Every Easter, 4th of July, Thanksgiving, Christmas…..or basically anytime someone asks me to bring a dish to a family event, it’s most likely Devilled Eggs. I love devilled eggs and over the years I have perfected the easiest appliances and techniques for making and transporting them. Check out the links below this post to some great egg cookers and travel containers.

Ingredients

12 Hard Boiled Eggs (See notes below)

1/2 Cup Mayo

2 Tablespoons Mustard

1/4 Cup Finely Shredded Sharp Cheddar Cheese (Plus extra for garnish)

4 slices bacon cooked to crispy and chopped into small pieces (can be cooked in the oven)

Paprika to taste

1. Peel eggs and cut them in half. Remove the cooked yolks into a medium bowl.

2. Crush the yolks and stir in Mayo, Mustard, Cheese, and 2/3 of the Bacon Pieces.

3. Spoon mixture into a piping bag or use a large ziplock bag and cut a small hole in the corner. Pipe the mixture into the egg halves.

4. Sprinkle with Paprika and top with Shredded Cheese and remaining bacon pieces.

5. Serve immediately

Notes

I personally do not boil eggs in a pot on the stove anymore. I primarily use a dash egg cooker (linked below). I get perfectly cooked eggs without the guesswork 99% of the time with this appliance. It’s under $20 and totally worth it. I have also cooked eggs in a muffin tin in the oven. This method is also pretty consistent but the egg cooker is still my prefered method. If you are doing bacon in the oven you can do both together by modifying the times.

You can bake the bacon and the eggs together in the oven at 350 degrees. Put the eggs in a muffin tin and cook for 30 minutes. Place the bacon on a foil lined sheet pan for 10-15 minutes.

You can prepare these one day ahead. If doing so, do not mix in the bacon pieces until right before piping and serving. When transporting these for immediate consumption, I will prepare fully and transport in an egg carrier. (links below) If I am going to an event where we are not eating immediately, I will take the eggs in the carrier and the mixture in a ziplock plus 2 small containers of the bacon and cheese garnish and pipe prior to serving.