July 10, 2010
Bacon Horseradish Deviled Eggs
The horseradish gives these eggs the perfect “kick”.
12 hard boiled eggs – peeled
1/2 cup mayo
1 tablespoon prepared horseradish
1/4 cup sour cream
1 tablespoon dijon mustard
4 sliced cooked, crumbled bacon
3 minced green onion stalks
salt and pepper to taste
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayo, horseradish, sour cream, dijon, bacon, and green onion. Mix well and salt and pepper to taste.
2. Spoon or pipe the filling back into egg white.
3. Cover and refrigerate at least one hour before serving.