Bacon and Blue Cheese 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!
Ingredients
- 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
Instructions
- 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.
- Add the Worcestershire Sauce and combine thoroughly.
- Stir in the chopped bacon.
- 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.
Notes
- 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.