Deviled Eggs with Bacon and Horseradish
This deviled eggs with bacon recipe is perfect for Easter or for a party or potluck. It also makes a nice, easy breakfast or afternoon snack. The bacon and horseradish are a nice twist on an old classic. This recipe calls for homemade mayonnaise. Almost every store bought mayonnaise contains canola oil which is one of the most genetically modified foods on the planet. It is very unhealthy. If you don’t want to make your own mayonaisse, and you need to purchase a commercial mayo, this one is the only one I know of that is organic and made of healthy oils. You can buy it online, but I don’t know if any health food stores carry it.
Deviled Eggs with Bacon and Horseradish
Deviled Eggs with Bacon and Horseradish
Author: Susanne Runion
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 3
This deviled eggs with bacon and horseradish recipe is a nice twist on an old classic. This deviled eggs with bacon recipe is perfect if you are going to a party or potluck.
Ingredients
- 6 Pastured or Organic Eggs
- 5 pieces Bacon (preferrably without nitrates)
- 4 tablespoons Homemade Mayonnaise
- 2 tablespoons Dijon Mustard
- 1 tablespoon Horseradish
- 1 tablespoon Chives
Instructions
- Fill a pan with water and put on the stove.
- Bring it to a boil.
- Place the eggs in the pan and cover.
- Cook for 12 minutes.
- Take off the stove and dump out the water.
- Re-fill the pan with cold water.
- Wait a few minutes and peel the eggs under running water.
- Cut the eggs in half.
- Take the mayonnaise, mustard, horseradish and chives in a bowl.
- Scoop out the egg yolks and add to the bowl.
- Mix everything until it is smooth.
- Crumple all of the bacon.
- Put 3 of the crumpled pieces of bacon into the bowl.
- Mix everything up.
- Spoon the egg mixture into the egg white halves.
- Garnish with the remaining crumpled bacon.
- Enjoy!
