Description
No matter if you call them angel eggs or deviled eggs, you will want to make this bacon cheddar version over and over! A modern twist on a classic Easter staple, these bacon cheddar deviled eggs are full of flavor and will keep you coming back for more! The perfect side dish or appetizer for holiday meals, family gatherings, or summer BBQs.
Ingredients
Units
Scale
- 12 Hard-Boiled Eggs (Fresh Cooked or Store Bought)
- 1/2 cup Mayo
- 3 tbsp Old English Cheese Spread
- 1 tbsp Mustard (Yellow or Dijon)
- 1/2 cup Bacon Bits
- 1/8 tsp Cayenne Pepper
- 1/8 tsp Cumin
- 1/8 tsp Smoked Paprika
Instructions
- Hard boil 12 eggs or buy pre-made hardboiled eggs like I did to make this super easy!
- Slice eggs in half lengthwise and remove the egg yolks. They should pop out easily if you flip them over and press on it lightly.
- Add all the egg yolks to a large mixing bowl and combine with the mayo, Old English, mustard, and seasonings. I used an electric hand mixer for this part.
- Once the mixture is creamy and fully combined, mix in the bacon bits.
- Spoon the egg mixture into a Ziploc bag or piping bag. (see above instructions on my plastic bag method)
- Place the hard boiled egg whites into a deviled egg tray and gently squeeze mixture into the cavity in a circular motion until it is full and crowning over the egg. If using a round tray like mine, start in the middle so you don’t have to reach over eggs that have already been filled.
- Sprinkle the tops of the eggs with smoked paprika.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Equipment
- Prep Time: 20
- Category: Side Dish
- Method: Stove Top
- Cuisine: American