Chef notes

A snack spread is a must for any gathering and if you’re looking for a crowd pleaser, look no further than these deviled eggs. Loaded with cheddar cheese and topped with bacon, these are an instant hit. While thought of as a Southern staple in the States, deviled eggs actually date back to ancient Rome. It wasn’t until Fannie Farmer’s popular book The Boston Cooking School Cookbook that mayonnaise was introduced as an ingredient in deviled eggs.

The first step in making deviled eggs is, of course, to boil the eggs. Pro tip: the eggs will be easier to peel if you do it in a bowl of ice water, or with the faucet running over the egg. The water gets between the egg and shell, loosening the outside of the shell, which makes it come off more easily.

Once the eggs are boiled, carefully transfer the yolks to a bowl. The filling combines mayonnaise, sour cream, scallions, cheddar cheese, bacon and pickled jalapenos. Fill a piping bag with the mixture and carefully pipe into hollowed egg whites until full. Don’t forget to top with the remaining cheese, bacon and scallions.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Technique Tip: Eggs can be hard boiled and stored, unpeeled, in the refrigerator for up to one week in advance. To cut down on prep time, eggs can be peeled and stored in the refrigerator for up to three days.

Swap Option: Cheddar cheese works particularly well in this recipe, but you could also swap in grated Asiago, Monterey Jack, Colby, or American.

Ingredients

12 large eggs
1/4 cup sour cream
2 tablespoons mayo
1/2 cup thinly sliced scallions, divided
1/2 cup shredded white cheddar cheese, divided

8 slices cooked bacon, chopped into 1-inch pieces, divided
4-6 cloves garlic (2 tablespoons), grated
1/4 cup pickled jalapeños, finely chopped
kosher salt and freshly ground black pepper, to taste

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Preparation

Place the eggs into a large pot and fill with enough water to cover the eggs. Bring to a rapid boil over medium heat. Once it begins to boil, cover it with a lid and remove it from heat. Leave covered for 8 minutes. Place the cooked eggs into a large bowl of ice water and set them aside.

In a large bowl, combine sour cream, mayo, half the scallions, half the white cheddar cheese, half the bacon, garlic, jalapeños, salt and pepper.

Once the eggs are completely cooled, remove the shells and discard them. Slice the peeled eggs in half, remove the yolks and place them in a separate medium bowl.

Mash the yolks, then fold them into the sour cream mixture until smooth and creamy.

Transfer the mixture into a piping bag or spoon and fill each egg with the mixture. Once the eggs are filled, top each with the remaining scallions, cheese and bacon.