Blue Cheese Bacon Deviled Eggs

Mayonnaise and mustard add an irresistible flavor to these classic deviled eggs topped with bacon – perfect appetizers.

  • Prep Time 30 min
  • Total Time 1 hr 35 min
  • Servings 12

12
eggs
1/2
cup mayonnaise
1/4
cup crumbled blue cheese (1 oz)
1
tablespoon finely chopped green onions (1 medium)
1
teaspoon Dijon mustard
1/4
teaspoon freshly ground pepper
1/8
teaspoon salt
3
slices bacon, crisply cooked, crumbled

  • 1 In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  • 2 To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water.
  • 3 Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks.
  • 4 Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
,
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1 1/2g,
1 1/2%
),
Sodium
115mg
115%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.