Bacon & Blue Cheese Deviled Eggs – Classic deviled eggs are taken to another level with the addition of blue cheese crumbles and bacon crumbles
Easter and deviled eggs go together like nothing else, am I right? My grandma actually makes deviled eggs for all special events but it seems like the rest of the world gets out their egg platters and loads them with the fancy little egg treats especially during the spring holiday.
Speaking of egg platters, I bought my first one EVER. Would you believe me if I told you I found it at Kroger? I saw it during my shopping trip and just had to have it. It’s the cutest thing and just what I needed to hold these gorgeous Bacon & Blue Cheese Deviled Eggs!
The idea for this variation on deviled eggs was inspired by deviled eggs I tried at a local restaurant here in Atlanta. They were called Wedge Salad Deviled Eggs. We were all so confused by the title – were they eggs filled with salad? Apparently not. The server explained that the deviled eggs were made with the ingredients you’d find in a wedge salad – except for the wedge itself.
Despite the horrible name, the deviled eggs were incredible! I am such a fan of bacon and blue cheese together so I had a gut-feeling this duo would not disappoint when added to egg yolks and mayo.
And man was I right! The rich, tangy blue cheese adds such depth to the deviled eggs, and the crispy bacon on top is just the added texture you need.
How are these deviled eggs made?
These bacon & blue cheese deviled eggs aren’t any more difficult to make than traditional deviled eggs – the only difference is that you add blue cheese crumbles to the yolk mixture and top the filled eggs with crispy bacon and diced chives. That’s it!
But what if you’ve never made deviled eggs before – what exactly is that process?
First, you boil eggs until the centers are completely firm – no soft yolks whatsoever! This is important so the filling isn’t too mushy. You then slice the eggs in half lengthwise and remove the yolks. The yolks are then whipped with mayo, mustard, salt, and pepper and then piped into the egg whites.
This next step is the most important, as it is the reason these eggs are coined “deviled” – the dash of paprika over the whipped yolks. Not only does this add a great pop of color, paprika sets off the flavor more than you’d ever imagine! I take it even a step further and use smoked paprika.
Tips & Tricks
To ensure this recipe goes perfectly for you, here are a few tips that you might find helpful:
- Peeling eggs used to terrify me – no matter what I did, I never could peel the shells without pulling some of the egg whites off too. But over time, I learned the key to ensuring a clean peel – cooled eggs. Cooling the eggs after they’ve cooked helps pull the shell away from the egg whites naturally so you can peel the shell off much easier. Also, don’t underestimate the importance of patience during this step!
- Do not overwhip the egg yolks. If you whip them too much, the proteins will start to breakdown and become loose and separated. To help the whipping process along, I like to softened the blue cheese crumbles. This will help the cheese blend into the yolks quickly and lower your risk of overwhipping.
- If you need to make this ahead of time, make the filling but wait to fill the eggs until serving time. Also, you can cook the bacon earlier but do not place into the refrigerator, as the cold moisture will soften the bacon and it won’t be crispy anymore.
- Don’t overlook the need for an egg platter. Deviled eggs are slippery little suckers so the egg platter helps keep them in place (and also makes for a pretty presentation!). But if you don’t want to add another dish to your collection, you can simply serve the deviled eggs on a regular serving platter lined with dollies or napkins to keep the eggs in place.
I hope you all love these bacon & blue cheese deviled eggs! I cannot emphasize enough how much I loved these! So much flavor and textures that it really takes your taste buds for a ride.
Bacon & Blue Cheese Deviled Eggs
- 12 large eggs
- 3 slices bacon
- 1/2 cup mayo
- 1 teaspoon Dijon mustard
- 1/4 cup blue cheese crumbles softened
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- diced chives for garnish
- blue cheese crumbles for garnish
- smoked paprika for garnish
- Place eggs in a large saucepan in one even layer. Fill water so you've covered eggs completely, plus one inch. Place over medium high heat to get the water boiling. Once a rolling boil begins, turn off heat and cover. Keep covered for 15 minutes. In the meantime, prepare an ice water bath in a medium bowl. When eggs are done, transfer to water bath and keep them there for 15 minutes.
- While eggs are chilling, we'll cook the bacon. Using kitchen shears, cut bacon into small pieces. Heat skillet over medium heat. Add cut bacon and cook until crispy, making sure to stir occasionally to help the bacon cook evenly. Once crispy, remove from heat and drain bacon on paper towels.
- Once eggs have cooled, peel them to remove shells. Slice in half and gently squeeze sides of egg to release egg yolks. Place yolks in bowl of stand mixer. set aside egg whites.
- Add mayo, mustard, blue cheese crumbles, salt, and ground pepper to bowl of stand mixer. Turn on mixer on low to blend ingredients. When completely combined, turn speed up to medium-low to whip yolk mixture for 20 seconds MAX. Do not overmix or the proteins will break down and make the mixture soggy.
- Add yolk mixture to a pastry bag. Cut end of pastry bag and squeeze bag to fill egg whites. Top each egg with bacon, blue cheese crumbles, and diced chives. Sprinkle each egg with a little bit of smoked paprika. Serve immediately.