Skip to Content
  • Prep
    30 min
  • Total
    42 min
  • Servings

Bacon and Cheddar Deviled Eggs

Yum! Your guests will devour these Deviled eggs with bacon and Cheddar Cheese! A great recipe for little canapés that also happen to be gluten-free!


  • 12 large eggs
  • 3 slices of bacon
  • 2 tbsp Armstrong Mild Cheddar Cheese, grated
  • 1/3 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tbsp chopped chives
  • Sea salt
  • Freshly ground black pepper


  1. 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.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside.
  3. Peel the hard-boiled eggs, and cut in half lengthwise. Remove yolks and place in a small bowl. Mash egg yolks with mayonnaise, crumbled bacon, Dijon, salt, pepper and cheese. Fill egg white halves with the yolk mixture, top with chives and refrigerate until serving.

Recipe Review


  • Prep
    15 min
  • Total
    30 min

Warm Chili Cheese Dip with Spicy Sausage

  • Prep
    10 min
  • Total
    30 min

Stuffed Peppers with Sausage and Mild Cheddar Cheese

  • Prep
    20 min
  • Total
    1 h 35 min

Nacho Monte Carlo Potato