Bacon, Cheddar & Onion Deviled Eggs

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Bacon, Cheddar and Onion is the preffect flavor combo to have these tasty little deviled eggs flying off the plate.

A Twist on Deviled Eggs

I don’t think I have ever been to a church potluck or a BBQ where I didn’t see a platter of deviled eggs. Maybe it is a southern thing, maybe it isn’t but these stuffed eggs are among the “must have” sides at such food events.

The  traditional deviled eggs that I grew up seeing and eating were just your basic mayo and mustard combo mixed with the egg yolks and either sweet or dill pickle relish.  I honestly have never been a huge fan of the deviled eggs due to my dislike of mustard.  But when my family ask to bring deviled eggs to a birthday party last summer,  I knew I wanted to switch up the flavors with some of my favorite ingredients like sour cream, cheese and bacon.

I was nervous at first about changing up the eggs because my family loves them and I didn’t want to spoil one of their favorites by getting to crazy with the recipe. I ask myself how can anything be bad with bacon and cheese, and then set to work. All that worrying for nothing as these eggs were a huge hit and now they are one of my most requested dishes at family gatherings.

These Bacon

Those darn shells…

I just wish there was an easier way to peel those boiled eggs without my patience being tested! Of course I know there are all types of tricks floating around the internet claiming to make the eggs peel perfectly but I think it is just luck. It is so nice when you are able to peel an entire batch without ending up with ugly eggs. Mine always seem to give me trouble when I want them pretty for company or potlucks. Maybe because they so frustrating is the real reason they are “deviled eggs”.

Thankfully I boiled about 20 eggs when making this recipe so I was able to get a few that looked good enough to photograph but don’t look too close. Ha!

I can’t promise you I didn’t grumble and fuse while I was peeling this batch but they still  they taste wonderful which always makes up for the pesky peeling process!

These deviled eggs are perfect for any meal or your next potluck. The bacon, cheddar cheese and onions will be an unforgettable addition that will make these fly of the plate.

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Makes 1 Dozen (24 Halves)

Bacon, Cheddar & Onion Deviled Eggs
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  • 1 Dozen Large Eggs
  • 1/4 cup of Mayo
  • 1/4 cup of Sour Cream
  • 1/4 cup of chopped cooked bacon (you use real bacon bits as a short cut)
  • 1/4 of finely shredded Mild Cheddar
  • 2-3 Tbsp of finely chopped red onions
  • 1/8 tsp of onion powder
  • 1/8 tsp of garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp of dill
  • salt and pepper to taste


  1. To begin you will need to boil your eggs and let them cool. I like to take them out of the hot water and put them into an ice bath so they are completely cooled when I go to peel them.
  2. Once you have peeled your eggs cut them into halves removing the yolks into a mixing bowl and placing the whites onto a serving platter.
  3. When you have all your yolks in the bowl them mash them up with a for until they are as smooth as you can get them. I reccomend not leaving big chunks of yolks in your mixture.
  4. Add in the spices, sour cream, mayo and onions to your mashed yolks. Mix the ingredients well until all are incorporated.
  5. If your mixture is too dry add in more sour cream or mayo one tablespoon at a time until it reaches your preferred texture.
  6. Add in the chopped bacon, shredded cheddar and finely chopped red onions and mix well.
  7. With a small cookie scoop or piping bag carefully add in your filling to your halved eggs. If you do not have the scoop or bag you can simply use a spoon to fill the eggs but make sure each egg has a nice amount of filling.
  8. Sprinkle the top of each egg with more dill or paprika and chill before serving. (optional)


If you have extra filling left after you have filled your eggs it will store nicely in the fridge makes a great addiction to sandwiches or wraps. I like to pile my filling in so I don't have a lot left but if you like less filling you might. The filling is also yummy used as a dip.