Smoked cheese and bacon deviled eggs

  • Preparation 15 min
  • Cooking 12 min
  • Servings 12 eggs
  • Freezing I do not suggest



  • 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



  • 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!