Bacon Cheddar Deviled Eggs

Recipe View Gently place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat. Cover and let the eggs stand in the hot water for 10-12 minutes. (Timing is crucial for perfectly cooked yolks!)

Recipe View Carefully remove the eggs from the hot water and rinse them under cold running water until they are completely cooled. This stops the cooking process and makes them easier to peel.

Recipe View While the eggs are 'resting,' cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. (Avoid high heat, which can cause the bacon to burn.) Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces.

Recipe View Gently peel the cooled eggs and slice them in half lengthwise. Carefully transfer the yolks to a medium-sized mixing bowl.

Recipe View Add the mayonnaise, crumbled bacon, shredded Cheddar cheese, and Dijon mustard to the bowl with the yolks. Using a fork or a potato masher, mash the ingredients together until smooth and creamy. Season with freshly ground black pepper to taste.

Recipe View Spoon the yolk mixture back into the egg white halves, mounding it slightly. Garnish with a sprinkle of paprika or chopped chives, if desired. Serve immediately, or cover and refrigerate for up to 2 days. (Chilling allows the flavors to meld even further!)