Ingredients:

• 6 eggs
• 3 tablespoons mayonnaise
• 1 teaspoon apple cider vinegar
• ¼ teaspoon kosher salt
• 1 teaspoon yellow mustard
• 2 scallions, thinly sliced
• 2 strips bacon, cooked and coarsely chopped
• ¼ cup shredded cheddar cheese

Directions:

1. Place eggs in a small saucepan. Add cold water to the pot to completely submerge the eggs. Bring to a boil, cover pot with a lid and turn off the heat. Let eggs sit in the hot water for 15 minutes.
2. Transfer the eggs to a bowl of ice water to cool. Peel the eggs.
3. Slice eggs in half lengthwise and carefully remove the yolks. Place yolks in a mixing bowl and set aside the halved egg whites.
4. Mash the yolks with a fork until crumbly. Stir in the mayonnaise, vinegar, salt, and yellow mustard until the filling is smooth.
5. Transfer the filling to a piping bag and pipe into the halved egg whites.
6. Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly.