I am kind of a sucker for deviled eggs. Eggs in general I love, but I especially like the possibilities for flavoring and filling the yolks. Deviled eggs are little bites of bliss and a great party food. These Bacon Horseradish Deviled Eggs from TK member Carrie were spectacular. The smokiness from the bacon combined with the sharpness from the horseradish was really otherworldly.

To make these you will need: 3 strips of crispy bacon, 6 hard boiled eggs, pickle juice, horseradish, mustard, mayonnaise, paprika, salt and pepper.

Start by slicing all of your eggs in half with a sharp knife.

Separate the yolks from the whites and place all of the yolks in a bowl.

Add your mayo …

Then your mustard …

And a drizzle of pickle juice …

Along with a nice dollop of horseradish. Yum.

Mash it all together well until it is creamy.

Break up two pieces of the bacon and mix well.

Add spoonfuls of the yolk mixture back into the egg whites and sprinkle the tops with paprika.

Finish by breaking up the last piece of bacon and garnishing the tops with it. These are crunchy, creamy, salty and delicious. You will adore them. Thank you to Carrie for this delicious treat. Visit her website Kiss My Whisk for other great recipes!

Printable Recipe

Bacon Horseradish Deviled Eggs

by Kiss My Whisk on April 20, 2013 in Appetizers, Canapes April 20, 2013 AppetizersCanapes

See post on Kiss My Whisk’s site!

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Prep Time: 15 mins

Cook Time: 10 mins

Difficulty: Easy

Servings: 12

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Description

Deviled eggs with bacon and a kick of horseradish!

Ingredients

• 6 whole Hard Boiled Eggs
• 3 Tablespoons Mayonnaise
• 1 teaspoon Pickle Juice
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Prepared Horseradish
• Salt And Ground Black Pepper
• 3 slices Bacon, Cooked Crisp, Divided
• Paprika

Preparation Instructions

Peel hard boiled eggs under cold water. Carefully cut hard boiled eggs in half and remove yolks.

Mash/stir together egg yolks, mayonnaise, pickle juice, mustard and horseradish. Season with salt and pepper and stir. Break 2 slices of bacon into pieces and mix in. Taste mixture to see if any seasoning adjustment is needed.

Spoon yolk mixture into egg whites. Sprinkle with paprika and garnish with the remaining piece of bacon (broken into pieces).

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.