Cheesy Bacon Deviled Eggs
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I’ve always loved deviled eggs. Moving to our homestead and raising chickens means we (usually) have lots of eggs. After discovering the easiest way to hard boil and peel them (hello, pressure cooker/Instant Pot/Power Cooker), I found it was a breeze to make deviled eggs whenever I wanted them. My favorite kind of deviled eggs have a little somethin’ somethin’ added to them, and I like to call them Cheesy Bacon Deviled Eggs.
Because honestly, bacon makes everything better. Especially if it’s homemade bacon.
(Scroll to the bottom for a printable recipe!)
Cheesy Bacon Deviled Eggs are the perfect thing to bring to the next potluck or BBQ or family get together. And if your family is anything like my family, the deviled eggs don’t usually last long.
But let’s also be honest. They also work really well for a snack. Or any time.
If you’re looking for a lower carb option for Cheesy Bacon Deviled Eggs, use mayo and regular mustard instead of Miracle Whip (salad dressing) and honey mustard. And if you’re hardcore homemade, realize you can totally make your own versions of those ingredients:
Pro tip: The trick is to make sure you chop the bacon up into smallish pieces. Big chunks are everyone’s favorite, but they will clog up your bag and don’t fill the egg whites as nicely.
Speaking of filling the egg whites, fancy people might use a pastry bag. I’m not fancy. I just cut the end off a plastic bag. Roll down the sides (towards the outside) almost to the bottom of the bag before you fill it, that way you will have less mess when you pull the sides of the bag back up to squeeze the filling out.
Cheesy Bacon Deviled Eggs are one of my favorite snacks, and the great thing is that you can add other bits of awesome to the mix. Want something spicy? Add horseradish or itty bits of jalepeno. Looking for something breakfasty? Add finely ground breakfast sausage. Wanting something totally different? Try olives, garlic, or avocado.
Just don’t forget the cheese. Or the bacon. Because cheese and bacon make up the best parts of the kitchen.
Cheesy Bacon Deviled Eggs
A little twist on the usual deviled eggs recipe, adding two of the best things in life: bacon and cheese!
- 12 hard boiled eggs (peeled and cut in half the long way)
- 1/2 cup salad dressing/Miracle Whip or mayo
- 4 strips cooked bacon (cut into very small pieces)
- 1/4 cup finely shredded cheese
- 1 Tbsp honey mustard or yellow mustard
After peeling and slicing the hard boiled eggs in half the long way, carefully scoop out the hard yolks and place in small bowl. Set hard cooked whites aside.
To the hard yolks, add the rest of the ingredients. Mash together until relatively smooth.
Scoop the mixture into a pastry bag or a plastic Ziplock type bag with a bottom corner snipped off.
Squeeze the mixture into each of the hard cooked egg white halves. Top with extra cheese if desired. Refrigerate until serving.