Preheat the oven to 375 °F and line a baking tray with parchment paper. Lay the bacon strips flat on the parchment paper making sure they don't overlap. Place the tray in the oven and cook for about 10 to15 minutes until golden brown.

Fill a saucepan with water and bring to a boil. Add the eggs and boil for 10 minutes. Remove and place in a bowl with cold water. Once cooled peel and remove the shells.

Cut the butter into small pieces and place in a large bowl. Cut the eggs into quarters, add to the bowl, and mash with a fork.

Add the mayonnaise, shredded cheese, salt, and pepper to taste and mix well. Place in the refrigerator for 20 to 30 minutes or until it's solid.

Crumble the bacon into small pieces and place in a shallow dish. Remove the egg mixture from the fridge and mold it into 6 balls (you can use a spoon or an ice-cream scooper). Roll each ball in the bacon crumbles and place it on a plate.

Eat immediately or store in the fridge in an airtight container for up to 5 days.