These bacon deviled eggs with shredded Cheddar cheese are a tasty option for Easter or any get-together.
Ingredients
- eggs: 12 piece
- slices bacon: 4 piece
- mayonnaise: 0.5 cup
- cheddar cheese: 2 Tbsp (finely shredded)
- mustard: 1 Tbsp
Metric Conversion
Stages of cooking
-
Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes.
-
Remove eggs from the hot water and rinse under cold running water to cool.
-
While the eggs are standing in hot water, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble.
-
Peel cooled eggs and cut in half lengthwise. Transfer yolks to a bowl.
-
Add mayonnaise, bacon, Cheddar, and mustard to yolks, then mash to combine. Spoon egg yolk mixture into egg white halves. Serve immediately or cover and refrigerate until ready to serve.
