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Sunday, February 23, 2014

Ingredients



  • 8 hard-cooked 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


Directions



  1. 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.

  2. Stuff or pipe mixture into egg whites. Sprinkle with bacon. Refrigerate until serving. Yield: 16 appetizers.


Nutritional Facts


1 stuffed egg half equals 97 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.
23 Feb 2014

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