Blue Devils

6 large eggs2 tablespoons plus 2 teaspoons mayonnaise1 teaspoon Dijon mustard2 tablespoons crumbled blue cheeseSalt and black pepper to taste3 tablespoons real bacon bitsPlace the eggs in a 2-quart or larger saucepan and add cold tap water to cover them. Place the pan over high heat and bring it to a boil. Boil, uncovered, three minutes. Remove the pan from the heat, cover, and let it 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 into 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 the mixture into the whites and sprinkle with bacon bits. Serve immediately or cover and refrigerate until ready to serve, up to eight hours.Serves 12.Nutrition values per serving: 70 calories, 5 g fat (1.5 g saturated), trace amount carbohydrates, trace amount fiber, 4 g protein, 109 mg cholesterol, 138 mg sodium.