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Cream Cheese Deviled Eggs

I got this recipe from the Taste of Home Cooking magazine this month. They had A TON of great ideas for Easter and about 10 different types of deviled egg recipes.

I happen to LOVE deviled eggs and decided to make the cream cheese recipe for our St. Patrick's Day potluck at work tomorrow.


8-12 hard cooked eggs
1 package (8 ounces) cream cheese, softened
2   Teaspoons Dijon Mustard
1/4   Teaspoon salt
1/4   Teaspoon pepper
3  Bacon strips, cooked and crumbled


Peel the hard boiled eggs and cut them 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

Stuff mixture into egg whites.
Sprinkle with bacon

{These next pictures might gross you out because they make me want to gag a little bit but I added green food coloring into the mixture for the holiday party tomorrow. We'll see if the color makes people not want to try them =)  }

Refrigerate until served.

Prep Time: 30-45 minutes {including the time it took to boil the eggs}
Serves: 16-24 

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1 comment:

Kelsey @ Seattle Smith's said...

How great for the St. Patty's Day!!