Deviled Eggs with Bacon
- 1 dozen large eggs
- 8 slices bacon, cooked & crumbled
- 2 Tbsp mayonnaise
- 2 Tbsp butter, melted & cooled slightly
- 4 tsp prepared horseradish
- 1 tsp cider vinegar
- 1 tsp dry mustard
- 1/8 tsp salt
- 1/8 tsp cayenne pepper
- 1/4 cup finely chopped pimiento
Cooking hard boiled eggs: Place eggs in cold water in a large sauce pan. Bring water to a boil, then remove from heat and cover. Let sit covered for 15 minutes. Drain water and let cool until ready to handle.
Peel and cut eggs in half and scoop out yolks into a mixing bowl, mashing with a fork. Add remaining ingredients and mix well.
Spoon or pipe mixture into the egg halves and refrigerate until ready to serve.Tip: For more interesting presentation, you can cut the eggs across the width. Cut a small slice off the bottom so they will stand upright on the dish.
Garnish with a small slice of bacon, a sprinkling of parsley, or a slice of pickled jalapeno.