Bacon & Asiago Deviled Eggs

Cassie *


Another Cassie concoction, that was a hit with the family...the bacon and cheese went so well together...perfect combination!

If you like tartness to your deviled eggs...use prepared mustard instead of the honey mustard...I just so happened to have some of my homemade honey mustard on hand and it's what my family preferred...



☆☆☆☆☆ 0 votes

24 halves
15 Min
10 Min
No-Cook or Other


  • 1 - dozen
    hard boiled eggs - peeled
  • 1/2 c
    + 2 tablespoons mayonnaise - or to taste
  • 2 tsp
    honey mustard
  • 1/2 - 1 tsp
    apple cider vinegar - or to taste - i used 1/2 tsp
  • 5 slice
    bacon, cooked and crumbled fine - i used my food processor - reserve a piece of bacon for garnish
  • 1 Tbsp
    heaping, minced green onion
  • 2 - 3 Tbsp
    fresh grated asiago cheese or to taste- i used 3
  • 1/4 tsp
    fresh cracked black pepper
  • salt
    if desired - i didn't use as asiago is salty and the bacon
  • dried
    grated asiago, dill, green onion slices and crumbled bacon for garnish, if desired.

How to Make Bacon & Asiago Deviled Eggs


  1. Place eggs in a saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. COVER pan. Leave eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).

    I run under cold tap water as I peel. The shell always peels right off.
  2. Fry bacon, drain - once cool, I crumble in food processor, so as to get crumbles small enough to be piped through bag. If spooning filling in...just hand crumble...I just prefer my crumbles smaller.
  3. Gently slice eggs lengthwise and remove yolks, adding each to a medium sized bowl. Smash the yolks with a fork or spoon, or sometimes I use my food processor.
  4. To the bowl, add all remaining ingredients. Mix until all ingredients are thoroughly blended. Taste to see if seasonings need to be adjusted.
  5. I then roll down a zip lock baggie and fill with the egg mixture. Cut one corner of bag, and start to pipe the filling into each egg halve.

    Cover and chill and before serving. I then garnish with more grated cheese, green onion, reserved bacon and dried dill.

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About Bacon & Asiago Deviled Eggs

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