Ingredients:

  • 6 large eggs, hard-boiled and peeled
  • 3 slices of bacon, cooked and crumbled
  • 1/4 cup mayonnaise
  • 2 tablespoons shredded cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt and black pepper to taste
  • Chopped chives or green onions for garnish (optional)

Instructions:

  1. Hard-Boil the Eggs:
    • Place the eggs in a saucepan and cover them with water.
    • Bring the water to a boil, then reduce the heat to a simmer and cook the eggs for 10-12 minutes.
    • Once done, transfer the eggs to an ice bath to cool before peeling.
  2. Prepare the Eggs:
    • Once the eggs are peeled, cut them in half lengthwise.
    • Carefully remove the yolks and place them in a bowl.
  3. Make the Filling:
    • Mash the egg yolks with a fork.
    • Add mayonnaise, crumbled bacon, shredded cheddar cheese, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks.
    • Mix until well combined and smooth.
  4. Fill the Egg Whites:
    • Spoon or pipe the yolk mixture back into the egg white halves.
  5. Garnish:
    • Garnish each deviled egg with additional crumbled bacon and chopped chives or green onions if desired.
  6. Chill and Serve:
    • Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.
  7. Serve:
    • Serve the Bacon Cheddar Deviled Eggs as a tasty appetizer or side dish.