Follow these steps for perfect results
large eggs
mayonnaise
hot sauce
Worcestershire sauce
kosher salt
freshly ground black pepper
extra-sharp cheddar cheese
grated
smoked Gouda cheese
grated
sweet pickle relish
bottled roasted red peppers
drained and chopped
bacon
cooked and crumbled
Steam eggs in a vegetable steamer for 16 minutes.
Immediately transfer eggs to a large bowl of ice water to cool slightly (2-3 minutes).
Peel the cooled eggs and discard the shells.
Slice the eggs in half lengthwise.
Carefully remove the egg yolks and place them in the bowl of a food processor.
Reserve the egg whites.
Add mayonnaise, hot sauce, Worcestershire sauce, kosher salt, black pepper, cheddar cheese, and Gouda cheese to the food processor.
Pulse until the mixture is combined and smooth.
Transfer the egg yolk mixture to a medium bowl.
Stir in the sweet pickle relish and chopped roasted red peppers.
Spoon or pipe the yolk mixture evenly into the reserved egg whites.
Sprinkle the deviled eggs evenly with crumbled bacon.
Chill the deviled eggs until ready to serve.
Expert advice for the best results
For a smoother filling, use a fine-mesh sieve to strain the yolk mixture.
Adjust the amount of hot sauce to your desired level of spiciness.
Garnish with a sprinkle of paprika for added color.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance
Arrange on a platter and garnish with paprika or fresh herbs.
Serve as an appetizer at parties or gatherings.
Enjoy as a side dish with sandwiches or salads.
A crisp Chardonnay complements the creamy and savory flavors.
A light lager provides a refreshing contrast to the richness of the eggs.
Discover the story behind this recipe
A classic Southern appetizer often served at gatherings and holidays.
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