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Smoked cheese and bacon deviled eggs

cadran
Preparation :15 min Cooking :12 min
couteau
Difficulty :easy
chapeau-chef
Servings :12 eggs

These smoked cheese and bacon deviled eggs are so good that you won’t want to wait until Christmas to serve them to your friends. They are just perfect.

Ingredients

  • 6 large eggs rinsed in warm water for 2 minutes
  • 1/3 cup smoked Oka cheese with rind, grated
  • 3 tablespoons MAG mayonnaise (the best)
  • 2 tablespoons finely chopped crispy cooked bacon
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white wine vinegar
  • Applewood smoked seasoning for serving
  • Salt and pepper from the mill

Preparation

  • In a saucepan filled with boiling water, gently place the eggs and cook for 14 minutes. Drain and put in a large water ice bath. Let cool for 10 minutes.
  • Gently peel the eggs, rinse under cold water to remove the small pieces of shell and drain. Cut in half, remove the yolks and put in a bowl.
  • Add the rest of the ingredients, season with salt and pepper and mix well to obtain a homogeneous consistency.
  • Fill the eggs with the mixture, garnish with the smoked seasoning and serve!
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