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Bacon and Cheddar Deviled Eggs

Bacon Cheddar Deviled Eggs – So Yummy Laziz And Testy

Bacon Cheddar Deviled Eggs

Bacon Cheddar Deviled Eggs -The big taste of bacon and robust flavor of Cheddar cheese add a zesty flair to these company-ready Bacon and Cheddar Deviled Eggs. Deviled eggs is my go-to picnic potluck dish, and thesebacon cheddar deviled eggs are always a hit. With summer just around the corner, there are sure to be lots of backyard gatherings that call for the perfect deviled eggs. I hope this recipe tempts your tastebuds!!!

Bacon Cheddar Deviled Eggs
Bacon Cheddar Deviled Eggs


  • 12 HARD-BOILED EGGS, peeled and cut in half lengthwise, with yolks removed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1-1/2 tsp. Dijon mustard
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. pepper
  • 1/3 cup crumbled cooked bacon
  • 1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
  • 2 tbsp. chopped fresh chives OR green onion tops


  • Cut eggs lengthwise in half. Remove yolks to medium bowl.
  • Reserve 20 white halves. Finely chop remaining 4 white halves.
  • Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper and mix it well.
  • Now adding chopped egg whites, bacon, cheese and chives, mix well.
  • Fill egg white halves with yolk mixture and place on serving platter.
  • Garnish with reserved bacon and chives. Cover with plastic wrap and refrigerate until ready to serve.

Note – Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

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