How to Make the Best Deviled Eggs with Bacon and Cheddar

These deviled eggs with bacon and cheddar are creamy, savory, and loaded with flavor—without relish or vinegar! This best ever recipe uses Miracle Whip or mayo, Dijon mustard, and the best bacon for a classic Southern-style twist. Get easy variations and step-by-step tips on how to make deviled eggs for Easter, Thanksgiving, Christmas, or even breakfast. These keto, gluten-free bacon deviled eggs will be a hit at any gathering. Pin this recipe now to have the best easy appetizer ideas ready when you need them!

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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.
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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.
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   Add finely chopped egg whites, bacon (reserving a 24 pieces of bacon to garnish), cheddar cheese, and onions. Mix well.
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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.
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   Garnish each deviled egg with a small piece of bacon that you reserved earlier. Sprinkle with extra chives or green onion slices.
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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

Recipe

Deviled Eggs with Bacon and Cheddar

These deviled eggs with bacon and cheddar are creamy, savory, and loaded with flavor—without relish or vinegar! This best ever recipe uses Miracle Whip or mayo, Dijon mustard, and the best bacon for a classic Southern-style twist. These keto, gluten-free bacon deviled eggs will be a hit at any gathering.

5 from 17 votes

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Course Appetizer, Gluten-free, Main Course, Side Dish

Cuisine American

Ingredients

  

• 14 hard cooked eggs
• ½ cups Miracle Whip or mayonnaise I use Light.
• ½ cups Greek yogurt or sour cream
• 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 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.

 

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