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Bacon & Cheddar Devilled Eggs
Ingredients
12 large eggs
1/3 cup mayo
1 tbsp Smak Dab Canadian Maple Mustard
Dash of hot sauce
Kosher salt and freshly ground black pepper
Fresh green onion, for garnish
Flaky sea salt, for garnish
Bacon, for garnish
Cheddar, for garnish
Directions
Place 12 large eggs in a wide pot and cover by 1” with cold water. Bring to a boil and reduce the heat to medium low- simmer for 10 minutes.
Drain the eggs and run under cold water to cool down. Gently peel the eggs and set aside.
Half each egg lengthwise and scoop out the yolks. Mash the yolks with mayo, mustard, hot sauce, salt and pepper. Spoon back into the egg whites and finish with crispy bacon, shredded sharp cheddar, some extra Canadian Maple mustard, freshly cracked black pepper and a sprinkle of flaky sea salt.
