Bacon-cheddar deviled eggs
This is one of my favorite ways to mix up deviled eggs. It ties for first place with my version of sriracha deviled eggs. I hadn’t got around to posting it until now (if you see in the photo it is from earlier in the season) but figured it might be of interest to folks having New Year's parties, since deviled eggs are always a favorite year-round.
If you make these ahead to save time with your party planning, be sure not to fill them until the last minute, as they will need to be kept refrigerated and covered, and plastic wrap generally messes up the topping. It is a good idea to put the yolk mixture into a ziplock bag and keep that sealed, then when you take them out, snip the corner of the bag and squeeze it to pipe the filling onto the eggs.
I also tend to use older eggs for deviled eggs, as the white shrinks inside, making them easier to peel. And my preferred method to boil is a cold water start, covering the eggs with a couple inches of water, bringing to a boil, then boiling for 10 minutes. Then drain off the hot water and run cold water over them to cool them off. You can then peel them when they are easy to handle.
Bacon-cheddar deviled eggs
Serves 12
6 hard-boiled eggs
1 ounce finely shredded cheddar cheese
2 slices bacon, cooked crisp and crumbled
3 tablespoons mayonnaise
1 teaspoon coarse grain mustard
1 teaspoon apple cider vinegar
Salt and black pepper to taste
1 extra bacon slice, crumbled (for garnish)
1. Cut eggs in half lengthwise and remove yolks to a small bowl.
2. Mash yolks with a fork or press through a sieve.
3. Mix mashed yolks with crumbled cooked bacon, mayonnaise, mustard, vinegar, and salt and pepper to taste.
4. Spoon or pipe yolk mixture into the egg cavities, garnishing with extra crumbled bacon, if desired.
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