Deviled Eggs with Blue Cheese and Bacon

This recipe is from my colleague and chief tester, Marlene Newell. When I first made the eggs and served them at brunch, they were such a hit that I considered it a moral lapse not to include them here. All the ingredients go beautifully together. It’s important to finely dice the bacon and chives so they’re evenly distributed and don’t take over the yolks.