Bacon Cheddar Deviled Eggs

As promised, these amazingly good deviled eggs were brought to our house for Easter Dinner.  I have to say while I am an egg fan and a deviled egg fan...this takes them to a whole new level.  Another universe.  Get the picture?

Also, slight modification, my brother added minced white onion to the mix (from AllRecipes.com) to add a crunch.  I approve 100% of his alteration.


Bacon Cheddar Deviled Eggs

Here's what he used:

12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
1 tablespoon minced white onion

Here's what he did:

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon, cheese and onion. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving. 

**HINT** An easy way to add pizzazz to presentation, take a ziploc bag and cut the tip off of one corner of the bag.  Add yolk mixture to the bag, squeezing down towards the tip to create a pastry bag of sorts.  Neatly pipe your yolk into egg halves for a professional appearance.
 
I can't take credit for this one, but I will most certainly be recreating this in the future.  YUMMMM.