A few years back, I brought my bacon cheddar deviled eggs to a work potluck. We laughed and schmoozed as the food quickly disappeared, eventually winding up in our respective cubicles to finish out the day with full bellies.
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Shortly after I returned to my desk, an unfamiliar coworker came around the corner with a determined look on his face. “Are you Tasha?” he asked urgently.
“Yes?” I replied, wondering what this guy’s agenda was.
“You brought the deviled eggs,” he said matter-of-factly.
“Oh yeah,” I relaxed a little and smiled. “That was me.” I can talk food all day, every day!
Looking way too serious for a conversation about deviled eggs, he continued, “Was there bacon in those deviled eggs?”
I tensed up again, and my mind started racing as he stared me down. Oh no, maybe he can’t eat pork?! Why don’t we label things at potlucks? Didn’t he see it in there?! Am I going to get fired? I timidly nodded my head yes as I shrank back into my chair.
“THANK YOU!” he beamed. “I just knew it was bacon! Those were amazing! Best deviled eggs I’ve ever had.” Whew, what a relief. Here I am thinking I single-handedly ruined his day with bacon and he just really dug my food. Plot twist!
“There’s cheese in there too!” I exclaimed.
He smiled even wider, clasped his hands together in gratitude, and off he went.
Later on, I was filled in that he had been raving about the deviled eggs all afternoon and, probably sick of listening, they eventually steered him my direction.
This is not an isolated incident. People absolutely adore these bacon cheddar deviled eggs, and as a result, it has become one of my default dishes I bring to get-togethers. People don’t even pretend to hide their disappointment when I show up without them now. They aren’t particularly pretty, but they are good, you guys; so incredibly good.
Bacon Cheddar Deviled Eggs [Recipe]
Step up your deviled egg game with bacon and cheddar cheese!
Ingredients
- 6 Eggs hardboiled
- 3 Slices bacon cooked and crumbled to bits
- 1/4 cup mayo
- 1/4 cup cheddar cheese shredded
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Halve each of the eggs from end to end.
- Remove the yolk and place in medium sized bowl.
- Pulverize the yolk and mix in the remaining ingredients: bacon, mayonnaise, mustard, and cheddar cheese. Stir until the the mixture appears smooth and ingredients are evenly distributed.
- Taste the yolk mixture and add salt and pepper to taste. If you prefer a creamier mixture, take this opportunity to fine tune the taste and texture by blending in more mayonnaise.
- Fill the wells of the egg whites with the yolk mixture. I've found it is easiest to spoon the yolk mixture into the wells. Using a piping bag can be difficult, as the bacon pieces easily clog the flow.
- Arrange on a serving platter or storage container.
- Chill until ready to serve.
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Hey babe! I’m Tasha, the lady behind Ketogasm. I love to get creative in the kitchen, geek out on nutritional science, and help badass ladies like you transition to a keto lifestyle. Whether you are healing with food or transforming that beautiful body of yours, I hope you find the resources on this site to be helpful along your way!
The most difficult thing about making deviled eggsis the peeling. I have an egg steamer which works well BUT saw a demo on Dr. Oz that makes the eggs practicall jump out of their shell. I put the in hot water from the faucet to minimize cracking while bringing 2 cups wter top a rolling boil in my pot with a vegetable steamer. Steam the eggs for 13 min. and then put them in ice water until cool. The eggs yump out of their shells!
I usually steam in my pressure cooker versus the traditional boiling method with awesome results. I’ll have to give your recommendation a try! Sounds effective. It’s the worst when chunks are missing from the deviled eggs that were too hard to peel! 🙂
Ingredients
● Eggs (as many as you like to fill the bottom of the pot rack)
● 1 cup water
● Instant Pot electric pressure cooker
Instructions
Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don’t, just use the rack that came with your pot.
Close the lid, set for 5 minutes at high pressure.
It will take the cooker approximately 5 minutes to build to pressure and then 5 minutes to cook. I let the pressure naturally reduce for an additional 5 minutes after the cooking cycle completed, and then did a quick pressure release. That’s around 15 minutes, total.
Place the hot eggs into cool water to halt the cooking process. You can peel immediately, or wait– it’s up to you. (The first time I did this, I didn’t plunge into cool water, and they still peeled very easily. The eggs were just slightly more cooked.)
Notes
You will cry tears of joy when your farm-fresh eggs peel quickly and easily. No more mutilated eggs. You’re welcome.
If they look boring, you could always sprinkle them with paprika! Not too strong-tasting, but pretty.
Using extremely fresh eggs makes deviled eggs nearly impossible. My local egg farmer recommends waiting a week before hard boiling fresh from the farm eggs.
So zero (0) carbs?! 😊
Ingredients
● Eggs (as many as you like to fill the bottom of the pot rack)
● 1 cup water
● Instant Pot electric pressure cooker
Instructions
Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don’t, just use the rack that came with your pot.
Close the lid, set for 5 minutes at high pressure.
It will take the cooker approximately 5 minutes to build to pressure and then 5 minutes to cook. I let the pressure naturally reduce for an additional 5 minutes after the cooking cycle completed, and then did a quick pressure release. That’s around 15 minutes, total.
Place the hot eggs into cool water to halt the cooking process. You can peel immediately, or wait– it’s up to you. (The first time I did this, I didn’t plunge into cool water, and they still peeled very easily. The eggs were just slightly more cooked.)
Notes
You will cry tears of joy when your farm-fresh eggs peel quickly and easily. No more mutilated eggs. You’re welcome. Let me know how ‘tis worked for you