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Now that we have our ingredients lined up, let’s dive into the preparation steps. This recipe is straightforward, and in just about 45 minutes, you can serve a delightful dish that’s sure to impress.

Cheddar Bacon Deviled Egg Salad

Warm up with a comforting and creative twist on a classic dish: Cheddar Bacon Deviled Egg Salad. This delightful recipe transforms traditional deviled eggs into a hearty salad, perfect for picnics, brunches, or quick snacks. With crispy bacon, sharp cheddar, and creamy egg yolks, each bite offers a satisfying burst of flavor. Easy to prepare and full of nostalgic charm, this dish is sure to become a favorite at your gatherings. Enjoy a taste of home with every spoonful!
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Ingredients
  

6 large eggs

4 slices of crispy bacon, chopped into small pieces

1 cup shredded sharp cheddar cheese

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 tablespoons freshly chopped chives or green onions for garnish

4 cups mixed greens or lettuce for serving (optional)

Instructions
 

Boil the Eggs: Start by placing the eggs in a medium-sized pot and covering them with cold water, ensuring the water is about an inch above the eggs. Heat over medium-high until the water reaches a rolling boil. Once boiling, turn off the heat, cover the pot with a lid, and let it sit undisturbed for 12 minutes. After the time is up, carefully transfer the eggs to a bowl filled with ice water to cool for at least 5 minutes.

    Peel and Chop: Once cooled, gently tap the eggs against a hard surface to crack the shell. Peel the eggs under cold running water to make the process easier. After peeling, chop the boiled eggs into bite-sized pieces and place them in a large mixing bowl.

      Mix Ingredients: To the bowl with the chopped eggs, add the crispy bacon, shredded sharp cheddar cheese, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, and a pinch of salt and pepper.

        Combine: Using a spatula, gently fold the mixture together until all ingredients are well combined, ensuring you don't overly mash the eggs. Taste the mixture and adjust the seasoning with additional salt and pepper if needed.

          Chill: Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully.

            Serve: When you're ready to serve, create a bed of mixed greens or lettuce on a platter or individual plates. Spoon the deviled egg salad onto the greens and finish by garnishing with freshly chopped chives for an added burst of color and flavor.

              Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings