Bacon & Cream Cheese Deviled Eggs



  • dozen hard boiled eggs
  • 4 slice bacon, cooked & crumbled
  • 4 oz cream cheese, softened
  • 1/4 c mayonnaise
  • 2 Tbsp yellow prepared mustard or 2 tsp of dry mustard, your preference
  • 1/2 Tbsp Worcestershire sauce
  • ·cayenne pepper, to taste
  • ·salt and pepper, to taste
  • ·paprika, your choice

How to Make Bacon & Cream Cheese Deviled Eggs

Prepare eggs. Slice hard boiled eggs lengthwise with a knife.

Gently remove yolks and place in a mixing bowl (or food processor which makes it very creamy).
To the yolks, add cream cheese, mayo, mustard, Worcestershire sauce, cayenne pepper, salt, and pepper.
Mash or mix until smooth.

Scoop mixture into a pastry bag (with or without a decorating tip) or resealable gallon bag (just cut off a very small corner of the bag to pipe). Squeeze mixture into the empty egg whites.

Top each with a sprinkle of paprika.
Add bacon pieces. Best if chilled for at least 2 hours before serving.

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