Bacon Cheddar Deviled Eggs
Creamy, smoky deviled eggs with a secret ingredient to make all the flavors pop!
Servings: 6 Servings
Calories: 135kcal
Ingredients
- 12 lg Eggs
- 1/2 cup Mayonnaise
- 4 slices Bacon
- 2 tbsp Cheddar Cheese finely shredded
- 1 tbsp Mustard Yellow, brown, whatever you prefer
- 1 tsp Horseradish or 1 tbsp Horseradish sauce
- Salt and Pepper to taste
Instructions
- Prepare hard-boiled eggs. See my method at www.bakingnaturally.org
- Slice eggs lengthwise and pop the yolk out into a medium mixing bowl. Place the shells in a tray or carrier.
- Cook bacon until very crisp. I usually fry in a skillet and store until I'm ready to use some. When I need it, I give it a minute in the microwave.
- Chop the bacon very fine. Add to medium mixing bowl with the yolks along with all other ingredients except salt and pepper.
- Mix well (I use a hand mixer). Give it a taste and see if you need any salt or pepper. Bacon, mayo and cheese all have quite a lot of salt, so you may not need any at all. Remix if necessary.
- Fill the shells with the yolk mixture. I use a piping bag and it goes very quickly.
- Refrigerate for an hour to let the yolk mixture set up a bit.