Bacon Cheddar Deviled Eggs
12 hard-cooked large 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. Makes 2 dozen.
Note: As a substitute for honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey.