Bacon Cheddar Deviled Eggs

These bad boys will have every bacon and eggs lover enjoying each bite of these delicious and easy appetizers.

It brings three delicious foods together in one bite: Bacon, cheese, and eggs! So go ahead and make your own. (Seriously, you should. It was hard enough getting a picture before they got eaten!)
Bacon Cheddar Deviled EggsIngredients:
12 eggs
1-2 cups mayonnaise
1 pound of bacon (or enough to make 1 cup of crumbled bacon) Depending upon the thickness of the bacon, this will vary. So it's best to just make the whole package. Besides, you know you want to nibble on some bacon while you're making this. May as well just make that whole darn pound. People will come running once they smell your cooking bacon.
1 cup of finely shredded Cheddar cheese
1/2 cup of mustard

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 (or until your desired done-ness). After they are cooked, wrap the bacon in paper towels to soak up the grease. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small 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. You may garnish your eggs with crumbled bacon, paprika, or green onions.
4. You may have some mixture left over. Store in a container in the fridge to use as a dip or spread for crackers.

(Tip- for a chunkier, thicker egg filling you may add in more crumbled bacon and cheese. For a creamier, use less. The measurements on this recipe vary depending upon your taste. You may start your mixture by adding each ingredient slowly, taste, and add as you please according to your taste. Most of all: Enjoy!)

Recipe from www.BaconToday.com by Brianne Rivlin