Petitchef
PETITCHEF

Deviled eggs with bacon and cheese


Ingredients

- 12 eggs (over a week old - easier to peel)
- 5 strips of bacon
- 0.5 cup of mayonnaise
- 2 tablespoon of mustard
- 2 tablespoon of horseradish
- 4 tablespoon of finely grind cheddar cheese
- 1 pepper to taste
- 1 paprika to decorate
- 1 chives to decorate

Preparation

Step 1

Place eggs in a saucepan, cover with cold water about 1 inch above eggs. Bring water to a boil and immediately remove from heat.

Step 2

Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool by rinsing eggs under cold running water.

Step 3

Meanwhile, place bacon in a skillet and cook over medium-high heat until evenly brown.

Step 4

Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute. Crumble and set aside in a bowl.

Step 5

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to the bacon bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese.

Step 6

Stir in mustard and horseradish. Fill egg white halves with the yolk mixture, sprinkle paprika and chives and refrigerate until serving.

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