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Bacon cream cheese deviled eggs on a plate, garnished and ready to serve.

Bacon Cream Cheese Deviled Eggs

This recipe transforms classic deviled eggs into a rich, creamy, and indulgent appetizer featuring bacon and cream cheese, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces hard-boiled eggs Ensure eggs are completely cooled before peeling.
  • 4 oz cream cheese, softened For a smoother filling, make sure it's fully softened.
  • 4 slices cooked bacon, crumbled Feel free to use more or less depending on preference.
  • 1 tbsp mayonnaise Adjust quantity for creamier texture.
  • 1 tsp Dijon mustard Adds a nice tang to the filling.
  • Salt and pepper to taste Season according to preference.
  • Chives or parsley for garnish Add for a fresh finish.

Method
 

Preparation
  1. Cut the hard-boiled eggs in half lengthwise and remove the yolks.
  2. In a bowl, mix the yolks with cream cheese, mayonnaise, Dijon mustard, salt, and pepper until smooth.
  3. Fold in the crumbled bacon for that irresistible crunch.
  4. Spoon or pipe the mixture back into the egg whites.
  5. Top with chopped chives or parsley for a fresh finish.
  6. Chill before serving to let those flavors mingle.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-5 days. Do not freeze. For make-ahead convenience, prepare the filling a day in advance and fill the eggs just before serving.