Ingredients6 hardboiled eggs (I use 8, just in case one or two of the whites rip) 1/3 cup of mayonnaise 1 ½ teaspoon mustard 2 strips bacon, finely chopped ¼ cup cheddar cheese, finely shredded 1 green onion, finely chopped salt and pepper to taste
Carefully cut your eggs in half lengthwise. I put mine in this Easter egg thingy I picked up at the grocery. It only holds 11 halves. Isn't that weird? Anyhow, once the eggs are cut scoop the yolks out and put into a bowl.
Add the cheese, bacon and onion into the bowl. Then add the mayonnaise. I start with ¼ of a cup and then add more until I get the consistency and flavor that I like. Same with the mustard. I use Beaver Deli Mustard, not only because it's from the town I grew up in, but also because it's the best.
Mash ingredients with a fork until you get a smooth consistency. Add salt to taste if you'd like and then spoon the yolk mix onto the whites. Or use a pastry bag if your fancy like that. Sometimes I just throw all the ingredients into a Ziplock bag and squeeze the bag until it's mushed, then just cut off a corner and squeeze it onto the whites. But that wouldn't make a very good picture.
Sprinkle the eggs with a little freshly ground pepper and you got yourself a tasty appetizer!
Sometimes there's leftover yolk mix and maybe a ripped white or two that I didn't use. I just chop up the whites, throw them in with the yolk mixture and I have a delicious egg salad for lunch. It's a win-win situation folks!
Linked at: Moms Crazy Cooking,