top of page

Bacon & Blue Cheese Deviled Eggs

Lord Honey, if y'all like a little more bite than ranch has--I've got just the thing for you. My "Bacon & Blue Cheese Deviled Eggs" gives y'all the perfect bite--a creamy deviled egg with the crunch & salty/savory of bacon, and the zing that only blue cheese has. If y'all like blue cheese--you're gonna love this little mouthful--and if you don't like it--well, you don't know what your missin'.

Bacon & Blue Cheese Deviled Eggs

Jason Smith, FNS

Servings: 24


1 dozen hard-boiled eggs

5 Tbsp--Mayonnaise

2 Tbsp--Dijon mustard

½ tsp—garlic powder

1 tsp—onion powder

Salt & Pepper to taste

2 tsp--Bacon grease

½ tsp--sugar

½ lb bacon, cubed and fried crispy

Blue cheese crumbles

3—green onions minced


· Hard boil 1 dozen eggs.

· Peel eggs and cut in half length-wise.

· Place egg white halves into serving dish.

· Place egg yolks into bowl of food processor.

· Add mayonnaise, Dijon mustard, garlic powder, onion powder, salt, pepper, bacon grease and sugar to food processor and pulse until blended and smooth.

· Place egg yolk mixture into a quart-sized zip-top bag, zip shut and cut bottom corner of bag—to create a small opening.

· Squeeze mixture in bag, and pipe the filling into empty white egg halves

· Top each deviled egg with blue cheese crumbles, bacon pieces and green onions.

Tip: If you do not want to use blue cheese you can use a cheese that crumbles easily, such as feta or goat cheese.


82 views0 comments

Recent Posts

See All


bottom of page