Place eggs in saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool.
Meanwhile, cook bacon over medium-high heat until evenly brown. Crumble and set aside.
Peel the hard-boiled eggs and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with yolk mixture and refrigerate before serving.