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I made these for Easter Sunday. They were delicious!. I made them a day ahead and left out the bacon so it wouldn't get soggy. Then, I served them over a bed of arugula lightly dressed with lemon juice and a touch of olive oil and presented with a 1/4 piece of bacon sticking out of the egg. OMG. They were a hit!!! Thanks.

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This was definitely a five star idea and five star recipe. I made them and brought them to my office for a potluck and they were a hit. I didn't have honey mustard so I used regular mustard and a little sugar. I made them again and combined some ideas from a few other recipes - I added dried minced onions, dijon honey mustard and I put a little buffalo sauce - just a little and they were great! I also used a cheddar/colby mix for the cheese. A shortcut I used both times was just buying the real bacon bits vs. frying bacon. I topped with dried chives vs. parsley. Also, as other posters have said, the salt isn't needed - only a pinch if you want it.

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I used Miracle Whip, which in my opinion is the only use for it, instead of mayonnaise. I too lessened the amount of salt. I used a tiny bit of dijon mustard versus the honey mustard. I wanted the the eggs to have a bit of texture. So, instead of folding the bacon in with the rest of the ingredients, I diced the hot bacon into tiny bits and added as much as I could to the top of the filling on each egg.