May 23, 2012

Philly Creamy Deviled Eggs w/Bacon

Apparently many of the blogs I follow were recently sent Philadelphia cream cheese flavors because today they are all posting recipes with the new flavors.  They are all giving me some fantastic ideas for cool dinner menus, as in the dish is actually cold. Connie from Smockity Frocks just whipped up this one. Yum!
1 pound bacon
1 dozen eggs
1 tub Philadelphia Reduced Fat Italian Cheese and Herb Cooking Creme

1 tbsp yellow mustard

Cook, drain, and crumble 1 pound of bacon.
Hard boil eggs. Cool and peel.
Cut eggs in half lengthwise and carefully scoop out yellow centers into a bowl.
Mix cooking creme, crumbled bacon, and mustard.
Spoon mixture into a ziploc bag and cut off one corner.
Squeeze filling into egg halves.

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