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It’s that time of year again. The “what do we do with all these leftover hard-boiled eggs?” season. Bacon Cheddar Deviled Eggs are the delicious answer.
It seems that every family has their own tried and true classic deviled egg recipe that is made without question year after year. In my family, Momma is in charge of making the eggs and they’re perfect every time even though she doesn’t measure a single ingredient!
Maybe it’s time to add an unconventional deviled egg to your holiday, potluck, or game day menu rotation. Cheddar and bacon are the perfect tasty additions to this traditional appetizer and turn it into a side dish that will soon become its own “must-have” menu item alongside your own family recipe.
Surprisingly, there is only one deviled egg recipe in What’s Cookin’ at First Security Vol. 2, but it’s a good one. You’ll want to add it to your collection or give it as a gift to a fellow foodie. There are over 800 recipes published in it, all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location. You can simply pull through the drive-thru window to purchase.
Tips & Ideas
- If you’re like me and need a little sweetness, add a bit of sweet relish to all or part of the recipe.
- Use older eggs, they peel better.
- Cool eggs faster by removing them from the hot water bath and place into an ice bath.
- Peel cooled eggs under cold running water.
- Short on hard-boiled eggs or don’t want the hassle of boiling and peeling? Save time with already-boiled and peeled eggs found in the deli section of your grocer.
- Easily cut this recipe in half, if needed.
Bacon Cheddar Deviled Eggs
Ingredients
- 12 eggs
- 4 slices bacon
- ½ cup mayonnaise
- 2 tablespoons shredded cheddar cheese
- 1 tablespoon mustard
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water and cool. Meanwhile, cook bacon over medium-high heat. Crumble bacon and set aside. Peel eggs and cut in half lengthwise. Remove yolks and place in a small bowl. Mash egg yolks with mayonnaise, mustard, crumbled bacon and cheese. Fill egg white halves with yolk mixture and refrigerate until serving.
For more recipes from What’s Cookin’ At First Security Vol. 2, click here.
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