Bacon Cream Cheese Deviled Eggs

Bacon Cream Cheese Deviled Eggs 10 hard boiled eggs 4 oz cream cheese, softened 2 tbsp mayonnaise 2 tsp Dijon mustard or plain yellow mustard ½ tsp salt ¼ tsp ground black pepper or white pepper 4 strips of bacon, cooked and crumbled 3 tbsp chopped chives Cut the eggs in half and remove the yolks. Beat the cream cheese and mayonnaise together until fluffy. Add in the egg yolks, mustard, salt and pepper. Beat until nice and smooth. (Test for seasoning at this point and add more if needed.) Stir in bacon and chopped chives, reserving some for garnish. Spoon or pipe the filling back into the egg whites and sprinkle with bacon and chives, if desired. Keep refrigerated until ready to serve. Deviled egg trays make this easy! Notes If you are using larger eggs, you will need to add a little more mayonnaise