Recipe Details
Ingredients
-
12largeeggs
-
4slicesbacon
-
½cupmayonnaise
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2tablespoonsfinely shredded Cheddar cheese
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1tablespoonmustard
Cooking Directions
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Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes.
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Remove eggs from the hot water and rinse under cold running water to cool.
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While the eggs are standing in hot water, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble.
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Peel cooled eggs and cut in half lengthwise. Transfer yolks to a bowl.
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Add mayonnaise, bacon, Cheddar, and mustard to yolks, then mash to combine. Spoon egg yolk mixture into egg white halves. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories187 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 4g |
22% |
| Cholesterol 197mg |
66% |
| Sodium 223mg |
10% |
| Total Carbohydrate 1g |
0% |
| Total Sugars 1g |
|
| Protein 8g |
16% |
| Calcium 38mg |
3% |
| Iron 1mg |
6% |
| Potassium 91mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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