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Bacon Cheddar Deviled Eggs


These are a killer! Half sour cream, half mayo? Even better. I also added a little chopped chives and green onion and dusted the tops with paprika. This is also just as good with turkey bacon or pre-packaged bacon bits and I've found that this is wonderful with just about any cheese, especially white cheddar cheese or pepperjack

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Rate this recipe 4.2/5 (19 Votes)


  • 12 12 12 eggs
  • 1/2 1/2 1/2 cup mayonnaise
  • 4 4 4 slices bacon
  • 2 2 2 tablespoons cheddar cheese, finely shredded
  • 1 1 1 tablespoon mustard


Servings 24
Adapted from


Step 1

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

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