Cream Cheese Deviled Eggs

Name: Cream Cheese Deviled Eggs
Prep time: 25 min
Total time: 25 min
Yield: 16 appetizers
Ingredients: 8 hard-boiled large eggs; 1 package (8 ounces) cream cheese, softened; 2 teaspoons Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup frozen peas, thawed; 3 bacon strips, cooked and crumbled

Total Time Prep/Total Time: 25 min.

Yield 16 appetizers

Test Kitchen Approved

Peas and bacon give this traditional appetizer a nice little twist. A family favorite, these deviled eggs are always first to disappear from the table. —Abi McMahon, Sherman Oaks, California

Ingredients

8 hard-boiled large eggs
1 package (8 ounces) cream cheese, softened
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. Stir in peas.
Stuff or pipe mixture into egg whites. Sprinkle with bacon. Refrigerate until serving.

Nutrition Facts

1 each: 97 calories, 8g fat (4g saturated fat), 123mg cholesterol, 155mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.

Peas and bacon give this traditional appetizer a nice little twist. A family favorite, these deviled eggs are always first to disappear from the table. —Abi McMahon, Sherman Oaks, California

Recipe Creator