Prep Time

15 Minutes

Cook Time

25 Minutes




  • 6 eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon kosher salt
  • 1 teaspoon yellow mustard
  • 2 scallions, thinly sliced
  • 2 strips bacon, cooked and coarsely chopped
  • ¼ cup shredded cheddar cheese


  1. Place eggs in a small saucepan. Add cold water to the pot to completely submerge the eggs. Bring to a boil, cover pot with a lid and turn off the heat. Let eggs sit in the hot water for 15 minutes.
  2. Transfer the eggs to a bowl of ice water to cool. Peel the eggs.
  3. Slice eggs in half lengthwise and carefully remove the yolks. Place yolks in a mixing bowl and set aside the halved egg whites.
  4. Mash the yolks with a fork until crumbly. Stir in the mayonnaise, vinegar, salt, and yellow mustard until the filling is smooth.
  5. Transfer the filling to a piping bag and pipe into the halved egg whites.
  6. Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly.