Bacon and Cheese Deviled Eggs

Recipe courtesy Family Circle Magazine

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Rated 5 stars out of 5
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  • Read 38 Reviews
Total Time:
35 min
Prep
20 min
Cook
15 min
Yield:
12 servings
Level:
Easy
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Ingredients

  • 12 hard-cooked eggs, peeled
  • 1/2 cup mayonnaise
  • 1 tablespoon honey mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 strips bacon, cooked, crumbled
  • 2 tablespoons shredded sharp Cheddar
  • Parsley, for garnish, optional

Directions

Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites.

Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.

Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.

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Newest Ratings and Reviews

Read all 38 reviews

  • on April 01, 2013

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    I made these for Easter Sunday. They were delicious!. I made them a day ahead and left out the bacon so it wouldn't get soggy. Then, I served them over a bed of arugula lightly dressed with lemon juice and a touch of olive oil and presented with a 1/4 piece of bacon sticking out of the egg. OMG. They were a hit!!! Thanks.

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  • on December 21, 2012

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    This was definitely a five star idea and five star recipe. I made them and brought them to my office for a potluck and they were a hit. I didn't have honey mustard so I used regular mustard and a little sugar. I made them again and combined some ideas from a few other recipes - I added dried minced onions, dijon honey mustard and I put a little buffalo sauce - just a little and they were great! I also used a cheddar/colby mix for the cheese. A shortcut I used both times was just buying the real bacon bits vs. frying bacon. I topped with dried chives vs. parsley. Also, as other posters have said, the salt isn't needed - only a pinch if you want it.

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  • on November 04, 2012

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    I used Miracle Whip, which in my opinion is the only use for it, instead of mayonnaise. I too lessened the amount of salt. I used a tiny bit of dijon mustard versus the honey mustard. I wanted the the eggs to have a bit of texture. So, instead of folding the bacon in with the rest of the ingredients, I diced the hot bacon into tiny bits and added as much as I could to the top of the filling on each egg.

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