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

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Preparation

• Place eggs in a saucepan, cover with cold water about 1 inch above eggs. 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 by rinsing eggs under cold running water.
• Meanwhile, place bacon in a skillet and cook over medium-high heat until evenly brown.
• Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute. Crumble and set aside in a bowl.
• 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.
• Stir in mustard and horseradish. Fill egg white halves with the yolk mixture, sprinkle paprika and chives and refrigerate until serving.