Tempting Tuesday: Bacon and Cream Cheese Deviled Eggs

Easter has past and the basket is still full of colored hard-boiled eggs – What to do?

Here’s an easy “disappearing act” with a twist on the perfect appetizer –Deviled eggs.

Bacon, eggs, cheese … it’s like a creamy, yummy omelette in a half shell .. no wonder these treats disappear so quickly. Oh and the peas …. wow – definitely adds to the whole delicious mouth-pop!

Bacon and Cream Cheese Deviled Eggs


8 – Hard boiled eggs

4 oz. softened cream cheese or soft goat cheese

3 teaspoon Dijon mustard

1/4 teaspoon sea salt

1/4 teaspoon coarse ground pepper

1/4 cup frozen peas (thawed)

3 strips cooked, crumbled bacon

Prep: Cut eggs in 1/2 lengthwise, remove yolks and set whites aside. In a bowl mash yolks, add softened cheese, mustard, salt, and pepper. mix until blended. Add peas to mix. Fill egg whites with mixture. Sprinkle with bacon. Refrigerate until serving. (16 appetizers)



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