Bacon & Blue Deviled Eggs
If bold flavors are your style, you’ll LOVE this twist on deviled eggs. Salty bacon and strong blue cheese make these a showstopper!Jump to Recipe
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Bold flavors are the best flavors in my opinion. I love red wine, whiskey, IPAs, black coffee, strong cheeses, garlic, sauerkraut, and extra dark chocolate (just to name a few).
I’m also a fan of deviled eggs, as it seems most Americans are. How many times have you shown up to a potluck and there’s three trays of the traditional recipe, maybe with a small twist here and there? I decided to remedy this by creating a unique version of the deviled egg, something bold and beautiful, if you will.
To make these eggs, you’ll need:
Hard boiled eggs
Blue cheese or gorgonzola
How To Make Bacon & Blue Deviled Eggs
Before you can get to making the eggs, you’ll need to cook up some bacon, and hard boil eggs. (I’ve shared my technique for hard boiling eggs here.)
Peel and rinse your eggs and use a knife to cut them in half lengthwise. I’ve found that using a damp towel or paper towel to wipe the knife clean between each cut makes for the smoothest cut.
Carefully pop each of the yolks out onto a plate. Use a fork to mash the yolks as fine as you can get them.
When I was a kid my grandma would have me help out with this task. She would come over to check, and tell me to keep going even when I thought I was done. I realize now it was a way to keep me busy for a bit, but I still put just as much care into this step.
Once the yolks are broken up finely, add them to a mixing bowl. Mix in your mayonnaise, Dijon mustard, and blue cheese.
Next, add chopped bacon to the mix. (Set aside 12 bits for garnish.)
Once the bacon is combined, add in the Worcestershire Sauce and mix well.
Once everything is combined thoroughly, you’re ready to stuff!
I like to rinse my whites so they’re completely clean from any remnants of yolk, but it’s not necessary.
Use a fork or spoon to evenly distribute the filling between all the egg whites. Finish off each egg with a piece of the chopped bacon and a crumble of blue cheese and place them on your serving tray.
Can I Make Deviled Eggs Ahead Of Time?
Yes! Deviled Eggs are one of those great easy appetizers you can make in advance to make entertaining easier. Keep them in an airtight container in the refrigerator for up to 3 days, although the fresher the better in my opinion.
Definitely make sure they’re sealed well, or the outer layer of the filling will dry out and form almost a skin. You can also store the filling separate from the egg whites and assemble them right before serving.
What Drinks Pair Well?
With the bold and salty flavors of these Deviled Eggs, you’ll want a nice complimentary flavor from your drink.
Wine drinkers will enjoy a Sauvignon Blanc or Pinot Noir, while beer lovers should pair these with an IPA.
Bacon & Blue Deviled Eggs
- 6 Hard Boiled Eggs
- 6 Strips Cooked Bacon (chopped)
- 2 Tablespoons Whole Grain Dijon Mustard
- 2 Tablespoons Mayonnaise
- 2+ Tablespoons Crumbled Blue Cheese or Gorgonzola
- 1 Tablespoon Worcestershire Sauce
- Set aside 12 crumbles of the blue cheese and 12 bits of bacon for garnish.
- Peel and rinse the hard boiled eggs.
- Slice the eggs in half lengthwise with a clean knife.
- Carefully pop out the yolks onto a plate and set aside the whites.
- Use a fork to mash the yolks as fine as you can, eliminating as many large chunks as possible.
- Transfer the yolk to a mixing bowl and add the Dijon, mayo, and blue cheese, mix well.
- Stir in the chopped bacon.
- Add the Worcestershire Sauce and combine thoroughly.
- Using a fork or spoon, evenly distribute the mixture between all the egg whites.
- Garnish each piece with one bit of bacon and one crumble of blue cheese.
- Deviled eggs can be stored in an airtight container in the refrigerator for up to 3 days.
- When slicing the eggs, wipe the knife clean between each cut.