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:
- 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.
- Prepare the Eggs:
- Once the eggs are peeled, cut them in half lengthwise.
- Carefully remove the yolks and place them in a bowl.
- 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.
- Fill the Egg Whites:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish:
- Garnish each deviled egg with additional crumbled bacon and chopped chives or green onions if desired.
- Chill and Serve:
- Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.
- Serve:
- Serve the Bacon Cheddar Deviled Eggs as a tasty appetizer or side dish.