Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes.

Remove eggs from the hot water and rinse under cold running water to cool.

While the eggs are standing in hot water, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble.

Peel cooled eggs and cut in half lengthwise. Transfer yolks to a bowl.

Add mayonnaise, bacon, Cheddar, and mustard to yolks, then mash to combine. Spoon egg yolk mixture into egg white halves.