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Easy Cream Cheese Deviled Eggs


8 hard boiled eggs
1 (8 oz) pkg cream cheese, softened
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled


1. 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.

2. Stuff or pipe mixture into egg whites. Sprinkle with bacon.
Refrigerate until ready to serve.

Yield: 16 servings. Serving Size=1/2 egg per serving.