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.
- 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
- Preheat oven to 400 degrees
- Lay out bacon on a foiled lined tray and place in oven for 15-20 minutes
- Crumble bacon once cooked and cooled
- Hard boil eggs (I have no advice on this because it only works 50% of the time for me…)
- Cool eggs and peel
- Slice in half length wise and remove yolk into large bowl
- Mix yolk with mayo, 1/2 cup cheese, about 3 slices of the crumbled bacon, and mustard powder
- Add salt and pepper to your preference and stir until smooth
- 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).
How amazing does that look? Hella amazing.