Bacon & Cheddar Deviled Eggs

I found this yummy recipe some time ago at 

Debbi Does Dinner...Healthy and Low Calorie

and just got around to making them. 

DRAT!  Why did I wait so long????

With Easter just around the corner, these would be the perfect dish for all those left over hard boiled eggs. 

They were very tasty and I am always wild about having any texture in 'smooth' food, so IMHO, adding the bacon made them perfect! 

I reduced the amount of mustard, so feel free to add more to satisfy your 
own tastes. I also added just a little bit of cream cheese, since my favorite 
Special Egg Salad has cream cheese.  SUCH an awesome dish.
(There are also cooking instructions for eggs at that link). 

I also added fresh ground pepper.  We love pepper on most things! 

This combo could also be used to make a sandwich spread too. 

I don't know about your gatherings, but it seems no matter how much 'other' food there is at a meal, the deviled eggs are always the first to be gone!

These may be devoured even faster than that - at lightning speed! *-* 

BACON & CHEESE DEVILED EGGS 

6 hard boiled eggs 

1/3 c. of mayonnaise, or more, to taste
2 Tb. cream cheese, room temp

1 tsp. mustard

4 or 5 strips bacon, crumbled fine

1/3 c. cheddar cheese, finely shredded

(or your favorite kind)
fresh ground pepper, to taste

2 Tb. green onions, finely chopped, divided

paprika

Cover eggs with water; bring to a boil, then turn off heat; let stand 15 minutes, then cool and peel. (I think they peel easier if you crack the egg all over first). Cut eggs in half lengthwise. In medium bowl, combine mashed egg yolks with mayonnaise, cream cheese, mustard, cheese, bacon and 1 Tb. green onion. Fill egg whites with the egg mixture and sprinkle the eggs with a little paprika, then sprinkle with remaining onions and more cheese, if desired. 

Linked to Weekend Potluck

If you like this recipe, but want something simpler, try these 
Tasty Deviled Eggs