Bacon, Egg & 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


  • 6 eggs


  • 5 tbsp. mayonnaise

  • 4 tbsp. grated sharp yellow cheddar

  • 1 tsp. yellow mustard

  • 1 tsp. white wine vinegar


  • Crumbled cooked bacon

  • Grated cheddar

  • Sliced avocado 


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!