You’ve heard me say this before. Bret went to Costco… this time, he brought home a carton containing 18 eggs. It’s so sweet that he remembers me when he goes to Costco. He also brought 18 eggs home about two weeks ago. I have to get them ready for hatching before they begin!
Bacon and cheddar Deviled Eggs
Easter is just around the corner. Costco eggs were used to make the Bacon and Cheddar Deviled Eggs featured in the Costco Connection Magazine for April 2019. There are several versions of deviled egg, but I think this one will be the best for us.
A Tangy Twist
I changed a few things because I like a tangier deviled eggs. I added a little mustard and salt to make these deviled egg really good. I also halfed the recipe, since it called for 14 hard-boiled egg and I couldn’t imagine eating that many deviled yolks!
This recipe is enhanced by the bacon. You can never go wrong with bacon (sorry to my vegan friends). The mixture is also given a texture boost by adding a finely chopped (without yolk) egg. I don’t think we would miss it if the cheese was omitted. It didn’t add much to the final product.
The Perfect Gift for Every Occasion
These eggs were delicious and would make a great addition to a potluck or Easter dinner. These deviled eggs are loaded with bacon, cheese and other ingredients. They’re perfect for parties or any gathering.
Recipe Overview
Yield: 6 Servings (2 Deviled Eggs per Serving)
Prep Time: 15 Minutes
Total Time: 15 Minutes
Ingredients
- 7 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- Yellow mustard, 1 teaspoon
- Fresh Lemon Juice – 1/2 teaspoon
- 1/4 teaspoon of pepper
- Salt pinch
- About 3 slices of bacon, cooked crisp and crumbled.
- Two tablespoons of shredded sharp cheese
- Fresh chives, 2 to 3 tablespoons (or more) chopped
Instructions
- Cut the eggs in half, lengthwise. Remove the yolks from each egg and place them in a medium-sized bowl. Then, finely chop the remaining two egg halves.
- Use a fork to mash the yolks. Add the Dijon mustard, yellow mustard, mayonnaise, sourcream, lemon juice, salt, pepper and sour cream. Mix well.
- Mix well the egg halves, bacon, cheese and chives. Add more salt, if necessary.
- Fill the eggs with the yolk mixture and sprinkle a little bacon on top. Cover and chill for at least an hour to allow the flavors to blend. This recipe makes 6 servings, 2 deviled egg per serving.
Notes
- Texture: Because of the chopped bacon and egg, these aren’t creamy. However, you can pipe them into a plastic bag with an edge-snipped if you prefer. I dumped my eggs in with a wooden spoon.
- Tanginess: For tangier deviled egg (which is what I prefer), you can add a teaspoon or two or three tablespoons of chopped dill. Taste the mixture before you fill the eggs.
- Garnish: Because I had some leftover cilantro, I sprinkled a little on top. It was quite good!
- Storage tip: If you do not have a container for deviled eggs then place toothpicks in the middle of four deviled yolks and cover them with plastic wrap. This way, the plastic wrap will not touch the egg mixture and squash it.
Bacon and Cheddar Deviled Eggs will be a big hit at your next party. This irresistible appetizer is made with crispy bacon, tangy yellow mustard and a creamy filling. Enjoy cooking!