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Cream Cheese Deviled Eggs

 Cream Cheese Deviled Eggs
Peas and bacon give this traditional appetizer a nice little twist. A family favorite, these deviled eggs are always first to disappear from the table. —Abi McMahon, Sherman Oaks, California
16 ServingsPrep/Total Time: 25 min.


  • 8 hard-cooked eggs
  • 1 package (8 ounces) cream cheese, 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


  • 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.
Nutritional Facts: 1 stuffed egg half equals 97 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.