Bacon Deviled Eggs is a twist to the classic. This easy recipe adds in bacon, hot sauce and jack cheese. Whenever I make these they go very fast. This is a great appetizer for New Years, the Super Bowl, Easter, Summer BBQ’s or Christmas. To make this recipe even simpler use bacon bits instead of frying and crumbling your own.
I love filling a zip top bag with the egg mixture and then cutting the corner to pipe the filling into the egg white cups. You can use a piping tip, just make sure the opening is large enough to let the bacon pass through. Remember this recipe adds a lot to the yolk so you will need to over fill each egg white cup. These can be made in the morning and kept in the refrigerator until you are ready to serve.
Just a few tips:
- Older eggs peel better after hard boiling then fresh eggs.
- Use a zip top bag to pipe in the filling instead of a pastry bag. The clean up is much easier!
- Use bacon bits instead of frying and crumbling your own bacon to make this recipe even faster.
Bacon Deviled Eggs
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