Deviled Eggs - Bacon & Cheddar

Ingredients:

12 eggs

1/2 cup mayonnaise

4 slices bacon

2 tablespoons finely shredded Cheddar cheese

1 tablespoon honey mustard

Directions:

Place the eggs in a large saucepan and add enough cold water to cover them about 3 or 4 inches above the eggs. Bring the water to a boil and immediately remove from heat. Cover and let the eggs stand in the hot water for 10 to 12 minutes.  Rinse in cold water and place eggs in ice water until completely cooled.

While the eggs are standing in the water, place bacon in a large, deep skilled. Cook over medium-high heat until each slice is evenly brown. Crumble and set aside.

After the eggs have stood in the water, remove them from the hot water and cool. To cool more quickly, rinse eggs under cold running water.

Peel the hard-cooked eggs and cut in half lengthwise. Remove the yolks to a small bowl. Mash the egg yolks with a fork and add mayonnaise, crumbled bacon, mustard, and cheese.

Fill the egg white halves with the yolk mixture and refrigerate until you're ready to serve them.