Cream Cheese And Bacon Deviled Eggs Recipe

Cooking Directions

• STEP 1.Start by boiling the eggs until they are hard-boiled. Once cooked, let them cool and then peel them.
• STEP 2.Cut the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and set aside.
• STEP 3.In a separate bowl, mix together the cream cheese, mayonnaise, mustard, and crumbled bacon until well combined.
• STEP 4.Add the cream cheese mixture to the egg yolks and mix until smooth and creamy. Season with salt and pepper to taste.
• STEP 5.Spoon or pipe the cream cheese mixture back into the egg white halves. Garnish with additional crumbled bacon.
• STEP 6.Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld together.
• STEP 7.Serve the Cream Cheese and Bacon Deviled Eggs chilled as an appetizer or a side dish.

Cooking Tips

• To easily peel hard-boiled eggs, gently tap them on a hard surface and roll them between your hands to loosen the shell.
• For a smoother filling, you can use a hand mixer or a food processor to blend the cream cheese mixture.
• You can customize the flavor by adding other ingredients such as chopped chives, hot sauce, or paprika.

Storage and Serving

• Store any leftover deviled eggs in an airtight container in the refrigerator for up to 3 days.
• Serve the deviled eggs chilled for the best taste and texture.
• Garnish with fresh herbs or additional bacon before serving for an extra touch of flavor.