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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    16 appetizers


  • 8 hard-boiled large 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.
Nutrition Facts
1 each: 97 calories, 8g fat (4g saturated fat), 123mg cholesterol, 155mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.

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Average Rating:
  • williejean pope
    Nov 8, 2015


  • amysmess
    Mar 7, 2014

    The cream cheese was a good idea but I cut it back and left out the peas.

  • sugarcrystal
    Oct 5, 2013

    These were good, but I made a few changes. I mixed in the bacon & instead sprinkled finely chopped chives on top. I also omitted the peas.

  • foodieme
    Mar 19, 2013

    No comment left

  • brendaw58
    Mar 19, 2013

    No comment left

  • CocoLyn
    Apr 30, 2011

    These were fairly easy and very good. I omitted the peas since my mom won't eat them, but added paprika and baby dill. YUM!

  • Ms Anne
    Apr 5, 2011

    There are just some things that should not be messed with and trying to put a new spin on deviled eggs is one of them.

  • kathykjk
    Apr 3, 2011

    I like peas, but not in Deviled Eggs. Sorry.

  • KiskiCook
    Apr 1, 2010

    No comment left

  • nihon
    Mar 23, 2010

    Great! I cut the mustard and added chives and dill weed. I loved the cream cheese filling. Great idea!