When I was growing up, one of my favorite things to do was go on a family picnic. Mom would spend the better part of a whole day preparing all of the fixings that would go into that treasure chest, I mean picnic basket. Mom would make fried chicken, potato salad, fruit salad, cookies, a cake and my favorite; deviled eggs. Mom would always boil 3 dozen eggs because she used them in the potato salad and the deviled eggs and would save some for us to snack on later.
Mom made traditional deviled eggs, but as I have experimented as an adult, I have made many different combinations for the filling. One of my families favorites are my Bacon And Cheddar Deviled Eggs. To complete your Easter meal, you should add these adorable Chocolate Covered Strawberry Carrots and Easy Easter Bark Candy.
These Bacon And Cheddar Deviled Eggs are super easy to make, but before we get to the recipe, let’s go over how to boil the perfect egg. If you do not get this step right, you will have pieces of egg everywhere and you will not have any that are fit for the glory that are those deviled eggs. The pot needs to be large enough to accommodate all the eggs you want to boil without them stacking on top of each other.
Put in 1/4 cup of canola oil, 1/4 cup of vinegar and 1/8 cup of salt into the pot BEFORE you put the eggs in. Now gently place your eggs in the pot and then fill with enough water to completely submerge the eggs. Bring to a boil and continue to boil for 12 minutes. Take off the burner and allow to cool and place in the refrigerator for 2 hours. Drop the egg onto a clean surface from a few inches above, roll forward, roll backward, and pull the shell right off. Trust me, it is like magic!
When it comes to the filling, which I feel is the star of the show, you need a little finesse. One thing I do is use a hand mixer to get all the ingredients nice and smooth. This also makes it easier to pipe the mixture into the egg whites. I use a piping bag and star tip.
Bacon and Cheddar Deviled Eggs:
- 12 Hard boiled eggs
- 4 slices Bacon (cooked & crumbled)
- 2 tablespoons cheddar cheese, finely shredded
- 1 Green Onion (finely chopped)
- 1 cup Mayonnaise
- 1/3 cup sour cream
- 1 tablespoon yellow mustard
- Cook bacon, let cool and crumble
- Slice hard boiled eggs length wise and scoop out yolks, place yolks in a mixing bowl.
- Mash yolks and mix in the bacon,cheese, green onion,mayonnaise, sour cream and mustard.
- Spoon or pipe the mixture into the egg whites.
- Refrigerate until ready to eat
What is your favorite filling for deviled eggs?