These Delicious Deviled Eggs with Bacon are my go-to recipe for entertaining. They’re tangy, full of flavor, and have some surprising and unique ingredients. Serve these for a brunch party or for appetizers on game day or holidays. I’ve included these in our Easter entertaining series as part of the holiday planning.
Deviled eggs are a classic crowd pleasing recipe. Everyone seems to have their own take on it and I’ve never met a deviled egg that I didn’t like! This one takes the cake for me though, as it’s got a unique blend of ingredients that marry perfectly well together. The challenge is to keep my self from eating the whole batch!
Make these delicious deviled eggs with bacon and horseradish for your next party or holiday meal.
I discovered these delicious deviled eggs with bacon many years ago in the book Special Occasions by John Hadamuscin. This recipe has horseradish and vinegar in it which gives them a tangy kick. Melted butter and bacon make them 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 when I was about 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.
Go ahead and try it. Your friends & family will thank you!
- 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 peel.
- 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.
- Garnish with a small slice of bacon, a sprinkling of parsley, or a slice of pickled jalapeno.
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.