~Amanda~
Who doesn’t love deviled eggs?! They are the most classic (and probably most served) appetizer of all time. They even date back to ancient Rome where they were served at the beginning of meals as the first course. Over the years they have traveled all around the world and there are so many flavors that can be used for different interpretations of them. I love the classic deviled eggs flavored with mayonnaise, mustard, and paprika, but today I am making this awesome new version for a holiday party we are going to tonight. I found the original recipe on Food Network and just made a few modifications to it to make it a little extra special.
So what makes these deviled eggs so special? BACON and HORSERADISH! The crispy and savory bacon and the hot and spicy horseradish kick up the classic deviled egg filling and it is pretty much amazing. Let’s start from the beginning though, the hard boiled egg. Hard boiled eggs are so simple to make if you get your method correct. See our guide on how to make the perfect hard boiled egg HERE. Once you’ve got the eggs cooked, then you can move on to preparing the filling. To do this, you remove the yolks from the eggs and place them in a bowl and combine with mayonnaise, dijon mustard, cayenne, horseradish, salt, and pepper. You want to stir this really well until you get a nice creamy consistency.
Once the filling is made, you place it back into each of the egg white shells. If you’re bringing these to a party, or just want to have a cleaner looking presentation, you can place the mixture into a piping bag to pipe it into the shells. If you don’t have a piping bag, you can put it into a plastic sandwich bag and then cut a hole in the corner to make your own homemade piping bag. If you don’t want to do this, just use a spoon to get the mixture into the shells. Now, comes the good stuff – the bacon! Crumble up your cooked bacon and sprinkle it on top of the eggs and then sprinkle on some thinly sliced green onions. The slightly red color of the bacon and green of the scallions makes these look a little Christmas-y too… perfect for for a holiday party!
- 8 slices bacon
- 12 eggs
- 6 tablespoons mayonnaise
- ½ teaspoon cayenne
- 4 tablespoons dijon mustard
- 2 tablespoons horseradish
- Salt and pepper, to taste
- 4 tablespoons thinly sliced green onions, for garnish
- Cook the bacon; either bake in a 400 degree oven on a wire rack for about 20 minutes until crisp OR pan fry and place on paper towels to remove excess grease. Cool and then crumble.
- Hard boil the eggs; place eggs in a large saucepan and cover with cold water (water should be one inch above the eggs). Place over high heat and bring to a boil. Once the water is boiling, cover and remove from heat and let sit for 13 minutes. Remove eggs from the pan and place in a large bowl of ice water to cool. One cooled (about 15 minutes) remove, peel, and cut in half.
- Remove the yolks from the egg halves and place in a medium bowl.
- Add the mayonnaise, cayenne, mustard, horseradish, salt and pepper and strl until creamy.
- Either place the mixture in a piping bag (or sandwich bag with the corner cut off) and pipe into the egg white halves.
- Top with a sprinkle of bacon and green onion.
- Serve immediately or keep chilled in refrigerator until serving.
