Bacon and Cream Cheese Deviled Eggs
Ingredients
- 1 dozen eggs, hard boiled
- 4 slices bacon, cooked and crumbled
- 4-ounces cream cheese, softened
- 1/4 cup mayonnaise
- 2 tbsp. yellow prepared mustard
- Paprika
- 1/2 tbsp. Worcestershire sauce
- Cayenne pepper, to taste
- Salt and pepper, to taste
Instructions
- Boil eggs; cool and peel.
- With a sharp knife, slice eggs lengthwise.
- Gently remove yolks and place in a mixing bowl of a food processor.
- Add cream cheese, mayo, mustard and Worcestershire sauce, cayenne pepper, salt, and pepper to the yolks.
- Scoop mixture into a Ziploc bag; no tip required; simply cut off a small corner of the bag.
- Squeeze mixture into the empty egg whites.
- Top with a sprinkle of paprika and crushed bacon bits.
- Best if chilled for at least 2 hours before serving.
Notes
For a super creamy mixture, use a food processor to mash well until smooth.
If a food processor is not available, use an ordinary masher to mash the eggs and other ingredients together.
Also, if you prefer, use a pastry bag, with a tip attached, to fill the egg whites.