Spinach Stuffed Deviled Eggs

6 hard-cooked eggs

4 tablespoons chopped spinach, drained well

4 tablespoons cream cheese

1/4 teaspoon salt

1 tablespoon bacon bits

2 tablespoons wasabi horseradish gourmayo

2 tablespoons olive and pimento cream cheese spread

1/4 teaspoon Worchestershire sauce

• Peel and cut hard-cooked eggs in half lengthwise. Remove yolks and place in 1-quart plastic bag. Set aside.

• Place a small amount of spinach into each egg white. Spread spinach to line the bottom and sides of the egg. Set aside.

• Knead yolks in bag until crumbly. Add remaining ingredients and press out air. Close bag. Knead until all ingredients are
thoroughly blended. Push mixture toward corner. Snip about 1/2 inch off corner of bag.

• Squeezing bag gently, fill reserved egg whites and spinach with yolk mixture. Chill to blend flavors.

• NOTE: Recipe can be prepared ahead, placed in a cooler and eggs filled on site.

Makes 12

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