Bacon Cheddar Deviled Eggs Recipe -
Bacon Cheddar Deviled Eggs Recipe
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Bacon Cheddar Deviled Eggs
Make your deviled eggs better—with bacon! See more
  • READY IN 40 mins

Bacon Cheddar Deviled Eggs

Recipe by  

"These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs."

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Ingredients Edit and Save

Original recipe makes 24 deviled eggs Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2006

These are delish, with a bacony bite to the taste. I am a big fan of the old fashioned deviled eggs, but this for a summer picnic or cook out is a great alternative to the origianl!...good job! ps. if you use real from the farm eggs you will get a more deeper yellow/orange yolk...but if you use store bought as i did when i first made these, I added a touch of red or yellow food coloring to deeping the texture a bit on the filling. Also, be sure and use older eggs, not too fresh of eggs do to the fact that fresh eggs can tear off the white in chunks when peeled, and you will think you did not cook them long enough. Hope this helps!

Most Helpful Critical Review
Jun 11, 2009

Even though I LOVE bacon and cheese I actually prefer the basic ones better. I'm thinking the texture of the bacon threw it for me.

Aug 05, 2006

I made these once for a party and now everyone wants me to bring them everytime! The most interesting part - many times people that swear they don't like deviled eggs will take 2-3 of these! I also add a little sour cream to make it smoother. And, for decorating purposes, I put the yolk mixture into a bag, cut the corner off and pipe it into the eggs! I sprinkle it all with slices of green onion!

Apr 12, 2004

Very good after I made a couple adjustments. I added a little bit of finely choppedd white onion and I used bacon bits b/c it was a lot easier. My family really liked them!! They said it was a nice change to the typical deviled eggs. I also used light mayo ot lighten it up a little and reduced fat cheese.

Jul 09, 2012

Original review Oct 12, 2008:I don't normally love deviled eggs. Like, at all. But these were killer!Half sour cream, half mayo? Even better. I also added a little chopped chives and green onion and dusted the tops with paprika. EDITED: I've made this deviled egg recipe many times now and every single time it turns out fantastic. This is also just as good with turkey bacon or pre-packaged bacon bits and I've found that this is wonderful with just about any cheese, especially white cheddar cheese or pepperjack. I like to add a little hot sauce to the filling as I'm mixing it, too. For easy piping, I used a ziploc bag that I spooned the filling into, then cut a corner out of the side of the bag. I just squeezed the egg filling carefully into the egg. When I'm finished, I just throw out the bag. Nom. My husband and I fought over the last one. These are definetly making an appearance for my next holiday dinner.

May 24, 2008

I pretty much followed the recipe except due to time constraints I used premade bacon that you can cook in the microwave by Oscar Meyer. It worked REALLY well and crumbled better than the regular bacon, with less mess! (You may ahve to use more than 4 though as they are much smaller.) I also crushed an extra bacon slice into a fine pulp and sprinkled in on top of the eggs. For a decorative twist I put the yolk in a pastry bag and used a wide tip to put the filling in the whites instead of spooning them in like usual. I also used light mayo, lowfat cheddar and I didn't know if I was supposed to use powedered mustard or yellow mustard, I used the yellow mustard and it worked great and added color.

Aug 25, 2007

I LOVE eggs -- especially when they are "deviled" -- so I used this recipe as the base for a chopped egg salad hors d'ouerve I made for a group luncheon. My personal tweakings: a tad more mayonnaise, a squirt of ketchup, 1/8 tsp. horseradish and 2 shakes of tabasco sauce. I used 18 eggs (1-1/2 dozen) to present to 8 women and, when spread rather generously on 36 toasted triangles (9 slices of bread) and topped with a tiny slice of cherry tomato, they simply disappeared! :) I, personally, attribute my "pretty platter presentation" with the success of this recipe, but, more than likely, the BACON (and 2 T. of bacon drippings which I added to the mixture) may have had something to do with it, too :). I will DEFINITELY make this again.

Nov 15, 2006

I'm one of the pickiest eaters in my family, so I was glad to see a recipe that didn't call for celery or onions. The recipe tastes great, and you can even make the meal a little healthier by substituting light mayonnaise (or light Miracle Whip) and turkey bacon. I made the recipe with those ingredients plus a little paprike sprinkled on top and it tasted FANTASTIC!


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 0.8 g
  • < 1%
  • Cholesterol
  • 197 mg
  • 66%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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