The BEST Bacon Cheddar Deviled Eggs

Hard boiled eggs are transformed into a magnificent, indulgent appetizer, by mixing the yolks with sharp cheddar cheese and smokey bacon. A welcome addition to any gathering and a great way to use those coloured hard boiled Easter eggs!

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Eater growing up was always a magical time. I love how my parents tried to make holidays such as Eater and Christmas so magical. I was always in awe when I would wake up to Easter treats on the couch, on Easter morning. It was a welcome sight after partaking in Lent for 40 days. Every lent we would give up candy, making us appreciate our Easter treats all that much more. Our family is Catholic, so Easter and Christmas were centered around religion and teachings, but I appreciate that Mom and Dad also made it fun and let us believe in things like the Easter Bunny and Santa Clause.

Mom would buy the Easter egg dying kits and we would colour eggs on the Saturday before Easter. Everyone would choose their favourite to enjoy for breakfast after church on Easter Sunday. It is a tradition I have brought over to my celebration of the holiday. The kids loving to colour eggs want to colour a dozen each year, but we don't eat a dozen eggs for breakfast, so I've started making other things with our hard boiled coloured Easter eggs. One of my absolute favourites is deviled eggs. My kids also love deviled eggs and would often bring them for lunch when they went to school. I also love deviled eggs, so when I heard a few friends mention they add cheese and bacon to theirs, I knew I had to make them.

Although eggs are part of a healthy diet and are a great source of protein, these deviled eggs are far from healthy. These could definitely be part of a Keto diet, as they are high in fat and protein and low in carbohydrates. They are a delicious with the smokiness of bacon and the robust flavour of sharp cheddar cheese. These deviled eggs would be a great addition to any picnic, potluck or party. I love making them to have with our Easter dinner because we always have so many hard boiled eggs that we have coloured. A great savoury twist to a classic!

Working at a Natural Food Market, I have hard boiled and peeled my fair share of eggs. Here are a few tips and tricks I've learned over the years.

Tips for hard boiling eggs

Always buy eggs 1-2 weeks before boiling them. Older eggs are easier to peel.
Add a splash of vinegar and baking soda to the water, when boiling eggs. This helps soften the shells, making the eggs easier to peel.
Place uncooked eggs into cold water and bring them to a boil. Turn off the burner, cover and let sit for 9-10 minutes. This will prevent those green yolks!
After 10 minutes, immediately drain the hot water and gently shake the eggs in the pot, to crack the shells.
Cool immediately after cooking. This helps release the membrane and shell from the egg.
Peel eggs while still a bit warm. Eggs are easier to peel while still warm or at room temperature.
Peeled boiled eggs can be refrigerated in an airtight container, for up to 5 days.
Think your eggs are bad? Place them in a bowl of water. Toss out any egg that floats to the top. Good eggs will sink or somewhat float with pointy end down and round end up. If the eggs float like bobbers on top of the water, they are not safe to consume.

Equipment needed for this recipe

large sauce pot with lid
skillet
sharp knife or fishing line
mixing bowl
tea spoon
spatula
measuring cups and spoons
piping bag or zip top bag

Bacon Cheddar Deviled Eggs

12 eggs

6 slices of bacon

3 Tbs sharp cheddar cheese, shredded

1/2 C mayonnaise

1 Tbs whole grain Dijon mustard

1/2 tsp paprika

1/4 tsp black pepper

Place the eggs in a large sauce pot and cover with water. Add a splash of vinegar and a sprinkle of baking soda to the pot. Bring to a boil, over high heat. Turn off heat and cover, let eggs sit for 9-10 minutes. Once eggs are cooked, drain off the water and gently shake eggs in the pot to crack the shells. Immediately submerge into ice cold water, or an ice bath. Peel eggs while still slightly warm to the touch.

In a skillet over medium heat, cook the bacon to desired doneness. Remove to a paper towel and let cool completely. Once cooled, chop or crumble bacon.

Using a sharp knife, cut eggs in half, from pointy tip to round bottom. Using a tea spoon, gently scoop yolks out into a mixing bowl. Keep egg white to the side. You can also use fishing line to cut eggs in half, if desired.

Add mayonnaise, Dijon mustard, black pepper and paprika to yolks, mixing well. Fold in the cheddar cheese and most of the bacon (save a bit to sprinkle on top before serving). Mix until smooth and creamy. Using a spatula scoop egg yolk mixture into a pipping bag, or zip top bag. If using a zip top bag, cut a fairly large hole in one corner.

Pipe a generous amount of filling into each egg white. Place deviled eggs on a platter and sprinkle with remaining bacon and a bit of paprika. Cool for 30 minutes before serving. Deviled eggs can be refrigerated for 1-2 days.

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