Deviled Eggs with Bacon are the ultimate deviled eggs. We add some caramelized onions and a little cheddar cheese to totally take these over the top. It's an appetizer recipe that gets rave reviews every time it is served.
Ingredients
6largeeggs
4slicesbacon, cooked crispy (reserve fat for cooking the onions)
½cuponions, finely minced
4tablespoonsmayonnaise
¼cupfinely grated cheddar cheese
1teaspoonapple cider vinegar
1teaspoondijon mustard
Sea salt and pepper, to taste
Sliced green onions and paprika, to garnish
Instructions
Place the eggs in a medium-sized pot and cover them with 2 inches of water. Bring the pot to a boil over high heat. Lower the heat and simmer for 8 minutes. Place the cooked eggs in a bowl with ice water and let them cool.
6 large eggs
While the eggs are simmering, cook the bacon and onions. In a medium-sized frying pan, cook the bacon over medium heat until it is crispy. Remove it from the pan and crumble it when it's cool enough to touch.
4 slices bacon, ½ cup onions
Remove all but 1 tablespoon of bacon oil from the pan and add the onions. Cook the onions until they are golden brown, about 7 minutes.
½ cup onions
Peel the eggs and cut them in half lengthwise. Remove the yolks and put them into a mixing bowl. Add ¾ of the bacon, the onions, mayonnaise, cheese, apple cider vinegar, and mustard and mix well. Season to taste with salt and pepper.
4 tablespoons mayonnaise, ¼ cup finely grated cheddar cheese, 1 teaspoon apple cider vinegar, 1 teaspoon dijon mustard
Spoon the yolks back into the egg whites then top with the reserved bacon, some green onions, and a little sprinkle of paprika.