Happy New Year! I hope everyone had a great end of 2012 and beginning of 2013! Do you have any New Year’s Eve or New Year’s Day traditions? My husband, daughter, and I go to my friend Sue’s house every New Year’s Eve for a party. I usually bring some kind of dish, sometimes my tomato mozzarella artichoke salad and last year I made this fabulous mini cheese balls I have since lost the recipe for. I know it’s here somewhere, so as soon as I find it I’m sharing it with you!

I love deviled eggs, but my husband doesn’t like them as much. So last summer we had a cookout and Sue brought me deviled eggs. She knows my husband doesn’t like them and for some reason thinks it’s funny. Anyway, her deviled egg tray ended up in my cabinet for months and I said I would bring it back filled. Since it was New Year’s I wanted to make something a bit fancier than just basic deviled eggs. So I looked around at some fancier ideas, then I came up with this.

Bacon Cheddar Deviled Eggs

12 eggs

5 slices bacon

2 tablespoons shredded sharp Cheddar cheese

1/2 cup mayonnaise

1 tablespoon horseradish mustard ( I used French’s brand, but if you can’t find horseradish mustard,spicy brown mustard would be fine)

paprika

Hard boil your eggs.Personally, I must have read a hundred different ways to do this over the years, so if you have a way that works, go for it!  I make mine by covering the eggs in cold water, bringing to a boil, then removing from the heat, covering and letting them sit for 15 minutes, then cooling in a bowl of ice water. I’ve heard that putting vinegar in the boiling water helps the shells come off easier. I’ve done it with the vinegar and without and I honestly don’t know if it helps. I’m just not great at peeling eggs, and I admit it!

Afterthought: I actually ended up remaking these to get a better picture, and this time I forgot the vinegar and peeled the eggs cold right out of the fridge. The shells came off much easier!

While the eggs are cooling, fry the bacon until browned. Drain on paper towels and crumble 4 of the 5 slices.

Peel the eggs and slice in half length- wise. Remove the yolks to a small bowl and add the mayonnaise, crumbled bacon, cheddar cheese, and mustard, and mix well with a spoon. Using a spoon or pastry bag with a large tip, fill the egg white halves with the mixture. Crumble remaining 1 slice bacon and top each egg half with a few crumbles. Dust lightly with paprika. Cover loosely with plastic wrap and refrigerate until serving.