Bacon Deviled Eggs with Caramelized Onions and Cheddar Cheese

Bacon Deviled Eggs with Caramelized Onions and Cheddar CheeseI’d like to introduce you to my new friend. He’s rich, he’s complex, he has no problems making friends at parties. His officially name is Bacon Deviled Eggs but around here we know him as The Diet Killer. Once he makes an appearance you can kiss your well intentioned diet’s ass goodbye.

There’s no point of trying to eat just one of these Bacon Deviled Eggs. It’s not possible. Your best chance is to make sure there are lots of other people around when you eat them. Or better yet don’t, but say you did.

Bacon Deviled Eggs with Caramelized Onions and Cheddar Cheese

Turns out that devilled eggs are no different that anything else in this world. If you add bacon, caramelized onions and some cheddar cheese to them, they get better. Much better.

If you make these, you’ll be very happy you did. I promise.

Bacon Deviled Eggs with Caramelized Onions and Cheddar Cheese

5.0 from 3 reviews
Bacon Deviled Eggs with Caramelized Onions and Cheddar Cheese
 
Prep time
Cook time
Total time
 
These will blow you neighbour's plain old devilled eggs right out of the water they were boiling in.
Author:
Recipe type: Appetizer / Snack
The Endless Meal - Serves: Makes 12 devilled eggs
Ingredients
  • 6 hardboiled eggs, peeled and cut in half lengthwise
  • 4 slices of bacon, cooked crispy (reserve fat for cooking onions)
  • ¼ cup onions, finely minced
  • 1½ tablespoons mayonaise
  • A small handful finely grated cheddar cheese
  • Salt and pepper to taste
Instructions
  1. Finely chop cooked bacon, remove any pieces that are chewy
  2. Saute onions over medium heat in a few tablespoons of the reserved bacon fat until soft and translucent, about 5 minutes
  3. Carefully remove yolks from hardboiled eggs and place in a medium sized bowl.
  4. Add all other ingredients and mash together with a fork until everything is well incorporated.
  5. Add salt to taste
  6. Place a heaping teaspoon of the yolk/bacon mix into each egg white
  7. Sprinkle with freshly grated pepper before serving.
Notes
These can easily be made a day ahead. Keep covered in your refrigerator until serving. Save any leftover bacon fat in a small jar and keep it in your fridge. It is the perfect oil for frying onions or mixing into your mashed potatoes :)

 

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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Comments

  1. Mary says

    I made this for my family and they loved it, what a hit!! I was surprised, they like don’t stray from things that are not old New Orleans style cooking… like my grandmother and great-grandmother made back in the day. I forsee mant request for this in the future. Thank you!!

  2. Bob says

    These sound absolutely fabulous. I can’t wait to try them. My gut tells me that a dash of tabasco or a little blue cheese instead of cheddar would work too. I’ll go with a dozen eggs and try my variations too. Thanks for the inspiration!

  3. says

    What an awesome variation on deviled eggs. I love experimenting with traditional recipes and adding different ingredients in like this….I’m thinking that I’ll try these out the next time that I’m in the mood for deviled eggs. They seem like they’d be a great dish to take to a cookout!

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