These easy Bacon Deviled Eggs are a delicious twist on the classic recipe! Jazzed up with crumbled bacon, sharp cheddar and chives, these eggs are perfect for parties, cookouts and potlucks!
This post was originally published in March 2015. I took new photos and updated the post below to include more information about this bacon deviled eggs recipe!
Since the spring season is officially underway and Easter is right around the corner, I figured it’s only fitting to share a classic appetizer recipe that is always in style!
Whether you serve these bacon deviled eggs at your next spring soirée, dinner party, or simply call a platter full of them dinner, these rich, creamy morsels of heaven are sure to be a crowd pleaser and become a family favorite!
Cheddar Bacon Deviled Eggs
These deviled eggs taste like a breakfast sandwich in creamy, dreamy, bite-sized form!
These stuffed eggs are packed with sharp cheddar cheese, salty bacon and fresh, delicate chives. Sprinkled with a crunchy panko breadcrumb topping, they are highly addictive and perfect for popping into your mouth like candy!
If you like bacon, egg and cheese sandwiches, you are going to love the flavor of these deviled eggs!
Pro-tip: For irresistibly creamy deviled eggs – use a food processor! Using a food processor to combine the egg yolk mixture makes the filling airy, light and super creamy. But, don’t worry if you do not own a food processor. You can simply use a potato masher or fork to combine the ingredients. While your filling will not be as fluffy and light, it will still be amazingly delicious!
What are deviled eggs?
Deviled eggs are hard boiled eggs that have been removed from their shell, cut in half and stuffed with a paste made from the yolks mixed with other ingredients and seasonings, such as mayonnaise, mustard and paprika.
Also referred to as devilled eggs, salad eggs, stuffed eggs or dressed eggs, deviled eggs are traditionally served cold as an appetizer.
Bacon deviled eggs are simply traditional deviled eggs with cooked, crumbled bacon added to the filling mixture.
Where did deviled eggs get their name?
While the root of deviled eggs can be traced all the way back to ancient Rome, the name “devil” can be traced back to Great Britain in reference to dishes that included hot ingredients. In the 1800s, ‘deviling’ became a verb to describe the culinary process of making food spicy and references the metaphorical association between the heat of spicy food and the heat of eternal fire of the netherworld.
How many deviled eggs per person?
Depending on how many appetizers you are serving and the person’s appetite, plan on 2-3 bacon stuffed eggs per person.
Can deviled eggs be kept overnight? Can deviled eggs be made in advance?
If you are planning to serve deviled eggs at a party or event, they can be made ahead of time. The best way to make deviled eggs in advance is to hard boil the eggs, remove them from their shell, cut them in half and prepare the filling. Store the filling and egg whites in separate air-tight containers in the fridge for up to 2 days.
How to store deviled eggs? How long will deviled eggs keep in the refrigerator?
Deviled eggs should be stored in an airtight container in the refrigerator. Properly stored eggs will keep for up to 3 days.
Can deviled eggs be frozen?
Deviled eggs as a whole cannot be frozen since the hard boiled egg white will become rubbery and tough after being frozen and thawed. However, the egg yolk filling can be frozen. To freeze the bacon deviled egg filling mixture, wrap it in plastic wrap or in an air-tight zip-closure bag and squeeze all the air out before placing it in the freezer. Preventing any air from reaching the yolk mixture will keep the filling fresher for a longer period of time.
If you like breakfast sandwiches and you like deviled eggs, you are going to absolutely LOVE these Cheddar Bacon Deviled Eggs!
Until next time, friends, cheers – to devilishly delicious eggs!
The best Bacon Deviled Egg recipe👇
Cheddar Bacon Deviled Eggs
- 12 Large Hardboiled Eggs – peeled & cut in half
- 1/3 Cup Mayonnaise - or more to taste*
- 1/4 Cup Sharp Cheddar Cheese – finely grated*
- 1 TBS Honey Mustard
- 1/2 tsp White Wine Vinegar
- Kosher Salt & Ground Black Pepper
- 4 Slices Bacon – cooked and crumbled, plus more for topping (about 4 TBS)
- 1 ½ TBS Chives – thinly sliced
- 1/3 Cup Panko Breadcrumbs - optional
- 1 TBS Olive Oil - optional
Optional for Garnish: Paprika
- For the crunchy topping (optional): Heat oil in a skillet over medium-high heat. Add the panko and cook, stirring, until the breadcrumbs are golden brown all over. Make sure to keep an eye on the crumbs as they can burn easily. Remove breadcrumbs to a plate and set aside.
- Prepare the deviled egg filling: Remove the yolks from the hard-boiled egg whites and place in the bowl of a food processor. Add in the mayonnaise, cheese, mustard and vinegar (and bacon fat if using). Season with ½ teaspoon salt and ¼ teaspoon pepper. Process until smooth.
- Add in the bacon and chives. Stir or pulse until thoroughly combined.
- Prepare piping bag: Transfer the deviled egg mixture to a piping bag affixed with the star attachment or a zip-closure bag with the corner snipped off.
- Pipe the eggs: Pipe the mixture into the egg whites, filling generously.
- Garnish the eggs with toasted crumb topping, paprika, extra bacon and chives. Serve and enjoy!
- If you like creamier deviled eggs, use up to ½ cup mayonnaise. I used 1/3 cup + 2 TBS
- If you like deviled eggs that are heavy on the cheddar, use up to 1/3 cup cheddar cheese.
- Don’t skip the vinegar! The touch of acidity is the secret to light, flavorful deviled eggs!
- For super creamy deviled eggs with an extra kick of bacon flavor, reserve bacon drippings from cooking bacon and add 1-2 tsp drippings to the deviled eggs with the mayonnaise! Or, if you want super creamy deviled eggs without adding bacon fat, add a tablespoon of unsalted butter (at room temperature!) with the mayonnaise!
- Add 1’’ of water to a large pot with a steamer insert. Bring water to a boil over high heat.
- Add the eggs to the steamer basket. Cover and cook for 12 minutes.
- Remove eggs and add them to an ice water bath (bowl filled with ice water). Allow eggs to sit in ice water for at least 15-20 minutes before peeling.
- Peel eggs and place eggs in refrigerator for 30 minutes before cutting for a cleaner cut!
©No Spoon Necessary. All images and content are copyright protected. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.