Blue Cheese and Bacon Deviled Eggs are a kicked up version of a classic appetizer we all know and love.
It’s that time of year again when hard boiled eggs will be easy to come by (Hello Easter!), and deviled eggs are always a great addition to big family get togethers. From Easter Egg Hunts to just delicious Game Day Eats, here’s a fun spin on a classic recipe: blue cheese and bacon deviled eggs.
Blue cheese and bacon deviled eggs
- 12 eggs hard boiled
- 1/4 cup Blue Cheese Salad Dressing
- 1/4 cup Mayo
- 2 tablespoons mustard
- 1/4 cup crumbled blue cheese
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 1/2 cup bacon cooked crisp and crumbled
Start by cooking the bacon. This can be done a few days in advance and it will keep in the fridge (once cooked) for a few days until you're ready to use.
Hard boil the eggs. In a medium pot with a lid cover the eggs with cold water and bring it to a boil. Once the water starts to boil. Turn the heat off and leave the pot on the heat for 15 minutes covered with the lid. Move cooked eggs out of the hot water into ice water to chill.
We love the "never peel an egg again method" which is basically just cutting directly through the shell of the egg with a serrated edge knife to speed things up and avoid needing to peel the eggs. Carefully spoon the egg whites out of the shell to avoid any egg shells going into the bowl, gently brush excess egg shells away.
Place all the cut egg whites on a plate.
In a separate bowl, add all the cooked egg yolks. Mix together the blue cheese dressing, mayo, mustard and salt & pepper with the cooked egg yolks.
Using a small plastic baggie, pipe the mixture into each egg white. Garnish with blue cheese crumbles and crispy bacon crumbles. Serve chilled.
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My family loved these eggs. I’m tempted to cook up some more just so I can make them again. Does your family love deviled eggs too?