Bacon Cheddar Deviled Eggs

By Eyeleen

Ingredients

• 6 ea Eggs
• 1/4 cup Mayonnaise
• 2 slices Bacon
• 1 tblspoons Cheddar finely shredded
• 1/2 tblspoons Mustard

Preparation

Step 1

Places eggs in a saucepan,

Cover with cold water about an inch over eggs

Bring water to a boil

Remove pot from heat as soon as it comes to a boil

Cover the pot and let the eggs stand in the hot water for 10 to 12 minutes

Remove them from the hot water and put them in cool water until they cool off.

PREPAREFILLING:

Meanwhile, cook bacon. Cook in frying pan, or you can wrap bacon in paper towels and cook in the microwave for about 1 minute per slice.

Crumble it and set it aside.

Peel the eggs.

Cut eggs in half lengthwise.

Remove yolks to a small bowl.

Mash the egg yolks with the mayonnaise, crumbled bacon and cheese.

Stir in the mustard (for Shaughnessy’s, do this in little increments–Katie doesn’t like mustard much)

FILLEGGS:

Fill egg white halves with the yolk mixture.

Refrigerate eggs until serving and so they set.

Yields: 12 Servings