pot luck

OK, you’ve heard this from me before. Bret goes to Costco…and this time he brings home a carton of eggs, which has a dozen and a half of eggs (yes, 18 eggs). I bake and cook so much and it’s really sweet he thinks of me when picking up stuff. The only thing is he also brought home another 18 eggs about two weeks ago, so I need to do something with them before they start hatching!

Good timing though, with Easter right around the corner. And since the eggs are from Costco, I decided to make these Bacon and Cheddar Deviled Eggs from the April 2019 Costco Connection magazine. They have several different versions of deviled eggs, but this looks like the one we’ll enjoy the most.

I made a few little changes because I prefer a little tangier deviled egg. Added a little yellow mustard and a bit of salt to make them really good deviled eggs.

I also halved the recipe since theirs call for 14 hard-boiled eggs and I can’t imagine us eating that many deviled eggs!

The bacon is a nice touch to this recipe. Of course, you can’t really go wrong adding bacon to anything (apologies to my vegan friends). They also add one finely chopped egg (without the yolk) into the mixture and that gives it more texture than regular creamy deviled eggs.

I’m not sure we would miss the shredded cheese if it was left out.  It didn’t seem to add a lot to the final result.

I liked these eggs and they would be a nice addition to an Easter lunch or dinner, or a good choice for a pot luck.

Bacon and Cheddar Deviled Eggs

Yield: 6 servings (2 deviled eggs in a serving)

Prep Time: 15 minutes

Total Time: 15 minutes

Deviled eggs loaded with bacon and cheese.  Great for Easter or any party potluck. 

Print

Ingredients

• 7 hard-cooked eggs, peeled
• 1/4 C mayonnaise
• 1/4 C sour cream
• 1 tsp Dijon mustard
• 1 tsp yellow mustard
• 1/2 tsp fresh lemon juice
• 1/4 tsp pepper
• pinch of salt
• 3 tbsp crisp-cooked and crumbled bacon (about 3 slices)
• 2 tbsp shredded sharp cheddar cheese
• 2 to 3 tsp chopped fresh chives

Instructions

1. Slice the eggs in half lengthwise.  Take the yolks out of each and put into a medium bowl.  Reserve 12 of the egg halves, and finely chop up the remaining 2 egg halves.
2. Mash the yolks with a fork.  Add the mayonnaise, sour cream, Dijon and yellow mustards, lemon juice, pepper and salt.  Mix well.  Add the chopped egg halves, 2 1/2 tablespoons of the bacon, cheese and chives, then mix well (it will be lumpy from the chopped egg and bacon).  Taste and add more salt if needed.
3. Fill the eggs generously with the yolk filling and sprinkle the tops of each with a little bacon.  Cover and refrigerate at least one hour so the flavors will blend.  Makes 6 servings (2 deviled eggs per serving).

Notes

Tips and Stuff:

These aren't creamy deviled eggs because of the chopped egg and bacon, but you can still pipe them through an edge-snipped plastic bag if you want them neater.  I just dumped mine in with a spoon.

If you want tangier deviled eggs (which I prefer), add a teaspoon of dill pickle juice to the yolk mixture or chop up two or three teaspoons of dill pickle and add.  Be sure and taste before filling the eggs.

I used a little cilantro on top of some of ours because I had leftover cilantro.  It was pretty good!

If you don't have a deviled egg container, put toothpicks vertically in four of the deviled eggs, then cover with plastic wrap.  That way the wrap won't touch and smush the egg mixture.

Nutrition Information:

Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 221Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 236mgSodium: 334mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 11g

Nutrition Values are Approximate