Deviled Eggs are a family favorite Easter recipe– and a savory tradition my children love. This version is easy and the crispy bacon adds a special touch. (Check our tip at the end of the recipe if you want to heat it up a bit!)

Easter Recipe: Deviled Eggs with Cheese & Bacon

Ingredients

12 eggs

1/2 cup mayonnaise

1 tbsp honey mustard

1/4 tsp black pepper powder

1/4 tsp salt

4 strips bacon, cooked crisp and crumbled

2 tbsp shredded cheddar cheese

chili flakes (optional)

chopped chives for garnish (optional)

Directions

1. Boil water in a deep vessel. Add 2 tsp salt to it. Add eggs. Cover with a lid and boil on low to medium heat for 7 to 8 minutes.
2. Take the eggs off heat and let them cool. Run them under cold water if need be.
3.  Crack the shells and take them off carefully.
4. Cut each egg into half, longitudinally.
5. Take out the egg yellows carefully.
6. In a glass bowl collect all the egg yellows.
7. Mash the yellows with a fork and add to the glass bowl, mayonnaise, salt, pepper and honey mustard. Add a teaspoon of chili flakes if you please.
8. Now fold in 3/4th of the crumbled bacon and cheese. Mix well.
9. Stuff this egg yellow mix in the empty centers of egg whites.
10. Refrigerate for about 24 hours.
11. Garnish with the remaining crumbled bacon. Add chives if you wish to:)

You can add a spicy Asian flavor– just garnish with chopped green chillies, chili flakes and lightly toasted sesame seeds. That variation is on the hot side, but still delicious.

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