Bacon and Cheddar Deviled Eggs

By jeaninemg

Ingredients

• ◾12 eggs, hard boiled and peeled
• ◾1/2 cup (4 oz) cream cheese, softened or room temperature
• ◾1/4 cup mayo
• ◾1 Tbsp milk
• ◾4 tsp (1 Tbsp plus 1 teaspoon) yellow mustard
• ◾1 tsp apple cider vinegar
• ◾1/8 tsp salt
• ◾1/8 tsp pepper, preferably white pepper
• ◾4 slices bacon, cooked and crumbled (you can use store-bought, real bacon bits if time is short)
• paprika (traditionally added for garnish, but the bacon adds nice color, so you don’t really need it)
• ◾2 tablespoons finely shredded Cheddar cheese

Details

Servings 12
Adapted from allfood.recipes

Preparation

Step 1

When cooking hard boiled eggs, cover with cold water 1 inch above eggs. Pour in 2 tsp. salt, and bring to a boil over med-high heat and uncovered. AS SOON AS the water boils, remove from heat for 15 to 17 minutes (depending on size of eggs—large is about 16 minutes exactly). HINT **Set a timer so they don’t turn gray!

As soon as the 15 to 17 minutes is up, dump out hot water and immediately place eggs in a cold ice water bath. This will pull the shell membrane away from the egg white.

1.Slice eggs lengthwise with a knife wiped clean, and dipped in hot water between slices (to keep the egg whites from getting smeared with yolk)
2.Gently remove yolks and place in a small mixing bowl
3.Add cream cheese, mayo, milk, mustard, vinegar, salt,Cheddar cheese and pepper to the yolks . Mix well with a fork or put in food processor and mix until smooth.
4.Scoop mixture into a decorative pastry bag, or resealable gallon bag and fit a decorative tip on if desired. I used a Wilton 1M tip. No tip is necessary–you can simply cut a small corner of the bag off.
5.Pipe mixture into the empty egg whites.
6.Top with crushed bacon bits.
7.Serve with love





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