Bacon Cheddar Deviled Eggs

If you want to add more gluten free and fodmap friendly recipes to your recipe box, Bacon Cheddar Deviled Eggs might be a recipe you should try. One serving contains 93 calories, 4g of protein, and 8g of fat. For 32 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. It is a cheap recipe for fans of American food. It is brought to you by Rants from my Crazy Kitchen. A mixture of bacon, paprika, sharp cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 4273 foodies and cooks. It works best as a hor d'oeuvre, and is done in around 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is not so amazing. If you like this recipe, you might also like recipes such as Bacon and Cheddar Deviled Eggs, Bacon Cheddar Deviled Eggs, and Bacon-Cheddar Deviled Eggs.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large pot, cover the eggs with cold water and bring to a boil. Remove from heat, cover, let sit for 15 minutes. Submerge the eggs in ice water until cooled, then peel.While the eggs are cooling, fry the bacon in a pan until crispy. Drain on a plate covered with paper towels, then crumble 4 of the pieces, reserving one piece.Peel the eggs and slice in half length-wise. Remove the yolks to a small bowl and add the mayonnaise, crumbled bacon, cheddar cheese, and mustard, and mix well with a spoon. Using a spoon or pastry bag with a large tip, fill the egg white halves with the mixture. Crumble remaining 1 slice bacon and top each egg half with a few crumbles. Dust lightly with paprika. Cover loosely with plastic wrap and refrigerate until serving.

 

Step by step:

1. In a large pot, cover the eggs with cold water and bring to a boil.

2. Remove from heat, cover, let sit for 15 minutes. Submerge the eggs in ice water until cooled, then peel.While the eggs are cooling, fry the bacon in a pan until crispy.

3. Drain on a plate covered with paper towels, then crumble 4 of the pieces, reserving one piece.Peel the eggs and slice in half length-wise.

4. Remove the yolks to a small bowl and add the mayonnaise, crumbled bacon, cheddar cheese, and mustard, and mix well with a spoon. Using a spoon or pastry bag with a large tip, fill the egg white halves with the mixture. Crumble remaining 1 slice bacon and top each egg half with a few crumbles. Dust lightly with paprika. Cover loosely with plastic wrap and refrigerate until serving.

Nutrition Information:

covered percent of daily need

 

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