Smokey Bacon and Cheddar Deviled Eggs

8 Large Hard-Cooked Eggs, peeled

1/3 cup Blue Plate Mayonnaise

1 tsp Yellow Mustard

1 1/2 tsp Honey

1/4 teaspoon Salt

1/4 tsp Black Pepper, freshly ground

1 Tbl Fresh Chives, slice very thin, divided

3 strips Bacon, good quality, cooked until crisp and chopped fine

2 Tbl  Sharp Cheddar Cheese, finely shredded

For the hard-boiled eggs:

Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by two inches. Add one tablespoon of salt to the water. Place the pot on high heat and cook for 20 minutes. Drain the water from the eggs and cover completely with ice water. Peel eggs once they are cool enough to handle. Store covered and refrigerated if they are not going to be used immediately.

Smokey Bacon and Cheddar Deviled Eggs

Halve the eggs lengthwise. Gently remove the yolks and place them in a small mixing bowl. Reserve the whites.

Use a fork and smash the yolks together with the Blue Plate Mayonnaise, yellow mustard, honey, salt, black pepper, and half of the chives. Once the mixture is smooth, fold in the bacon and cheese. Fill each half of the egg whites with the yolk mixture and garnish each one with the remaining chives. Cover and refrigerate until ready to serve.

Yield:16 pieces