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Cheddar Bacon Deviled Eggs

These Cheddar Bacon Deviled eggs are such a fun and flavorful twist on the classics and they’re a cinch to make! All you need is a little cheddar and some crumbled bacon. These slightly resemble the flavors of a cobb salad…bacon, eggs, cheddar. Delicious! Cheddar Bacon Deviled Eggs – You must try this recipe.

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  • 6 large eggs, boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 tablespoon white distilled vinegar
  • 1 teaspoon yellow mustard
  • 1 teaspoon fresh dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup grated cheddar cheese
  • 4 slices bacon, cooked and crumbled


  1. Slice the hard boiled eggs in half and place yolks in a small mixing bowl. Set aside whites.
  2. Add the mayonnaise, mustard, vinegar, dill, salt, and pepper to the mixing bowl with the yolks and stir well to combine.
  3. Stir in the grated cheddar and crumbled bacon.
  4. Spoon the filling into each of the egg whites.
  5. Sprinkle with additional dill or bacon crumbles, as desired.


My favorite way to make boiled eggs is in the Instant Pot. Add 1 cup of water along with the eggs to the pot, seal, and cook on high pressure for 5 minutes. Natural release for 5 minutes and then transfer eggs to an ice bath for 5 minutes. Perfectly cooked eggs and they peel like a dream. Store deviled eggs in the fridge in a tightly covered container for up to one week.

Nutrition Information:


Written by Karly Campbell

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Cheddar Bacon Deviled Eggs

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