I never met a deviled egg I didn’t like, however, this is not your mama’s recipe! I discovered these delicious deviled eggs with bacon years ago in the book Special Occasions by John Hadamuscin. The addition of horseradish gives it a kick, while melted butter and bacon make it rich and indulgent.
I think deviled eggs were the very first thing I ever “cooked” when I was a little girl. I saw it on a children’s cooking segment at around 7 or 8 years old and thought, “I can do that!” Of course that was very basic with mayonnaise, mustard, pickle relish, and not much else to jazz it up. This recipe is truly the best incarnation of deviled eggs I’ve ever had, and they’re always one of the first things to go when we take them to a potluck or serve them at Easter.
Go ahead and try it. Your friends & family will thank you!
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.
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