Now, whenever we go to a dinner for my family, these are the deviled eggs that I bring. My side doesn’t have deviled eggs like this coming out of anyone’s kitchen but mine. After taking a single batch the first time, it quickly turned into a double. Now I don’t dare show up to a gathering without them! Check out what they are saying about this recipe over at All Recipes:
“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 original!”
Ingredients
12 eggs
1/2 cup Hellmann’s mayonnaise
4 slices Hormel bacon
2 tablespoons finely shredded Kraft Cheddar cheese
1 tablespoon mustard
Instructions
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.
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.
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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Quick Tip: Dice up some onion into the mix.
Thanks again to All Recipes for this nice twist on an old favorite recipe.
