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Blue Cheese Bacon Deviled Eggs

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By Betty Crocker Kitchens
Updated Apr 18, 2013
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Mayonnaise and mustard add an irresistible flavor to these classic deviled eggs topped with bacon – perfect appetizers.

Blue Cheese Bacon Deviled Eggs

  • Prep Time 30 min
  • Total 1 hr 35 min
  • Servings 12
  • Ingredients 8
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Ingredients

  • 12 eggs
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled blue cheese (1 oz)
  • 1 tablespoon finely chopped green onions (1 medium)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 3 slices bacon, crisply cooked, crumbled

Instructions

  • Step 
    1
    In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  • Step 
    2
    To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water.
  • Step 
    3
    Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks.
  • Step 
    4
    Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.

Nutrition

80 Calories
7g Total Fat
4g Protein
0g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Total Fat
7g
0%
Saturated Fat
1 1/2g
0%
Sodium
115mg
0%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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