Cheddar and Turkey Bacon Deviled Eggs

A sprinkle of crumbled turkey bacon takes the flavor of these creamy deviled eggs to an eggs-traordinary level!


Recipe Copyright © 2019 Barb E. for Eggland’s Best.

Nutrition Facts

Cheddar and Turkey Bacon Deviled Eggs


47 Per Serving


4g Per Serving


0g Per Serving
Calories 47
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 88 mg
Sodium 126 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Added Sugars 0 g
Protein 4 g

Dietary Exchanges
1 lean meat


Servings  12   Serving Size   1/2 egg

  • 6 large eggs
  • 2 slices uncured, nitrate-free turkey bacon
  • 1/4 cup grated or shredded low-fat Cheddar cheese
  • 3 tablespoons light mayonnaise
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon chopped chives
  • 1/8 teaspoon salt
  • 1/8 teaspoon Black pepper


Tip: Click on step to mark as complete.

  1. To hard cook the eggs, gently place them in a large saucepan or pot. Add cold water to cover the eggs by 1 1/2 inches. Bring the water to a boil over high heat. When the water is boiling, remove the pan from the stove.
  2. Let the pan stand, covered, for 12-15 minutes. Remove the eggs from the pan. Allow them to cool before peeling.
  3. Meanwhile, in a medium nonstick skillet, cook the bacon over medium-high heat until crisp, turning often. Transfer to a paper towel to drain. When cooled, finely crumble the bacon. Set aside.
  4. Carefully cut the eggs in half lengthwise. Place the egg halves on a work surface.
  5. Transfer the yolks to a medium bowl. Add the remaining ingredients except the bacon. Stir until combined. The mixture should be smooth.
  6. Spoon the yolk mixture into a resealable plastic bag. Clip the corner of the bag. Pipe the yolk mixture into the egg white halves.
  7. Sprinkle the crumbled bacon on top of the filling.


Eggland's Best

Nationally Supported by

Eggland's Best