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Makes 12

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
3 tablespoons olive and pimento cream cheese spread
1/4 teaspoon Worcestershire 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.)

Place eggs in a single layer in bottom of boiler.
Add water to sufficiently cover eggs by one inch.
Add 2 tablespoons salt.
Bring to a boil, then turn off heat and cover with lid.
Let stand covered for 13–17 minutes, depending on size of eggs.
When cooking time is up, submerge eggs into a large bowl of icy water.
(Immediate cooling prevents discoloration around yolks.)
Cool eggs completely before peeling. Peel by first tapping the eggs over a hard surface, then rolling to crack the shell.
Peel, beginning at the large end. If desired, place under cold running water to help separate shell from egg.

Georgia Egg Commission

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