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Blue Devils (eggs)

Makes 12 deviled eggs

• 6 large eggs
• 2 tablespoons plus 2 teaspoons mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons crumbled blue cheese
• Salt and black pepper, to taste
• 3 tablespoons real bacon bits

Place the eggs in a 2-quart or larger saucepan and add cold tap water to cover them. Place the pan over high heat and bring it to a boil. Boil, uncovered, for 3 minutes. Remove the pan from the heat, cover, and let it stand 15 minutes. Drain the eggs and rinse under cold running water to cool.

Peel the eggs and cut them in half lengthwise. Remove the egg yolks and put them into a medium bowl. Place the whites on a plate and set aside. Mash the egg yolks with a fork. Stir in the mayonnaise and mustard. Add the blue cheese and mash well into the mixture with a spoon. Taste and season with salt and pepper.

Spoon the mixture into the whites and sprinkle with bacon bits. Serve immediately or cover and refrigerate until ready to serve, up to 8 hours.

Start to finish: Less than 30 minutes

Damage per deviled egg: 70 calories (73 percent from fat), 5 g fat (1.5 g saturated), 109 mg cholesterol, 4 g protein, less than 1 g carbohydrates, trace dietary fiber, 138 mg sodium.

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