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BACON & CHEDDAR DEVILED EGGS


Active Time : 30 minutes
Total Time : 45 minutes
Serves : 24 halves

INGREDIENTS

  • 12 large eggs
  • 1/2 cup light mayonnaise
  • 1/2 cup fancy shredded mild Cheddar cheese
  • 1/3 cup real bacon bits divided
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1 teaspoon chopped fresh thyme
  • 1/4-1/2 teaspoon cayenne pepper optional

DIRECTIONS

Place eggs in single layer in large pot with lid. Cover with cold water. Bring to a boil; remove from heat and cover. Let stand 15 minutes. Drain water; rinse under cold running water until eggs are cooled. Refrigerate until completely cooled.

Remove shells from eggs. Cut eggs in half and scoop out yolks into a medium bowl. Set whites aside. Add mayonnaise, cheese, ΒΌ cup bacon, mustard, vinegar, chives and cayenne to yolks. Using electric mixer, mix until well combined and smooth.

Spoon or pipe egg mixture into egg white halves; top with remaining bacon bits. Refrigerate, covered, until ready to serve.