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Honey Butter Bacon Loaded Deviled Eggs

A savory and sweet twist on classic deviled eggs, combining honey, butter, bacon, and cheddar cheese for a crowd-pleasing appetizer.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces eggs Large eggs are recommended.
  • 6 slices bacon, cooked and crumbled For topping the deviled eggs.
  • 1/4 cup honey Adjust to taste.
  • 1/4 cup butter, softened Make sure it’s at room temperature.
  • 1/4 cup cheddar cheese, shredded Use sharp cheddar for more flavor.
  • 1/4 cup mayonnaise For creaminess.
  • 1 tablespoon Dijon mustard Add more if you like it tangier.
  • Salt and pepper to taste For seasoning.
  • Chives, chopped For garnish.

Method
 

Preparation
  1. Start by boiling the eggs. Place the eggs in a pot of cold water and bring to a boil. Once boiling, cover the pot and remove from heat. Let the eggs sit in the hot water for 12 minutes.
  2. Transfer the eggs to a bowl of ice water to cool.
  3. Once the eggs are cool, peel them and cut them in half lengthwise. Remove the yolks and place them in a bowl.
  4. Mash the yolks with a fork and add in the honey, butter, cheddar cheese, mayonnaise, Dijon mustard, salt, and pepper. Mix until well combined.
Assembly
  1. Spoon or pipe the yolk mixture back into the egg whites.
  2. Top each deviled egg with crumbled bacon and chopped chives.
Serving
  1. Serve the honey butter bacon loaded deviled eggs cheddar rush chilled and enjoy!

Notes

Store any leftover deviled eggs in an airtight container in the refrigerator for up to 3 days. Serve chilled.