Bacon Cheddar Deviled Eggs
12 large Eggs
1⁄2 cup Mayonnaise
6 slices Bacon
1⁄4 cup Cheddar Cheese (finely shredded)
1 tablespoon Honey Mustard
1 stalk Green Onion
Paprika to taste
Place the eggs in a large saucepan and cover over the top of the eggs with cold water.
Cook eggs on medium heat and bring to a boil. Let boil for 10 to 12 minutes at a very
low boil.
Remove from the pan from the stove and allow to sit in the hot water for 10 additional
minutes. Then drain off the hot water and fill the pan with cold water to cool the eggs.
In a large skillet or frying pan, add the bacon strips and cook on medium heat until the
bacon is crispy. Then remove the cooked bacon from the pan and place on paper towel to
drain and cool. Once cooled, crumble the bacon into small pieces. And set aside.
Once the eggs have cooled, peel the shells off the eggs. Then cut the eggs evenly in half,
lengthwise. (So, that you will have two even sides of the egg for stuffing).
Then carefully scoop out all the egg yolks, and put into a large mixing bowl.
Then add the mayonnaise, bacon pieces, shredded cheddar cheese, and honey mustard
into the bowl with the egg yolks. Mix well until all ingredients are well combined.
Now take one half of the egg white and fill with a heaping spoonful of the egg, cheese
and bacon mixture. Then place the filled egg onto a serving platter.
Repeat this step until all the egg halves have been filled and put onto your serving platter.
Then take the 2 to 3 thinly sliced Green onion pieces and place on top of the filling mixture.
Repeat this until all the eggs have been topped with sliced Green Onions.
Now lightly sprinkle the tops of all the eggs with paprika.
Cover loosely with plastic wrap and refrigerate until ready to serve.