Shelly's Recipe

BACON-STUFFED EGGS

Category: Deviled Eggs

12 large eggs
4 slices bacon, cooked and crumbled
1 (3-oz) pkg cream cheese, softened
1/4 cup mayonnaise
2 tsp prepared horseradish
2 tsp Worcestershire sauce
1/2 tsp pepper
Garnish: chopped chives, if desired

Place eggs in a large saucepan; add water to depth of 3 inch. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain immediately and fill the saucepan with cold water and ice.

Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise. Add bacon and next 5 ingredients; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.