Ingredients: 

1 Dozen Hard Boiled Eggs

4 slices of bacon (cooked & crumbled)

4 oz Softened Cream Cheese

1/4 Cup Mayonnaise

2 TBS Yellow Prepared Mustard

Paprika

1/2 TBS Worcestershire Sauce 

Cayenne Pepper To Taste

Salt & Pepper To Taste 

1. Prepare eggs. Cool and peel. 

2. Slice eggs lengthwise with a knife.

3. Gently remove yolks and place in a mixing bowl.

4. Add cream cheese, mayo, mustard, worcestershire sauce, cayenne pepper to taste, salt, and pepper to the yolks. Mix/mash well until smooth. I used a food processor and it came out SUPER creamy.

5. Scoop mixture into a pastry bag, or resealable gallon bag and fit a tip on if desired. I just used a ziploc bag. No tip required. you can simply cut a small corner of the bag off.

6. Squeeze mixture into the empty egg whites.

7. Top with a sprinkle of paprika and crushed bacon bits.

8. Best if chilled for at least 2 hours before serving.