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.