Horseradish Deviled Eggs with Bacon


       Over Thanksgiving I was reminded how much I love deviled eggs and how much I miss making them! Whether I am bringing them to a dinner or making them for myself, deviled eggs are such an easy, delicious addition for any occasion. My good friend Emily W. had Christmas Tree-trimming party this past Sunday to celebrate the beginning of the holiday season and as a side for the bountiful feast she so generously prepared, I decided to spice up my normal recipe and bring it for a taste test amongst our friends!

Cooks: 24 deviled eggs

1 Dozen eggs (I used 14 eggs in case any severely messed up & to taste test;)
1/4 cup Horseradish Cream (you can get this from the deli section of your grocery store)
1/4 cup Mayonaise
1/4 cup Dijon Mustard
1 lb of Bacon


1. Preheat oven to 375 degrees for the bacon. Line a baking pan with foil.
2. Boil your eggs:  
Fill up your biggest pot with cool water and gently put the eggs in, make sure there is at least an inch of water between the top eggs and the surface. Place the pot on the stove and turn the burner to medium/high heat. When the water has come to a rolling boil, cover and remove from heat. Let sit 12 minutes
3. After you put the eggs on the burner, put the bacon strips on the pan and place into the oven. Cook bacon for 15-20 minutes, checking every couple minutes after 15, or until desired crispiness.
4. Once the eggs have hit the 12 minute mark of sitting post boil, grab tongs and gently place each egg in a mixing bowl. Immediately run the eggs under cold water in the sink for 5 minutes.
5. Peel the eggs and cut them in half.
6. Pop the yolks out and place into bowl.
7. Add the horseradish cream, Dijon Mustard and Mayonnaise to the yolks.
8. Mash then stir the mixture with a fork until smooth. Add salt to taste if you must.
9. Place the cooked egg whites on a serving plate or a deviled egg tray/transporter.
10. Put Egg yolk mixture in a ziplock bag. I have icing spouts that i use to give the texture a fun design. Just put the spout through the corner of the ziplock bag and gently squeeze the yolk into each egg hole. If you don’t have an icing spout just cut a small piece of the corner off.

11. Shake some paprika over the eggs, cut your bacon into 1-2 inch pieces then place them on each egg & you’re done! Enjoy 🙂




2 thoughts on “Horseradish Deviled Eggs with Bacon

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