Bacon & Cream Cheese Deviled Eggs

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1 dozen hard boiled eggs

4 slices of bacon (cooked & crumbled)

4 oz. softened cream cheese

1/4 cup mayonnaise

2 tbs. yellow prepared mustard


1/2 tbs. Worcestershire sauce

cayenne pepper to taste

salt & pepper to taste


1. Prepare eggs. Cool and peel.

2. Slice eggs lengthwise with a knife.

3. Gently remove yolks and place in a mixing bowl.

4. Add cream cheese, mayo, and mustard, and Worcestershire sauce, cayenne pepper to taste, salt, and pepper to the yolks. Mix/mash well until smooth. Use a food processor and it came out super creamy.

5. Scoop mixture into a pastry bag, or resalable gallon bag and fit a tip on if desired. Use a Ziploc bag or simply cut a small corner of the bag off.

6. Squeeze mixture into the empty egg whites.

7. Top with a sprinkle of paprika and crushed bacon bits.

8. Best if chilled for at least 2 hours before serving.

Bon Appetit!

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