Deviled Bacon cheddar eggs are a twist in traditional deviled eggs and a twist to the next party or BBQ you ‘d like to bring. They are simply the best-demonized eggs, with a smooth, tangy and cheesy flavor. For any occasion, these deviled eggs with bacon and sour cream are sure to be a hit. I served mine during an Easter dinner and they disappeared quickly.
1/2 cup mayonnaise
4 slices bacon
2 tbsp of finely shredded Cheddar cheese
1 tbsp mustard
1. In a bowl, place the eggs and cover them with cold water. Bring water to a boil, remove it from heat immediately. Cover and leave eggs 10 to 12 minutes in hot water. Take and cool out of hot water. Rinse the eggs in cold running water to cool more quickly.
2. Place bacon in a big, deep skillet in the meantime. Cook over medium-high heat until brown uniformly. Place the bacon on a paper towel and cook for approximately 1 minute per slice in the microwave. Set aside after it crumbles.
3. Peel the hard-cooked eggs, and cut them lengthwise in half. Drop the yolks into a tiny tub. Mashed mayonnaise, egg yolks, crumbled bacon, and cheese. Add mustard. Cover the yolk mixture with egg white halves and refrigerate until serving.
1. Always purchase eggs for boiling at least a week. The older the shells, the better the skin! I want my eggs to be 7-10 days old at least. When it comes to peeling, you will notice that there is a difference between fresh and the older eggs, but simply using week-old eggs are the easiest way-by-goes.
2. Due to the extreme perishable quality of the eggs and the filling, you can try consuming your deviled eggs for the best results within a few days (no more than 3). Anything longer and you can risk a stomach upset.
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