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Bacon Cheddar Deviled Eggs

by Tayo Ola

Ingredients

for 6 servings

  • 6 eggs
  • 3 tablespoons
    mayonnaise
  • 1 teaspoon
    apple cider vinegar
  • ¼ teaspoon
    kosher salt
  • 1 teaspoon
    French's yellow mustard
  • 2 scallions, thinly sliced
  • 2 strips bacon, cooked and coarsely chopped
  • ¼ cup
    shredded cheddar cheese (25 g)
  • freshly ground black pepper
    Calories 225
    Fat 17g
    Carbs 1g
    Fiber 0g
    Sugar 0g
    Protein 13g

Estimated values based on one serving size.

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Preparation

  1. Place eggs in a small saucepan. Add cold water to the pot to completely submerge the eggs. Bring to a boil, then cover pot with a lid and turn off the heat. Let eggs sit in the hot water for 14 minutes.
  2. Transfer the eggs to a bowl of ice water to cool. Peel the eggs.
  3. Slice eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a mixing bowl and set aside the halved egg whites.
  4. Mash the yolks with a fork until crumbly. Stir in the mayonnaise, vinegar, salt, and French’s Yellow Mustard until the filling is smooth.
  5. Transfer the filling to a piping bag and pipe into the halved egg whites.
  6. Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly. Top with freshly ground pepper and serve.
  7. Enjoy!
 

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