Cheddar & Bacon Deviled Eggs

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Cheddar & Bacon Deviled Eggs
Prep Time
20 min
Cook Time
10 min
Yield
12
Recipe by: Barb E. from Wisconsin, America's Best Recipe Contest

White cheddar combined with minced cranberries adds a sweet and tart note to the cheese in this dish. Harvesting of cranberries is a vital part of Wisconsin's agricultural economy. These flavored paired with EB eggs turn ordinary deviled eggs into egg-traordinary.

Ingredients

  • 6 Eggland's Best Hard Cooked Eggs
  • 2 slices bacon
  • 1/4 cup cheddar cheese
  • 3 tablespoons mayo 
  • 1/2 teaspoon chives
  • 1 teaspoon white wine vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper 

Nutrition

Serving Size
1
Calories
70
Fat
6 g
  Saturated Fat
2 g
Cholesterol
92 mg
Sodium
103 mg
Carbohydrates
trace
Dietary Fiber
trace
Protein
4 g
Preparation

Place eggs in a saucepan and cover them with cold water 1-inch above top of eggs. 

Over medium-high heat, bring water to the boiling point then set the saucepan off heat.

Cover and let stand 20 to 25 minutes. 

Immerse cooked eggs in cold water until they are not hot to the touch. 

Peel eggs and cut them in half lengthwise.

Meanwhile, in a non-stick skillet over medium-high heat, cook bacon, turning often until bacon is crisp. Transfer bacon to a paper towel to drain. Finely crumble once cooled. 

Remove yolks from eggs and place in a medium bowl. Mash yolks then stir in cheese, mayo, vinegar, chives, salt, and pepper. 

Stir all but 2 tablespoons of bacon into yolk mixture. Spoon the yolk mixture into the egg whites in equal portions. 

Garnish each egg half with a pinch of the reserved bacon. 

Filed Under: Appetizer

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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