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Cream Cheese Deviled Eggs




Source of Recipe


Angelique


List of Ingredients




Cream Cheese Deviled Eggs


8 hard-cooked eggs
1 pkg cream cheese (8 ounces) softened
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas thawed
3 bacon strips cooked and crumbled


Recipe




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.

Stuff or pipe mixture into egg whites.

Sprinkle with bacon.

Refrigerate until serving.

Yield 16 appetizers