Ingredients

• 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
• Paprika
• 1/2 TBS Worcestershire Sauce
• Cayenne Pepper To Taste
• Salt & Pepper To Taste

Directions

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, mustard, worcestershire sauce, cayenne pepper to taste, salt, and pepper to the yolks. Mix/mash well until smooth. I used a food processor and it came out SUPER creamy.

5. Scoop mixture into a pastry bag, or resealable gallon bag and fit a tip on if desired. I just used a ziploc bag. No tip required. you can 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.

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