Ingredients
12
eggs
1/2
cup mayonnaise
1/4
cup crumbled blue cheese (1 oz)
1
tablespoon finely chopped green onions (1 medium)
1
teaspoon Dijon mustard
1/4
teaspoon freshly ground pepper
1/8
teaspoon salt
3
slices bacon, crisply cooked, crumbled
Preparation
In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water.
Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks.
Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.
