SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Bacon and Cheese Deviled Eggs

Makes: 12 servings
Start to Finish 25 mins
Bacon and Cheese Deviled Eggs
  • 12  hard-cooked eggs
  • 1/2  cup  mayonnaise or salad dressing
  • 1  tablespoon  honey mustard
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 4  slices  bacon, crisp-cooked and crumbled
  • 2  tablespoons  shredded sharp cheddar cheese
  •  Bacon, crisp-cooked and crumbled (optional)
  •  Chopped green onion (optional)

1. Halve eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Stir in mayonnaise, honey mustard, salt, and pepper. Fold in 4 slices crumbled bacon and cheese.

2. Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with additional bacon and green onion.

Nutrition Facts (Bacon and Cheese Deviled Eggs)
  • Servings Per Recipe 12,
  • cal. (kcal) 164,
  • Fat, total (g) 14,
  • chol. (mg) 220,
  • sat. fat (g) 3,
  • carb. (g) 2,
  • fiber (g) 0,
  • pro. (g) 7,
  • sodium (mg) 200,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe