- 12 hard-boiled large eggs
- 200g Perfect Italiano Traditional Hard Cheese Grated
- 1/2 cup cream
- 20g Anchor Salted butter
- 1 tablespoon honey mustard
- 4 bacon strips
- Slice eggs in half lengthwise; remove yolks and set whites aside.
- In a frypan melt Anchor Butter and sizzle bacon, cut into bacon small bits.
- In a Pyrex mixing bowl, mash yolks, stir in the Perfect Italiano Traditional Hard Cheese Grated, bacon, cream, mustard and pepper. Stuff or pipe into egg whites.
- Refrigerate until ready to serve.