Bacon Stuffed Eggs

Not for those watching their fat intake, but oh so good..

• Ready In: 25 mins
• Serves: 6
• Yields: 1 dozen

Ingredients

• 6  large eggs
• 0.5 (8 ounce)  cream cheese, softened
• 2 -3  tablespoons mayonnaise
• 2  teaspoons  prepared horseradish
• 1  teaspoon Worcestershire sauce
• 1⁄4 teaspoon pepper
• 4  slices  cooked bacon, crumbled

Directions

1. Place eggs in a large sauce pan or Dutch oven. Add enough water to measure at least 1 inch above eggs. Cover and quickly bring to a boil. Remove from heat.Let stand covered in hot water 15 minutes. ( This is always how I boil my eggs, it helps to keep eggs from cracking, and gives a more even cooking.) Drain. Immediately run cold water over eggs or place them in ice water until cooled completely.
2. To remove shell ,gently tap each egg all over, and roll between hands to loosen shell; then hold egg under cold running water as you peel shell.
3. Slice eggs in half lengthwise, and carefully scoop out yolk; mash yolks with a fork. Add cream cheese and next 4 ingredients to yolks, stirring until smooth.Stir bacon, and spoon into egg wjites.