Go Back
+ servings
Bacon Cream Cheese Deviled Eggs

Bacon & Cream Cheese Deviled Eggs

Prep Time 20 mins
Cook Time 4 mins
Total Time 2 hrs 24 mins
Servings 12 eggs


  • 1 dozen hard boiled eggs
  • 4 slices bacon cooked & crumbled
  • 4 oz cream cheese softened
  • 1/4 cup Mayonnaise
  • 2 tbs Yellow Prepared Mustard
  • paprika
  • 1/2 tbs worcestershire sauce
  • cayenne pepper To Taste
  • Salt & Pepper To Taste


  • Prepare eggs. Cool and peel.
  • Slice eggs lengthwise with a knife.
  • Gently remove yolks and place in a mixing bowl.
  • 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.
  • 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.
  • Squeeze mixture into the empty egg whites.
  • Top with a sprinkle of paprika and crushed bacon bits.
  • Best if chilled for at least 2 hours before serving.
Tried this recipe?Let us know how it was!