Deviled Eggs With Bacon And Cheddar Cheese Recipes

Steps:

• 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.

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff or pipe into egg whites. Refrigerate until serving.

Steps:

• Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites.
• Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.
• Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.

Steps:

• 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!

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites on a plate.
• In a small bowl, mash yolks.
• Stir in the mayonnaise, bacon, cheese, mustard and pepper.
• Stuff into egg whites.
• Cover and refrigerate until serving.
• *Note:As a substitute for honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey.

Steps:

• Reserve 1 Tbsp. each bacon and onions. Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
• Add mayo; beat with mixer until blended. Add cheese and remaining bacon and onions; mix well.
• Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with reserved bacon and onions.

Steps:

• Peel the eggs and cut in half.
• Place all of the yokes into a bowl and mash with a fork.
• Add the mayonnaise, brown mustard, Worcestershire sauce, and Tabasco sauce; mix well until the mixture is smooth.
• Add the cheese and bacon; mix lightly until just combined.
• Taste the filling and adjust the salt and pepper.
• Fill the egg halves with the filling.
• Sprinkle with paprika as garnish.

Steps:

• Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.
• Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.
• Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.
• Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.

Steps:

• Finely chop the cooked bacon, remove any pieces that are chewy.
• Saute the onions over medium heat in a few tablespoons of reserved bacon fat until they are soft and translucent.
• Carefully remove the yolks from the hardboiled eggs and place them in a medium sized bowl.
• Add all other ingredients and mash them together with a fork until everything is well incorporated. Season to taste with salt and pepper.
• Place a heaping teaspoon of the yolk mixture into each egg white. Sprinkle with pepper before serving.

Steps:

• Cut hard boiled eggs in half lengthwise. Remove yolks and place in a small mixing bowl.
• Mash yolks with a fork until they resemble a sandy texture. Add 1 slice crumbled bacon (reserve remaining slice for garnish), cheddar cheese, mayonnaise, tablespoon of chives, lemon juice; stir until well combined. Season to taste.
• Spoon or pipe yolk mixture into the cavity of each egg white. Sprinkle with remaining crumbled bacon and chives for garnish. Chill for 30 minutes before serving to allow flavors to meld.