Directions
Cook the Bacon: Preheat your oven to 375°F / 190°C.
Line a baking sheet with parchment paper for easy cleanup.
Arrange the bacon slices in a single layer and bake for 10-15 minutes, or until they are golden brown but still pliable.
Don't let them get too crispy!
Transfer the bacon to a paper towel-lined plate and reserve a tablespoon of the rendered bacon grease.
Prepare the Egg Filling: While the bacon cooks, peel your hard-boiled eggs and quarter them.
Place the egg quarters and the softened butter into a medium bowl. Use a fork or a potato masher to mash them together until you have a relatively smooth, creamy mixture.
Combine and Chill: To the egg mixture, add the shredded cheddar cheese, mayonnaise, and the reserved bacon grease.
Season generously with sea salt and freshly ground black pepper.
Stir everything together until well combined.
Cover the bowl and refrigerate for at least 45 minutes, or until the mixture is firm enough to handle.
Assemble the Bombs: Once chilled, remove the egg mixture from the refrigerator.
Divide it and roll it into 5 evenly-sized balls. Carefully wrap one slice of the pre-cooked bacon around each egg ball, securing it if necessary with a toothpick.
Serve immediately or store in an airtight container in the refrigerator.
Don't overcook the bacon initially. It needs to be pliable enough to wrap around the egg balls without cracking. Aim for cooked but not crispy.
