Bacon Cheddar Deviled Eggs

12 eggs 
1/2 C mayonnaise 
4 slices bacon 
2 T finely shredded Cheddar cheese 
1 T mustard 

Hard-boiled eggs peel best if refrigerated at least a week before boiling. Fresh eggs do not peel well. Use an extra egg for every 12 to be served, to allow for torn whites and to make more filling with the extra yolk. Careful stirring during boiling helps center the yolks.Bring eggs to a gentle boil in large uncovered pan with water 3 inches above eggs. Gently roll eggs around with spoon 4 to 5 times during first 4 minutes of simmering. Simmer a total of 14 minutes. Remove from water and cool. To cool more quickly, rinse eggs under cold running water. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. Peel eggs, rinse, and dry with paper towel. Cut in half lengthwise. Gently scoop yolks into bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving. 

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