Bacon Cheddar Deviled Eggs

  Posted on February 4, 2011  by Leslie Blythe  1 comment

Devilishly Good
EGG TIPS:

• Deviled eggs can be made up to 12 hours ahead.  Refrigerate, covered.
• Very fresh eggs can be difficult to peel.  To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking.  This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
• Hard-cooked eggs are easiest to peel right after cooling.  Cooling causes the egg to contract slightly in the shell.
• To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over.  Roll egg between hands to loosen shell.  Starting peeling at large end, holding egg under cold running water to help ease the shell off.
• Hard-cooked egg storage time:  In the shell, hard-cooked eggs can be refrigerated safely up to one week.  Refrigerate in their original carton to prevent odor absorption.  Once peeled, eggs should be eaten that day.
• No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag.  Press out air and seal bag.  Press and roll bag with hand until mixture is well blended.  Push filling toward bottom corner of bag.  Snip off about 1/2-inch of corner.  Squeeze filling from bag into egg whites.
• Picnic or tailgate tip: Prepare filling in plastic bag, as above.  Carry whites and yolk mixture separately in cooler.  Fill eggs on the spot, pressing filling out of snipped corner of bag.

Bacon Cheddar Deviled Eggs

Serves 12

12 eggs
1/2 cup mayonnaise
4 slices bacon
2 Tbs finely shredded Cheddar cheese
1 Tbs mustard
1/4 tsp cayenne pepper

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.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. 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, cheese and cayenne pepper. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.