Bacon, Egg and Cheese Deviled Eggs - Rachael Ray Every Day

    Bacon, Egg and Cheese Deviled Eggs

    No need to wait for Sunday brunch—this breakfast-y riff on deviled eggs tastes great 24/7.
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    Bacon, Egg and Cheese Deviled Eggs

    Recipe by Charles Grayauskie

    • Makes 12 halvesServings

    Ingredients

    • 6 eggs

    Stir-ins

    • 5 tbsp. mayonnaise

    • 4 tbsp. grated sharp yellow cheddar

    • 1 tsp. yellow mustard

    • 1 tsp. white wine vinegar

    Toppings

    • Crumbled cooked bacon

    • Grated cheddar

    • Sliced avocado 

    Preparation

    In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket. Cover and cook for 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs and halve lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the stir-ins; season with salt and pepper. Fill the white halves with the yolk mixture. Add the toppings. Transfer to a platter. 

    Test Kitchen Tip: We steam our eggs instead of boiling them. It makes peeling super easy!