A COMMENT |2 Comments

COMMENT

  • I made these for Superbowl Sunday and they were AWESOME! Very easy too. I used horseradish deli mustard instead of the dijon and it added a little extra kick to the recipe. I also put the yolk mixture in my cuisinart with about six pieces of crisp bacon and mixed everything together, finally piping it into each egg half with a pastry bag and medium-sized tip. (I'm not a baker, not familiar with...+READ

    I made these for Superbowl Sunday and they were AWESOME! Very easy too. I used horseradish deli mustard instead of the dijon and it added a little extra kick to the recipe. I also put the yolk mixture in my cuisinart with about six pieces of crisp bacon and mixed everything together, finally piping it into each egg half with a pastry bag and medium-sized tip. (I'm not a baker, not familiar with pastry bags or tips, sorry) They disappeared so fast off of the platter that they were gone within seconds... literally.-COLLAPSE

  • I make deviled eggs quite often. This recipe I have never tried sounds great. Next time I make deviled eggs I will try this