Cheddar Cheese and Bacon Deviled Eggs



1 tablespoon unsalted butter
1 small shallot minced
¼ teaspoon coarse salt
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated
3 strips cooked bacon, divided
¼ cup shredded Cheddar cheese
¼ cup mayonnaise
Generous dashes of hot sauce, such as Frank’s or Tabasco

Bacon bits


Melt the butter in a small skillet over medium heat.

Stir in shallots and salt; sweat for 4 minutes or until the shallots are soft.

Place the yolks, 2 bacon strips, Cheddar cheese, mayonnaise and hot sauce in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with the bacon bits.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.


The bacon is used in two different steps; two strips are used in the recipe and one for a garnish.