Bacon-Stuffed Eggs

Southern Living
Reader Charles Hosch recommends adding a teaspoon of salt to the cooking water and chilling the boiled eggs overnight to make them easier to peel.
Makes 6 to 8 servings


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12 large eggs
1/3 cup mayonnaise
1 (3-ounce) package cream cheese, softened
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon prepared horseradish (optional)
4 slices bacon, cooked and crumbled
Garnish: chopped chives


Prep: 15 Minutes
Cook: 10 Minutes
Stand: 15 Minutes

Place eggs in a large saucepan; add water to depth of 3 inches. 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 cream cheese, next 3 ingredients, and, if desired, horseradish to yolk mixture; stir well. Spoon yolk mixture into egg whites; sprinkle with bacon. Garnish, if desired.

Created date

February 2005