6 large eggs
2 tablespoons plus 2 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons good quality crumbled blue cheese
Kosher salt & freshly cracked black pepper, to taste
3 tablespoons crispy, crumbled bacon, for garnish
3 tablespoons fresh chives, chopped, for garnish
Place the eggs in a 2-quart saucepan and add cold tap water to cover them. Place the pan over high heat and bring to a boil. Boil, uncovered, for 3 minutes. Remove the pan from the heat, cover and let 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 in 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 or pipe the mixture into the whites and sprinkle with bacon bits and chives. Serve immediately or cover and refrigerate until ready to serve, up to 8 hours.