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The best recipe for deviled eggs |

The Best EVER Deviled Eggs


The Best EVER Deviled Eggs- made with crumbled bacon, cheddar and onion, simple and soooooo delicious!


  • 12 extra large Eggs
  • 1 Cup crumbled cooked bacon
  • 1 Cup very small diced cheddar
  • 1 Cup very small diced sweet onion
  • 1 Cup small diced kosher baby dill pickles
  • Best foods Mayo
  • salt to taste
  • Garish with paprika and chives or parsley


  1. In a large pot, gently place 12 eggs. Fill pot until water covers eggs about 1 1/2 inches. Bring to a boil. Cover, turn heat off and let stand 10-12 minutes.
  2. Peel under running cold water.
  3. Cut eggs in half scoop out yolks into a bowl.
  4. Mash with a fork and add other ingredients. Mix. Add enough Mayo to have a nice creamy mixture. Taste, adjust salt. Fill the eggs and chill.
  5. Garnish with paprika and chives or Italian parsley right before serving.


  1. *If you want to serve them whole and standing up, like in the photo above, cut the tops off at the narrow end and cut off a tiny sliver of the bottom so they have a platform to stand on. Either scoop out the yokes with a small spoon, or gently squeeze the side of the egg, and the yokes should pop out.
  2. You could pipe the filing into the egg whites, using a piping bag or a zip lock bag ( cut a small opening into the corner).


  • Calories: 250

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