Prepare eggs. Cool and peel.
Slice eggs lengthwise with a knife.
Gently remove yolks and place in a mixing bowl.
Add cream cheese, mayo, mustard, Worcestershire sauce, cayenne pepper to taste, salt, and pepper to the yolks. Mix/mash well until smooth. I used a food processor and it came out SUPER creamy.
Scoop mixture into a pastry bag, or resealable gallon bag and fit a tip on if desired. I just used a ziploc bag. No tip required. you can simply cut a small corner of the bag off.
Squeeze mixture into the empty egg whites.
Top with a sprinkle of paprika and crushed bacon bits.
Best if chilled for at least 2 hours before serving.
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