Bacon-and-Cheese Deviled Eggs

Bacon-and-Cheese Deviled Eggs
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.

SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.

Bacon-and-Cheese Deviled Eggs
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Yield: makes 12

Ingredients

  • 6 eggs
  • 14 cup finely grated sharp cheddar, plus more for garnish
  • 14 cup mayonnaise
  • 2 slices bacon, cooked and chopped, plus 2 tsp. rendered bacon fat reserved
  • Kosher salt and freshly ground black pepper, to taste
  • Hot sauce, such as Sriracha, to garnish

Instructions

  1. Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a medium bowl. Using a fork, mash yolks. Add cheddar, mayonnaise, ¾ of the chopped bacon, and bacon fat; season with salt and pepper. Stir vigorously with spatula until smooth.
  2. Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Garnish eggs with the remaining bacon, more cheddar, and hot sauce and serve cold or at room temperature.