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Bacon-Stuffed Eggs

Bacon-Stuffed Eggs

Southern Living DECEMBER 2004

  • Yield:

Ingredients

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

Preparation

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 bacon and next 5 ingredients; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

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Bacon-Stuffed Eggs recipe

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