These bacon, egg and cheese deviled eggs are a next level twist on traditional deviled eggs! Easy to put together and a crowd pleaser at a cookout or on any summer dinner table. This post contains affiliate links.
Whenever I see ways to celebrate dads on Father’s Day, pretty much all of the cooking ideas center on grilling up some meat (and then gifting them some ties and golf paraphernalia — because all dads are golfers who work at formal offices? Not sure on that one.) But my dad is a truly phenomenal griller, where my skills are medium at best. So I don’t think that would be a great celebration for him or my husband to dish out some sub-par burgers and “meh” chicken. Nope, I’m all about celebrating with a power side! And amazing deviled eggs are the definition of a power side.
I can’t say that there’s really been a deviled egg I’ve tried that I didn’t like. It’s kinda like any twists on chocolate cake — the chances it won’t be a winner are pretty slim when you’re working with such a great base. That being said, there is something extra special about these deviled eggs — the crispy bacon, the richness of the cheese and creamy egg filling all mix together and just make something just super duper delish. Full disclosure on this post, I’m about to get real with you guys on exactly how many crazy kitchen gadgets I own. You may think, “Hmm, does Carissa realize you don’t need one tool for every job?” Hehe. .
First up, hardboil your eggs. Hardboiling is another thing like making pasta that I don’t think is particularly “easy” — no, there aren’t a lot of steps, but you do have to watch them carefully and judge when they’re done. Things that need to be watched carefully typically don’t end well at my house. So that is why I own an egg maker. Just pop the eggs in and the timer goes off and they’re done. If you’d like to get crazy like me, you can find one here. Otherwise, regular hard boiling works just fine too.
While your eggs are cooking, shred your cheese and cook up some crisp bacon — I highly recommend toaster oven bacon so you can keep rolling while the bacon cooks up. Once your eggs are cooled and peeled, remove the yolks and mash them up in a bowl, mixing in your mayo/Miracle Whip and sour cream until it’s smooth.
Mix in your bacon, cheese and green onion and chop it up really smooth. Due to laziness, I use this chopper scissor tool you’ll see below because it gets everything chopped up really fine and evenly with very little effort — if you’re interested, find something similar here.
That’s it! Scoop up the filling to fill each egg and you’re dad celebrating or cookout ready! Any other deviled egg variations you love? Tell me in the comments!
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- Bacon, Egg & Cheese Deviled Eggs
- Weeknight Grilling Nachos
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- 6 hardboiled eggs
- 3 slices of bacon, cooked very crisp
- 1 c. shredded cheddar cheese
- 2/3 c. mayo or Miracle Whip
- Dollop of sour cream
- Green onion, to taste
- Peel and halve your eggs, removing yolks to a separate bowl
- Mash the yolks very fine with a fork, adding your mayo/Miracle Whip and sour cream and mix until smooth
- Add the bacon, cheese and green onion if desired and chop/mix until all the ingredients are well mixed
- Fill each egg half with the mixture
- It's best if you can use really crispy bacon for this one because it starts to absorb the moisture in the mixture and loses a little crispness as they set.