Mmm…deviled eggs…with bacon!

Mmm…a little taste of summer picnic fare.

These babies have crumbled bacon and just a taste of cheddar cheese.  Rule of thumb:  For every dozen eggs start with one half cup of mayo and a tablespoon of mustard.  I used two slices of crisp bacon for the six eggs I boiled and halved the mayo and mustard.  I used my handy zester to shred a tablespoon of cheddar.  If the mixture seems a bit dry,  try a dash of bacon ranch dressing.