Blame IT On the Eggs!
An egg is not just an egg people! Believe me when I tell you, these are some of the best Deviled Eggs you will ever eat!
First off, THE BACON, yes, bacon, not only bacon, but bacon plus bacon grease…shh…don’t tell anyone…OK, I give in, tell everyone!
I took hard boiled eggs, fried up some crispy, crispy, crispy….yes I gave it 3 crisps…bacon. I reserved the bacon grease, sure did.
Took the bacon grease, cooked egg yokes, bell peppers, green onions, finely grated sharp cheddar cheese, and of course spices people.
Add everything to a bowl and mix and mash well. Fold in the bacon and put everything in a freezer bag if you don’t have a piping bag.
Cut off an end, big enough for the mixture to squeeze out. Pipe this egg goodness into the reserved egg whites.
I garnished my eggs with more bacon, yep, sure did, and a little green onion, bell peppers and cheese. I promise you, these Bacon and Cheese Deviled Eggs will not make it the frig to chill.
We ate them immediately and so will you!
Bacon and Cheese Deviled Eggs
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1/2 cup Hellmanns/Best Foods Mayonnaise
1 pack of bacon, diced
4 tablespoons bacon grease
1/4 cup bell pepper, minced
4 green onions, sliced
1 tablespoon spicy brown mustard
1 cup sharp cheddar cheese, grated
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of cayenne pepper
pinch of salt (taste mixture before adding salt due to cheese, and bacon)
extra virgin olive oil
Place eggs in a medium size pot, cover with cold water. Bring eggs to boil, once boiling, remove eggs from stove, cover with a lid and allow to steam for about 15-18 minutes.
Heat a skillet over medium heat, add a about 1 tablespoonful of extra virgin olive oil. Add diced bacon to pan and cook until nice and crispy. Drain bacon and reserve bacon grease.
Drain eggs, and rinse in cold water. Peel eggs, slice eggs in half, lengthwise, making sure to wipe you knife off after each slice to keep a nice clean cut.
Remove yoke from egg and place in a medium size bowl. Place eggs white halves on a clean plate and set aside.
Add mayonnaise, bacon grease, bell peppers, onions, mustard and seasonings to the bowl of egg yokes. Mix everything well, mashing up the egg yokes as you mix.
Mix in grated sharp cheddar cheese.
Take 3/4 of the crispy bacon and chop up well. Place bacon in the bowl with the egg yokes, mix well.
Place the mixture in a freezer bag, cut off a end of the freezer bag with scissors, big enough for mixture to be piped out. Pipe mixture into egg whites.
Garnish eggs with remaining bacon, a little green onion and a little grated cheese if desired. Chill in the refrigerator for about 30 minutes or eat immediately.