Cheddar Deviled Eggs Recipe

Ingredients

• 12 large eggs
• 4 slices bacon (optional)
• ½ cup guacamole, Copycat Baconnaise, or mayonnaise
• 2 tablespoons shredded cheddar cheese (about ½ ounce)
• 1 tablespoon preferred homemade mustard
• Fine sea salt
• Smoked paprika (optional)

1. Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, cover, and remove from the heat. Let the eggs stand in the hot water for 10 to 12 minutes.
2. While the eggs are cooking, cook the bacon, if using, in a sauté pan over medium-high heat until evenly brown, about 5 minutes. Remove from the pan and lay on paper towels to drain. When cool enough to handle, crumble into very small pieces and set aside.
3. When the eggs are done, remove them from the hot water and cool in ice water or under cold running water. Peel and cut in half lengthwise.
4. Remove the yolks and place them in a bowl. Mash until no chunks of yolk are left, then mash the yolks with the crumbled bacon, if using, guacamole, and cheese. Stir in the mustard. Season with salt to taste.
5. Fill the egg white halves with the yolk mixture and sprinkle with smoked paprika, if using. Refrigerate until serving.