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.
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.
Video
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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