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Bacon and Cheddar Deviled Eggs

"Deviled eggs are always popular, but add bacon and Cheddar cheese, along with some tangy Dijon mustard and lemon juice, and they'll be the first appetizer to disappear."
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Ingredients

30 m servings 103 cals
Original recipe yields 24 servings (24 appetizers)

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Directions

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  • Prep

  • Ready In

  1. Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.
  2. Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
  3. Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half.
  4. Refrigerate, covered, to blend flavors.

Footnotes

  • INSIDER INFORMATION
  • Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
  • Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief ‘breather' allows the eggs time to take in air, which helps separate the membranes from the shell.
  • Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
  • Hard-cooked egg storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
  • No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
  • Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
  • This recipe is a good source of protein and choline.

Nutrition Facts


Per Serving: 103 calories; 9 g fat; 0.7 g carbohydrates; 5.1 g protein; 116 mg cholesterol; 188 mg sodium. Full nutrition

Reviews

Read all reviews 24
  1. 29 Ratings

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Most helpful positive review

I'm kind of a newbie when it comes to deviled eggs - never made them until recently and don't recall ever eating them either. But in recent months I've tried a few different recipes and as I do...

Most helpful critical review

Tasted ok, the dijon mustard was not my favorite part. FYI, you can not pipe these with a star tip.

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I'm kind of a newbie when it comes to deviled eggs - never made them until recently and don't recall ever eating them either. But in recent months I've tried a few different recipes and as I do...

I'm not a fan of deviled eggs but I had a cookout to go to and a bunch of eggs to use up. Everyone loved them even myself!! The bacon and cheese made them taste like a mini breakfast. Next time ...

i enjoyed making them ,but in the end I ate them myself.......

Tasted ok, the dijon mustard was not my favorite part. FYI, you can not pipe these with a star tip.

Delicious! A party hit. Making them again for a party tonight.

i highly recommend these to everyone. i was kind of skeptical with the use of sour cream i normally use mayo mustard relish in my deviled eggs. i tasted the mixture before i put them in the egg ...

These are great!!

Pretty yummy. Loved the extra tips also. Wish I would have seen this last weekend, when I fixed the worst peeling eggs of my life. After a search, I came to the same conclusion of using older...

Very tasty!!