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    See More:   Appetizers Comfort Food Eating after Bariatric Surgery Gluten-Free Holiday Meals Raising Foodie Kids Recipes for Beginners Side Dishes Snacks

    Last Modified: Aug 9, 2022 by Tara Ziegmont 12 Comments

    How to Make the Best Bacon Cheddar Deviled Eggs

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    Jump to Recipe Print Recipe

    This simple, quick, and easy loaded bacon cheddar deviled eggs recipe is keto, paleo, and gluten free. It makes the best fancy deviled eggs perfect for any holiday like Thanksgiving, Christmas, or Easter. Use Miracle Whip or mayo in this unique low carb recipe.

    A close up of a tray of deviled eggsPin

    I'm drooling over the title; aren't you?

    I love deviled eggs. Everyone I know loves deviled eggs.

    Around here, a dozen deviled eggs disappears before you even set the plate down.

    We ask my sister to bring deviled eggs to every single family dinner, and she always makes about three dozen, and we always ask her to leave the leftovers behind because we want to eat them for every meal until they are gone.

    Deviled eggs are amazing.

    Right after my bariatric surgery, I ate deviled eggs at least once a day. They're small and healthy if you use light mayo or Miracle Whip, and they taste so good. I still eat them pretty often.

    This recipe in particular is delightful because of the addition of bacon and cheddar cheese. There isn't a lot of either one, but it's enough to give the filling a rich, slightly smoky flavor and every bite is loaded with crunchy bacon and sharp cheddar cheese.

    How to Make the Best Bacon Cheddar Deviled Eggs

    1. Prepare the eggs. Hard boil the eggs using your preferred method. These days, we use the Instant Pot, but before we had one, we used this method with excellent results. If you use week-old eggs, they will be easier to peel than fresh eggs because the air pocket inside the egg will be a bit larger. Carefully peel the eggs; slice each in half lengthwise. Remove yolks from all eggs. Reserve 24 egg whites, and finely chop remaining 4 whites.
      hard boiled eggs cut in halfPin
      chopped hard boiled egg whitesPin
    2. Prepare the filling. Mash the yolks with a fork. Add mayo or Miracle Whip, sour cream or Greek yogurt, spicy mustard, lemon juice, and pepper. Mix well.
      hard boiled egg yolksPin mashed egg yolksPin before mixing egg yolksPin after mixing deviled eggs fillingPin
      Add finely chopped egg whites, bacon (reserving a 24 pieces of bacon to garnish), cheddar cheese, and onions. Mix well.
      add ins for bacon cheddar deviled eggsPin bacon cheddar deviled eggs fillingPin
    3. Assemble the deviled eggs. Fill a cake decorator with the egg yolk mixture. Pipe one tablespoon of mixture into each egg white. If you don't have an icing decorator, spoon one heaping tablespoon of mixture into each egg white. It will work but won't look as pretty.
      piping the filling into the deviled eggsPin
      deviled eggs with filling piped inPin
      Garnish each deviled egg with a small piece of bacon that you reserved earlier. Sprinkle with extra chives or green onion slices.
      finished bacon cheddar deviled eggsPin
    4. Let the eggs mellow. Cover and refrigerate eggs for two hours to overnight to allow flavors to blend. These deviled eggs aren't at their best when they are freshly prepared. They get better the longer they sit.

    What can I do with all these hard cooked eggs?

    I have some wonderful recipes for you! Try one or more of these:

    • Bacon Cheddar Deviled Eggs
    • The Best Classic Deviled Eggs
    • No Crunch Potato Salad
    • Egg & Olive Salad - my favorite!
    • Turkey Salad
    • Egg & Asparagus Salad with Mimosa Dressing - another of my favorites!
    • Cowboy Caviar
    • No Crunch Macaroni Salad
    A close up of deviled eggs

    Bacon and Cheddar Deviled Eggs

    This simple, quick, and easy loaded bacon cheddar deviled eggs recipe is keto, paleo, and gluten free. It makes the best fancy deviled eggs perfect for any holiday like Thanksgiving, Christmas, or Easter. Use Miracle Whip or mayo in this unique low carb recipe.
    5 from 3 votes
    Print Recipe Pin Recipe
    Course Appetizer, Gluten-free, Main Course, Main Dish, Side Dish
    Cuisine American

    Ingredients
      

    • 14 hard cooked eggs
    • ½ cups Miracle Whip or mayonnaise I use Light.
    • ½ cups Sour cream or Greek yogurt
    • 1 ½ teaspoon Dijon mustard I use horseradish mustard with amazing results.
    • 1 teaspoon fresh lemon juice
    • ¼ teaspoon black pepper freshly ground if possible
    • ½ cups bacon cooked and crumbled
    • ⅓ cups sharp Cheddar cheese finely shredded, 1 ounce
    • 2 tablespoons fresh chives or green onion tops chopped

    Instructions
     

    • Carefully peel the eggs; slice each in half lengthwise. Remove yolks from all eggs. Reserve 24 egg whites. Finely chop remaining 4 whites.
    • Mash yolks with fork. Add mayo, sour cream, mustard, lemon juice, and pepper. Mix well. Add finely chopped egg whites, bacon, cheese, and onions. Mix well.
    • Fill a cake decorator with the egg yolk mixture. Pipe one tablespoon of mixture into each egg white. (Alternately, spoon one heaping tablespoon of mixture into each egg white.)
    • Cover and refrigerate eggs for two hours to overnight to allow flavors to blend.

    Notes

    Hard boil the eggs using your preferred method. These days, we use the Instant Pot, but before we had one, we used this method.
     
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
    A close up of food, with Deviled egg and BaconPin

    A close up of bacon cheddar deviled eggsPin

    A close up of a plate of food, with Deviled eggsPin

    A close up of a deviled eggsPin

    A plate of food on a cutting boardPin

    A plate of eggs on a cutting boardPin

    A close up of deviled eggs with bacon and cheddar cheesePin

    a collage of deviled eggs with bacon, filling the eggs with a piping bag, and a tray of hard boiled eggsPin

    A collage of deviled eggs with bacon, the ingredients for the recipe, and a tray of hard boiled eggsPin

    A collage of deviled eggs with bacon and cheddar, piping the filling into an egg, and a tray of hard boiled eggsPin

    A close up of deviled eggs with bacon and cheddar cheesePin

    HOW TO MAKE THE BEST BACON CHEDDAR DEVILED EGGS STORYPin
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    • Garlic Buffalo Shrimp - Healthy, Low Carb Seafood Recipe

    Reader Interactions

    Comments

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      Recipe Rating




    1. Heather McD says

      April 01, 2010 at 2:41 am

      Oh man! Those sound so yummy!

      Reply
    2. seriouslyahomemaker says

      April 01, 2010 at 1:00 pm

      oh. my. goodness. Came back to your site to see your perfect hard boiled eggs recipe... so that we could die eggs today. but now i am seriously considering just making deviled eggs. the kids will hate me. but stomach is GROWLING!

      Reply
    3. Emily/Miss Mommy says

      April 01, 2010 at 6:25 pm

      Yes, definitely drooling...wow.

      Reply
    4. Christi says

      April 01, 2010 at 7:49 pm

      Ok, those sound FABULOUS, and I'm pretty certain my hubby would think I was the best wife ever if I made them!

      Reply
    5. PainterMommy says

      April 01, 2010 at 11:35 pm

      Oh my goodness. My mouth is watering. I LOVE deviled eggs!

      DAWN

      Reply
    6. Robyn's Online World says

      April 01, 2010 at 11:41 pm

      Hubby adores deviled eggs, bacon, and cheese - he will love these!

      Reply
    7. FeelsLikeHomeBlog says

      April 02, 2010 at 1:27 am

      Hard cook 2 dozen. 🙂 Or use the colored ones to make deviled eggs. No one will know!

      Reply
    8. FeelsLikeHomeBlog says

      April 02, 2010 at 1:28 am

      Seriously, right? 🙂

      Reply
    9. FeelsLikeHomeBlog says

      April 02, 2010 at 1:29 am

      I was totally thinking about you when I posted this recipe! I know your whole clan loves bacon!

      Reply
    10. April Harris says

      April 02, 2010 at 6:03 pm

      I do love devilled eggs, and those sound wonderful. Thanks for sharing!

      Reply
    11. shannon says

      April 04, 2012 at 10:21 am

      Sounds great! Could also be used as a schmear for tea sandwiches.. add a bit of watercress! 🙂

      Reply

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