Cheesy Bacon Deviled Eggs

Cheesy Bacon Deviled Eggs
Recipe Type: Side
Cuisine: American
Author: Nancy
Prep time:
Total time:
Serves: 24 Egg Halves
Two of our favorite flavors combine for a delightful change to an old favorite.
  • 12 hard boiled eggs
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 teaspoons Dijonnaise mustard
  • ½ – 1 teaspoon pickle juice
  • ¼ cup cooked bacon, crumbled
  • ¼ cup cheddar cheese, shredded
  • 2 tablespoons fresh chives, finely chopped
  • 1/8 teaspoon garlic powder
  • Paprika
  1. Cool hard boiled eggs in ice water then peel off shells. Slice eggs in half lengthwise.
  2. Remove yolks and place in small bowl. Place egg white halves in serving dish.
  3. Mash yolks with a fork until they are crumbly.
  4. Add mayonnaise, yellow mustard, and pickle juice and mix until yolks are creamy.
  5. Add garlic powder, salt and pepper, bacon, cheese, and chives and mix well.
  6. Spoon mixture into small zip-lock bag, seal closed, and cut off tip of one corner of the bag, about ¼ to ½ inch or large enough for yolk mixture to flow through easily.
  7. Squeeze yolk mixture from bag into to egg white halves, much like you would use a pastry bag.
  8. Sprinkle tops of filled egg white halves with paprika.
  9. Refrigerate eggs for 1 to 2 hours or until well chilled.

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