Bacon Deviled Eggs is a twist to the classic. This easy recipe adds in bacon, hot sauce and jack cheese. Whenever I make these they go very fast. This is a great appetizer for New Years, the Super Bowl, Easter, Summer BBQ’s or Christmas. To make this recipe even simpler use bacon bits instead of frying and crumbling your own.
I love filling a zip top bag with the egg mixture and then cutting the corner to pipe the filling into the egg white cups. You can use a piping tip, just make sure the opening is large enough to let the bacon pass through. Remember this recipe adds a lot to the yolk so you will need to over fill each egg white cup. These can be made in the morning and kept in the refrigerator until you are ready to serve.
Bacon Deviled Eggs
Just a few tips:
- Older eggs peel better after hard boiling then fresh eggs.
- Use a zip top bag to pipe in the filling instead of a pastry bag. The clean up is much easier!
- Use bacon bits instead of frying and crumbling your own bacon to make this recipe even faster.
- 12 eggs, hard boiled
- ¼ cup mayonnaise
- ¼ cup sour cream
- 4 slices bacon or bacon bits
- 2 Tablespoons finely shredded pepper jack cheese
- 1 Tablespoon yellow mustard
- 2 shakes hot sauce
- Paprika for dusting
- Cook bacon in a skillet until crispy. Let drain on paper towels then crumble. Set aside.
- Peel the hard boiled eggs. Cut in half lengthwise. Remove the yolks and place them in a bowl. Using a fork mash the yolks.
- Add to the bowl of yolks mayonnaise, sour cream, bacon, cheese, mustard and hot sauce.
- Fill the egg white halves with the yolk mixture and refrigerate until serving.