Just when I thought I had seen it all in the world of appetizers, I stumbled upon a delightful combination that transforms classic deviled eggs into something extraordinary. This recipe for Bacon and Cheese Deviled Eggs features a tangy twist that will tantalize your taste buds and impress your guests. What could be better than creamy, flavorful egg yolks mixed with crispy bacon and gooey cheese? Let me take you through the steps to create this mouthwatering dish.
To get started, you will need the following ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup shredded sharp cheddar cheese
- 3 slices of cooked bacon, crumbled
- Salt and pepper to taste
- Chives for garnish (optional)
First, I begin by boiling the eggs. I place the eggs in a saucepan and cover them with cold water, ensuring there’s about an inch of water above the eggs. I turn the heat to medium-high and bring the water to a rolling boil. Once boiling, I cover the saucepan and remove it from the heat, letting the eggs sit for about 12 minutes. This method often yields perfectly cooked yolks without that awful greenish ring around the edges.
After the eggs have finished cooking, I transfer them to an ice bath to cool down. Leaving them in the cold water for about 5-10 minutes helps to stop the cooking process and makes peeling a breeze. I gently tap the eggs on a hard surface, roll them to crack the shell, and carefully peel them under running water. It’s amazing how easy they come off when you do it this way!
Next, I slice each egg in half lengthwise and scoop out the yolks into a mixing bowl. I add the mayonnaise, Dijon mustard, apple cider vinegar, and season with salt and pepper. Now comes the fun part—I mash everything together until it’s smooth, but I make sure there are still some chunky pieces for texture. I then fold in the shredded cheddar cheese and crumbled bacon, ensuring every bite will contain those delightful flavors.
Once the mixture is ready, I carefully spoon it back into the egg white halves. For a fancier touch, you could use a piping bag to create beautiful swirls atop each egg. I like to sprinkle a bit of crispy bacon on top for added crunch and flavor. Lastly, a sprinkle of chopped chives can add a pop of color and freshness—if you’re feeling fancy!
These Bacon and Cheese Deviled Eggs are best served chilled, so I place them in the refrigerator for about 30 minutes before serving. This recipe not only makes for an unforgettable appetizer at gatherings but is also great for casual weekday snacking. I can assure you that the combination of flavors will leave you and your guests coming back for seconds, or even thirds! Enjoy your tangy twist on this beloved classic!
