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Cheddar and Bacon Deviled Eggs (07.05.12)

Posted: 10:35 AM, Jul 05, 2012
Updated: 2012-07-05 16:53:07-04
Cheddar and Bacon Deviled Eggs (07.05.12)

by Jennifer Burns, Gossner Foods

  • 12 eggs
  • 1/2 cup mayonnaise
  • 4 slices bacon
  • 2 tablespoons finely shredded Gossner Cheddar cheese
  • 1 tablespoon mustard
  • 1 teaspoon chives
  • Salt and Pepper, to taste

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

Cook bacon in a large, deep skillet over medium-high heat until evenly brown. Let cool. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard and chives. Fill egg white halves with the yolk mixture and refrigerate for at least two hours.