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
- 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.
- Transfer the eggs to a bowl of ice water to cool. Peel the eggs.
- Slice eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a mixing bowl and set aside the halved egg whites.
- Mash the yolks with a fork until crumbly. Stir in the mayonnaise, vinegar, salt, and French’s Yellow Mustard until the filling is smooth.
- Transfer the filling to a piping bag and pipe into the halved egg whites.
- Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly. Top with freshly ground pepper and serve.
- 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
- 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.
- Transfer the eggs to a bowl of ice water to cool. Peel the eggs.
- Slice eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a mixing bowl and set aside the halved egg whites.
- Mash the yolks with a fork until crumbly. Stir in the mayonnaise, vinegar, salt, and French’s Yellow Mustard until the filling is smooth.
- Transfer the filling to a piping bag and pipe into the halved egg whites.
- Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly. Top with freshly ground pepper and serve.
- Enjoy!
Submit a recipe to Tasty
Have a recipe of your own to share?Submit your recipe here.
Submit your recipe here.