Ingredients for Bacon And Cheese Deviled Eggs
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon honey mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 slices bacon, cooked and crumbled
- 1/4 cup shredded sharp cheddar cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
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How to Make Bacon And Cheese Deviled Eggs
- Hard-boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 10 minutes. Drain hot water and run cold water over the eggs until cool enough to handle.
- Halve the eggs lengthwise and carefully remove the yolks. Place the yolks in a medium bowl and set the egg whites aside.
- Mash the yolks: Using a fork, mash the yolks until smooth.
- Add wet ingredients: Add mayonnaise, honey mustard, salt, and pepper to the mashed yolks. Mix well to combine.
- Incorporate bacon and cheese: Gently fold in the crumbled bacon and shredded cheddar cheese.
- Fill the egg whites: Spoon the yolk mixture into each egg white half, mounding slightly.
- Refrigerate: Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
5g
Fat
15g
Carbs
1g
