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Brunchin' Devils

July 12, 2019 by Nicole Collins

Sometimes, I think the world needs a lesson in “choose your battles”.

I saw this article on Facebook a few weeks ago about a celebrity family that renamed Deviled Eggs, “Yellow Pocket Angel Eggs”. I just thought the whole thing was so ridiculous! “Deviled” does not mean “from the devil” when it comes to food. It means “spicy or zesty”. Does that really require a name change?

And, Yellow Pocket Angel Eggs just seems like a bunch of random words thrown together. Doesn’t make any sense, to me. I don’t know…between the story itself and the range of comments on both sides of the scale, it just seemed like such a trivial thing to cause a stink about.

That kind of got me thinking about the sensitivity of the world as a whole these days. I totally get standing up for what you believe in, but I feel like there’s a really fine line between complaining out of concern and complaining for attention. Social media seems to really fuel this fire. Anybody else ever feel that way?

I did a little research on the google machine, and I learned that Angel Eggs are actually a thing. But, they’re not anti-devil eggs. They’re just a healthier attempt to make a lightened up version of the Deviled Egg. Angel Eggs might use healthier ingredients like avocado or Greek yogurt in place of the mayo to help you feel more nice than naughty.

Then, I fell down the rabbit hole and started looking at all of the Deviled and Angel Eggs recipes out there. I’m a VERY simple girl when it comes to Deviled Eggs: egg, mayo, paprika, pepper…the end. Except for that one time when I lost my marbles and made these DELICIOUS Crabby Devils! MMMmmm!

I guess all of this Deviled Egg business had them on the brain, because that night I was dreaming up a recipe that I knew was going to be a hit. And, that’s what we’re making today.

Today, we’re making Brunchin’ Devils!

I think I probably love brunch a little more than the average person, so this idea really shouldn't be that big of a stretch for me...even considering that I think adding too many things to a Deviled Egg is a BIG “no, no”. But when you think of the most classic brunch experience, there are a few main ingredients that come time mind. And, we're adding them all to our little devils today!

My perfect brunch will always include 3 things: bacon, egg, and cheese. So, guess what? We're totally putting bacon and cheese inside of our eggs! Our filling base is simple mix of mayo, crispy crumbled bacon, freshly shredded cheese, bright oniony chives, and a little squeeze of dijon mustard. That's it! Give them a good mix, and get ready to stuff them in our perfectly hard boiled egg whites.

Now, I am 100% anti- mustard in a lot of things, especially deviled eggs, crab cakes, and tuna/shrimp salad. These are a hard line for me. Or, at least they always have been. I recently took a cooking class at work where we learned to identify the flavor component that was missing and not so much the ingredient. For example, I knew when I first tested these that they were a little too rich. I could taste the salty/fatty quality. But, they were missing tang to balance out the richness. Enter dijon mustard. Just a little touch of dijon serves the EXACT purpose of brightening up these indulgent treats. You can't identify the mustard one bit. And, that's exactly what I wanted to accomplish. So, if you draw a hard line at mustard too, you don't have to worry about it in these!

Once we've got our eggs stuffed with our perfectly delicious filling, we're going to finish them off with another classic brunch flavor...Everything Bagel Seasoning! Everything seasoning is a combo of sesame seeds, dried onion and garlic, salt, and poppy seeds. I get mine from Trader Joes, but more and more brands are starting to introduce their version of this yummy spice, as well. I mean, bacon/egg/cheese sammies are their most delicious when they're on an everything bagel, so why not give our Brunchin' Devils the same VIP treatment?

Despite me being pretty stuck in my ways when it comes to Deviled Eggs, this version is a really nice spin on a classic. They're not only great served for a brunch party, but you could certainly bring them as your appetizer to any function. Nobody is gonna be mad about bacon, egg, and cheese no matter what time of day it's served!

Alrighty, folks! It's time to sign off for today as we get ready for the weekend ahead. I've got some special things that I'm working stay tuned!

For now, enjoy! And, let's eat!!


Brunchin' Devils

Serves: 12 eggs Print


  • 6 eggs

  • ¼ cup mayonnaise

  • 3 strips bacon, cooked and crumbled

  • 3 tbsp shredded cheddar cheese

  • 1 ½ tbsp chives, chopped

  • 1 tsp dijon mustard

  • ¼ tsp black pepper

  • everything bagel seasoning, to taste


  1. Hard boil the eggs: Place eggs in a medium saucepan. Cover with cold water until the water is at least a half inch above the eggs. Bring to a boil over high heat. As soon as the water starts to bubble, set a timer for 10 minutes. After 10 minutes, immediately drain the hot water out of the pot and run cold water over the eggs in the pot. Dump the first round of water and run cold water over the eggs again. Let the eggs sit in the cold water for 3-4 mins. Carefully peel the shells off of the eggs.

  2. Using a sharp knife, cut the eggs in half lengthwise. Gently scoop out the yolks, and place them in a small mixing bowl. Mash the yolks with a fork until they're crumbled. To the yolks, add mayo, bacon, cheddar, chives, dijon, and black pepper. Mix until combined and smoothed to your desired texture.

  3. Using a small spoon, fill the cavity of the eggs with the yolk mixture. Sprinkle the tops of the eggs with everything bagel seasoning. Serve immediately! Keep leftovers in an airtight container in the fridge for 3-4 days.

Recipe notes:

*Everyone has their own method for hard boiling eggs, but this is my fool proof method. The shells slide right off!

*If you want a fancier presentation, add an extra shard of bacon and pinch of shredded cheddar to the top after dusting with everything seasoning.

*I know some people like to pipe their filling in to the egg cavity. This filling is a little lumpy thanks to the bacon, so I wouldn't go that route with these. Using a small spoon and a little patience will gets these guys filled.

*I prefer to shred my own cheese for these, because I think freshly shredded cheddar is a little softer. Store bought will work fine if that's what you prefer, though.

*I get my everything bagel seasoning from Trader Joes, but you can also find some here.

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