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Bacon and Cheddar Deviled Eggs

  • Prep
    30 min
  • Total
    42 min
  • Servings
    6

Ingredients

  • 12 large eggs
  • 3 slices of bacon
  • 2 tbsp grated Armstrong Mild Cheddar
  • 1/3 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tbsp chopped chives
  • Sea salt
  • Freshly ground black pepper

Directions

  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside.
  3. Peel the hard-boiled eggs, and cut in half lengthwise. Remove yolks and place in a small bowl. Mash egg yolks with mayonnaise, crumbled bacon, Dijon, salt, pepper and cheese. Fill egg white halves with the yolk mixture, top with chives and refrigerate until serving.

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