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Smoky Maple Bacon Loaded Deviled Eggs with Aged Cheddar

A delightful twist on a classic appetizer, combining creaminess, crunch, and a hint of smokiness. Perfect for gatherings and family treats!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 4 slices bacon, cooked and crumbled Use smoked bacon for extra flavor.
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon maple syrup Adjust to taste for sweetness.
  • 1/2 teaspoon smoked paprika
  • to taste Salt and pepper
  • 1/4 cup aged cheddar cheese, grated
  • Chives, chopped for garnish Adds color and flavor.

Method
 

Preparation
  1. Boil the eggs. Place the eggs in a pot and cover with cold water.
  2. Bring the water to a boil. Once boiling, remove from heat and let the eggs sit for 10 minutes.
  3. Drain the hot water and run cold water over the eggs to cool them down.
  4. Peel the eggs and slice them in half lengthwise.
Filling
  1. Remove the yolks and put them in a bowl. Mash the yolks with mayonnaise, Dijon mustard, maple syrup, smoked paprika, salt, and pepper.
  2. Stir in the crumbled bacon.
Assembly
  1. Spoon the yolk mixture back into the egg whites.
  2. Top each deviled egg with grated aged cheddar cheese and garnish with chopped chives.
Serving
  1. Serve chilled on a platter for parties, picnics, or family gatherings.

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Prepare filling separately if storing longer.