Deviled Eggs

Made these last night for Enrichment. I think they went over well. The cream cheese appears to be the secret.


12 hard-cooked eggs
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
3 Tbsp. mayonnaise
2 tsp. Dijon mustard
1/2 pouch Bacon Bits
salt and pepper to taste

CUT eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients and mix well.

SPOON into resealable plastic bag. Cut small corner from bottom of bag; pipe filling into egg whites.

Tips:

To get a perfectly hard cooked egg, place eggs in large sauce pan, cover with water by 1 inch and bring to boil. Cover, turn off burner and let sit for 30 minutes without opening lid. Drain, add cold water and peel.