Cheddar-Bacon Deviled Eggs

1. 1

   Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove from the heat right away. Cover the pan and let the eggs sit in the hot water for 10 to 12 minutes.

2. 2

   Take the eggs out of the hot water and rinse them under cold running water to cool.

3. 3

   While the eggs sit in the hot water, cook the bacon in a large skillet over medium-high heat, turning now and then, until evenly browned, about 10 minutes. Drain on paper towels, then crumble.

4. 4

   Peel the cooled eggs and slice them in half lengthwise. Move the yolks to a bowl.

5. 5

   Add mayonnaise, bacon, Cheddar, and mustard to the yolks, then mash to combine. Spoon the egg yolk mixture into the egg white halves. Serve right away or cover and refrigerate until ready to serve.

• Calories 184.73 kcal Moderate
• Protein 10.83 g Good Source
• Carbs 4.3 g Moderate
• Total Fat 13.65 g Moderate
• Saturated Fat 3.87 g Moderate
• Trans Fat 0.03 g High
• Cholesterol 241.62 mg High
• Sodium 221.84 mg Moderate
• Fiber 0.4 g Low Source
• Sugar 0.41 g Low Source
• Added Sugar 0.09 g Low Source
• Calcium 53.31 mg Low Source
• Iron 1.39 mg Low Source
• Potassium 156.48 mg Low Source
• Vitamin A 56.51 mcg_rae Low Source
• Vitamin C 0.25 mg Low Source
• Vitamin D 1.83 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Mustard