Deviled eggs are a classic summer appetizer. While many people say that they don’t like or won’t eat deviled eggs, they always seem to be the first thing that disappears off the picnic table. This summer, when you are invited to that last minute barbeque, this quick recipe is sure to impress. These eggs will disappear as soon as you tell the crowd that they have bacon and cheese in them, so maybe keep that to yourself.
Place eggs in a Swiss Diamond 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.
Meanwhile, place bacon in Swiss Diamond skillet. Cook over medium-high heat until evenly brown. Crumble and set aside.
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. Sprinkle with paprika right before serving.
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