Bacon Crunch Deviled Eggs

Serves 4 (2 halves each)

4 hard-boiled eggs
3 tablespoons Kraft fat-free mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1 tablespoon Hormel Bacon Bits

Cut eggs in half lengthwise and remove yolks. Place yolks in a medium
bowl and mash well
using a fork. Add mayo, Worcestershire, celery seed, onion flakes,
parsley flakes and
bacon bits. Mix well to combine. Refill egg white halves by spooning a
full 1 tablespoon
yolk mixture into each. cover and refrigerate at least 30 minutes