Ingredients:

  • 12 large eggs
  • 1/2 cup cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1/2 cup sharp cheddar cheese, finely shredded
  • 6 strips bacon, cooked until crisp and crumbled
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Extra bacon crumbles
  • Fresh chives, finely chopped

Instructions:

  1. Place eggs in a single layer at the bottom of a pot and cover with water by one inch.
  2. Bring to a rolling boil, then immediately remove from heat and cover with a lid. Let sit for 12 minutes.
  3. Prepare an ice bath with cold water and ice. Transfer eggs to the ice bath for 10 minutes.
  4. Gently crack shells and peel under cool running water. Slice each egg lengthwise.
  5. Scoop the yolks into a mixing bowl and mash with a fork until fine and sandy.
  6. Stir in softened cream cheese, mayonnaise, and Dijon mustard until smooth.
  7. Fold in the finely shredded cheddar and half of the crumbled bacon.
  8. Season with salt and pepper.
  9. Transfer the filling into a piping bag and pipe the mixture into the egg white cavities.
  10. Garnish the top with smoked paprika, remaining bacon bits, and chopped chives.