Bacon and Horseradish Deviled Eggs


Bacon and Horseradish Deviled Eggs

Horseradish and Bacon Deviled Eggs
1 1/2 Dozen
25 Min
10 Min

The taste bud tingling flavor of horseradish adds a zesty flair to our Bacon and Horseradish Deviled Eggs. This party-pleaser has the added flavor of smoky bacon bits sure to delight your hungry guests.

What You'll Need

  • 9 eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon ground horseradish, drained
  • 1 1/2 teaspoon prepared mustard
  • 1 tablespoon bacon bits
  • 1 pinch salt

What to Do

  1. Place eggs in a large saucepan with enough water to just cover them. Bring to a boil, then remove saucepan from heat, cover, and let sit 15 minutes.
  2. Drain hot water then run cold water over eggs. Add ice cubes to water and let eggs cool 5 to 10 minutes.
  3. Peel eggs, slice in half lengthwise, and remove egg yolks to a small bowl. Add remaining ingredients; mix well.
  4. Fill egg white halves with yolk mixture. Cover lightly with plastic wrap and refrigerate until ready to serve.

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Kraft makes a very tasty horseradish sauce for eggs or sandwiches. Try it you'll like it. Mr Foods TeamKeep up the good work !!!!! Soooooo Gooooood!!!!!

There are so many ways to make deviled eggs and I never even knew it. I thought they were all made the southern way and boy was I surprised when I found this. This looks absolutely delicious, but I would add a bit more horseradish. For me, the only way to use horseradish in cooking is to over use it! Rest assured these will be on my Thanksgiving dinner table...and for the first time ever, I hope the kids don't like them! Ha!

These are great! Well, first confession, I left out the bacon related to dietary regs. I used Maille Whole grain mustard. The seeds, not only were tasty but added visual interest. I did add a snick more horseradish. And it's the law in this county to sprinkle your deviled eggs with a bit of paprika. Wonderful simple take along dish. . Go Mr Food!!!!


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