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97% would make again

Bacon Cheddar Deviled Eggs

Tasty Team

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

Nutrition Info

  • Calories 225
  • Fat 17g
  • Carbs 1g
  • Fiber 0g
  • Sugar 0g
  • Protein 13g

Estimated values based on one serving size.

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!

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

Nutrition Info

  • Calories 225
  • Fat 17g
  • Carbs 1g
  • Fiber 0g
  • Sugar 0g
  • Protein 13g

Estimated values based on one serving size.

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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