Bacon & Cheddar Deviled Eggs

Ever since moving to the Midwest a few years ago, I’ve found one side dish to be particularly popular… the deviled egg. Deviled eggs are a staple for Easter across the country, but that was the last I thought about them. And it took me many years to develop the courage to even try one. All that yolk? Ick.

But out here, they are a side dish for everything. From mid-year potlucks to Thanksgiving dinner, deviled eggs are a big favorite on the dinner tables of mid-westerners. And now on mine too!

Although, what’s not to love about anything covered in bacon bits and cheddar cheese? Nothing. I found this recipe on the web a while ago but have modified it to appeal to B and his no-mustard philosophy. So my version is essentially eggs, mayo, cheddar, mustard powder and bacon. He never notices the powdered version with all that bacon distraction. Easy peasy.

Bacon & Cheddar Deviled Eggs -


  • 12 large eggs
  • 1 cup of finely shredded sharp cheddar cheese
  • 1/2 cup of mayonnaise
  • 1/2 tablespoon mustard powder
  • 6 slices of crispy bacon
  • salt & pepper to taste


  1. Preheat oven to 400 degrees
  2. Lay out bacon on a foiled lined tray and place in oven for 15-20 minutes
  3. Crumble bacon once cooked and cooled
  4. Hard boil eggs (I have no advice on this because it only works 50% of the time for me…)
  5. Cool eggs and peel
  6. Slice in half length wise and remove yolk into large bowl
  7. Mix yolk with mayo, 1/2 cup cheese, about 3 slices of the crumbled bacon, and mustard powder
  8. Add salt and pepper to your preference and stir until smooth
  9. Scoop (I use a cookie dough scoop) one dollop per each egg add extra cheese and bacon on top and VOILÁ!

Every time I make these they are a favorite and definitely (probably) not heart-attack inducing (at least immediately).

Bacon & Cheddar Deviled Eggs -

How amazing does that look? Hella amazing.

everyday i'm strugglin' (2)



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