Prep

30 min
Total

42 min
Serving

6

Bacon and Cheddar Deviled Eggs

Name: Bacon and Cheddar Deviled Eggs
Prep time: 30 min
Total time: 42 min
Yield: 6
Ingredients: 12 large eggs; 3 slices of bacon; 2 tbsp Armstrong Mild Cheddar Cheese, grated; 1/3 cup mayonnaise; 2 tsp Dijon mustard; 1 tbsp chopped chives; Sea salt; Freshly ground black pepper

Yum! Your guests will devour these Deviled eggs with bacon and Cheddar Cheese! A great recipe for little canapés that also happen to be gluten-free!

Featured product

Mild cheddar cheese block

The youngest of our Cheddar cheeses is naturally milder in taste, making it a welcome addition to almost any snack or recipe. Slice it, shred it, bake it! Comes in a variety of sizes offering value and versatility.

Ingredients

12 large eggs
3 slices of bacon
2 tbsp Armstrong Mild Cheddar Cheese, grated
1/3 cup mayonnaise
2 tsp Dijon mustard
1 tbsp chopped chives
Sea salt
Freshly ground black pepper

Directions

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside.
Peel the hard-boiled eggs, and cut in half lengthwise. Remove yolks and place in a small bowl. Mash egg yolks with mayonnaise, crumbled bacon, Dijon, salt, pepper and cheese. Fill egg white halves with the yolk mixture, top with chives and refrigerate until serving.

Bacon and Cheddar Deviled Eggs

Featured product

Mild cheddar cheese block

Ingredients

Directions

Recipe Review

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