Just in time for Easter Beacon Cheddar Deviled Eggs...

Bacon-Cheddar Deviled Eggs Recipe 12 hard-cooked eggs 1/2 cup mayonnaise 4 bacon strips, cooked and crumbled 2 tablespoons finely shredded cheddar cheese 1 tablespoon honey mustard 1/4 teaspoon pepper Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 2 dozen. Editor’s Note: As a substitute for honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey. Source: http://cookingschoolblog.com