Savory Bacon and Cheddar Deviled Eggs Delight
Elevate your appetizer game with these Savory Bacon and Cheddar Deviled Eggs Delight. This creative twist on the classic deviled egg features a rich and creamy filling made with tangy mayonnaise, sweet honey mustard, and the smoky flavor of crumbled bacon, all lifted by the sharpness of cheddar cheese. Perfect for parties, picnics, or a delectable snack, these deviled eggs are sure to impress your guests and leave them wanting more. Garnished with fresh parsley for a pop of color, they're as beautiful as they are delicious!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Hard-cooked eggs
12 (peeled)
Mayonnaise
1/2 cup
Honey mustard
1/2 tablespoon
Salt
1/4 teaspoon
Black pepper
1/4 teaspoon
Bacon
4 slices (cooked and crumbled)
Sharp cheddar cheese
2 tablespoons (shredded)
Parsley
for garnish ((optional))
Instructions
1
Begin by hard boiling the eggs: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let stand for 12 minutes. Transfer eggs to an ice bath to cool.
2
After the eggs are cool, peel them carefully. Cut each egg in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Set the egg whites aside on a serving platter.
3
Mash the yolks with a fork until crumbly. Add the mayonnaise, honey mustard, salt, and black pepper to the mashed yolks, mixing until smooth and creamy.
4
Fold in the crumbled bacon and shredded cheddar cheese, ensuring they are evenly distributed throughout the mixture.
5
Using a spoon or a piping bag, generously fill each egg white half with the yolk mixture. For an added touch, you can sprinkle a little extra bacon and cheese on top.
6
Cover the filled eggs with plastic wrap and refrigerate for at least 30 minutes before serving. Garnish with fresh parsley just before serving for a vibrant finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Bacon and Cheddar Deviled Eggs Delight?
It is a creative twist on the classic deviled egg featuring a creamy filling of mayonnaise, honey mustard, smoky bacon, and sharp cheddar cheese.
How many eggs are needed for this recipe?
You will need 12 hard-cooked eggs, which will yield 24 deviled egg halves.
What is the recommended boiling time for the eggs?
Place the eggs in a pot, bring to a boil, then remove from heat, cover, and let stand for 12 minutes.
Why should I use an ice bath for the eggs?
An ice bath stops the cooking process and helps make the eggs easier to peel.
What type of mustard is used in this recipe?
This recipe specifically calls for 1/2 tablespoon of honey mustard for a touch of sweetness.
How much mayonnaise is required for the filling?
The recipe requires 1/2 cup of mayonnaise to achieve a rich and creamy texture.
Does the bacon need to be cooked beforehand?
Yes, the bacon should be cooked until crispy and then crumbled before being added to the yolk mixture.
What kind of cheese is best for these deviled eggs?
Sharp cheddar cheese is recommended to provide a bold flavor that complements the smoky bacon.
How do I prepare the egg yolks?
After halving the eggs, remove the yolks and mash them with a fork until they are crumbly before adding other ingredients.
How do I fill the egg whites?
You can use a spoon or a piping bag to generously fill each egg white half with the prepared yolk mixture.
Can I add extra garnish on top?
Yes, for an added touch, you can sprinkle extra bacon bits, cheese, or fresh parsley on top.
How long should the deviled eggs be refrigerated before serving?
Cover the filled eggs and refrigerate them for at least 30 minutes to allow the flavors to meld and the filling to firm up.
What is the garnish used in this recipe?
Fresh parsley is used as a garnish just before serving for a vibrant finish and pop of color.
Is this recipe suitable for parties?
Absolutely, these deviled eggs are perfect for parties, picnics, or as a delectable snack for any gathering.
How much salt and pepper should I add?
The recipe calls for 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Can I use a different type of cheese?
While sharp cheddar is recommended, you can experiment with other shredded cheeses like Colby Jack or smoked gouda.
How many slices of bacon do I need?
You will need 4 slices of bacon, cooked and crumbled.
Can I make these eggs ahead of time?
Yes, you can prepare them a few hours in advance, but it is best to add the fresh parsley garnish just before serving.
What makes these deviled eggs savory?
The combination of smoky bacon, sharp cheddar, and tangy mayonnaise creates a deep savory profile.
How should I store leftover deviled eggs?
Store them in an airtight container in the refrigerator for up to two days.
Can I use turkey bacon instead of pork bacon?
Yes, turkey bacon can be used as a substitute if you prefer a leaner option or do not eat pork.
How do I ensure the filling is smooth?
Mix the mashed yolks, mayonnaise, and mustard thoroughly before folding in the chunky ingredients like bacon and cheese.
What if I do not have honey mustard?
You can substitute with yellow or Dijon mustard and a small pinch of sugar or a drop of honey.
Is this recipe gluten-free?
The primary ingredients are gluten-free, but always check the labels on your mayonnaise and mustard to be certain.
Can I double this recipe?
Yes, the recipe can easily be doubled to serve 48 halves for larger events.
How do I prevent the eggs from sliding on the platter?
You can slice a tiny bit off the bottom of the egg white to create a flat surface, or place them on a bed of greens.
Can I use pre-cooked bacon bits?
While fresh bacon is recommended for flavor, high-quality real bacon bits can be used in a pinch.
Should I peel the eggs while they are warm or cold?
It is best to peel them after they have cooled in the ice bath for the cleanest results.
What is the texture of the filling?
The filling is rich and creamy with delightful textural contrasts from the crumbled bacon and shredded cheese.
Can I add spicy ingredients?
Yes, if you enjoy heat, you can add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture.