Easy Deviled Eggs
with Bacon and Cheese
I feel like there are two different ways to approach deviled eggs. They can either be tiny little works of art with a perfectly piped yellow swirl and delicately placed garnishes, or they can be a more rustic, pop-in-your-mouth treat. These definitely fall in the latter category. If you are looking for an Easter appetizer that is full of flavor, but not fussy, these deviled eggs will fit the bill. Really, how can you go wrong with eggs, bacon and cheese?
After too many fights trying to peel a hard boiled egg without damaging the whites, I finally settled on a foolproof method. This article from Bon Appetit outlines it well and is now how I do it every time.
Using a slotted spoon, place cold eggs from the refrigerator into a pot of boiling water.
Boil gently for 10 minutes.
Plunge in an ice bath to cool.
Peel under running water.
I also have a few tips for making and serving these deviled eggs. I suggest using bacon that isn’t too thick. You will need to finely chop the crisped bacon so it incorporates well into the filling mixture and a thick cut bacon will just end up being a bit too coarse. Same with the shredded cheese. You can purchase already finely shredded cheese, or you can shred it yourself from a block using a fine grater.
For the filling, it can be spooned or piped into the hollow egg white halves. Even though it may seem fussier, I think it is actually faster and easier in the long run to use a piping bag. I love this one from a brand called Fat Diddio’s fitted with a large round tip. You can also place the filling in a large plastic zip top bag and snip the corner with scissors to create a makeshift piping bag in a pinch.
Bacon and Cheese Deviled Eggs
12 hard boiled eggs, peeled
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
5-6 strips bacon, cooked and finely chopped into crumbles (to yield 1/3 cup crumbles)
1/4 cup finely shredded sharp cheddar cheese
1 tablespoon chopped fresh parsley, for garnish
Slice the hard boiled eggs in half lengthwise. Spoon the yolks into a medium bowl and place the whites cut side up on a serving platter. Mash the yolks with a fork until smooth. Add the mayonnaise, mustard, salt and pepper. Fold in the bacon and cheese. Spoon or pipe the filling into each egg white half. Cover and refrigerate until ready to serve. Garnish with chopped fresh parsley before serving.