Blue Cheese & Bacon Deviled Eggs

We have really been on a blue cheese and bacon kick. I just love blue cheese and it’s not just good for buffalo wings, I tend to use it in a lot of things. You can even check out our blue cheese and bacon cheese ball which I swear is absolutely delicious. However if you’re still looking for an appetizer how about this blue cheese and bacon deviled eggs. Not only is deviled eggs super easy to make and delicious but they are usually the first thing to go at parties. They are great finger foods and even kids love them.

Here is what you’ll need:


6 large hard-boiled eggs, peeled

4 tablespoons cooked, crumbled bacon

4 tablespoons crumbled blue cheese

4 – 5 tablespoons mayonnaise

1 green onion, finely sliced

1 teaspoon spicy mustard


Finely chop 2 tablespoons of the bacon, leaving the rest in larger pieces for garnish.

Carefully peel each egg and slice it in half. To keep the edges of the eggs clean, wipe the knife off after cutting each one.

Remove the yolk and place it in a small food processor along with the mayonnaise, mustard, 2 tablespoons of the blue cheese, the chopped bacon, and half of the green onions. Blend until smooth.

Taste and adjust any of the ingredients you want to suit your tastes.

To serve, arrange the eggs on a serving platter, sprinkle the remaining green onions and blue cheese all around and on top of the egg. Then place one piece of the reserved bacon into the top of each egg.



Because of the bacon, the filling will not be completely smooth in this recipe. If you like a completely smooth filling, you could just use the bacon as garnish.

When you’re picking out the bacon for the garnish, look for the pieces that are a little larger in size, which just look prettier on top of the eggs.

To fill the eggs a little easier, add the filling to a Ziploc bag, cut the end off of one corner and squeeze it into the egg.

Bacon and blue cheese are both very salty, so I didn’t add (or need) any salt in this.

To cook the hard-boiled eggs, add them to a pot and cover with cold water by at least two inches. Bring to a full rolling boil for one minute, turn the heat down to low, cover and let sit for 13 minutes. Drain the eggs and fill the pot with cold water. Immediately drain them again and shake the eggs around in the empty pot to gently crack the shells. Fill the pot up with cold water and let them sit for five minutes before peeling.

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