Bacon Deviled Eggs with Horseradish
User Reviews
5
Bacon Deviled Eggs with Horseradish
Description
Bacon Deviled Eggs with Horseradish begin by gently hard boiling the eggs to achieve a tender but firm yolk center, then peeling and slicing them in half. The yolks are carefully removed and blended with mayonnaise, sour cream, and Dijon mustard to create a smooth, creamy base. Adding cream-style horseradish introduces a sharp, piquant note that contrasts with the rich yolks, and crumbled cooked bacon adds crunchy smoky bits. Freshly snipped chives add a mild onion aroma and freshness. The filling is seasoned with salt and black pepper, and can be adjusted to taste with additional horseradish for more heat.
The mixture is then spooned or piped into the hollowed egg whites, and each filled egg is garnished with extra bacon and chives. This dish balances creamy, tangy, smoky, and spicy flavors with a silky texture, making it a satisfying finger food for gatherings or potlucks.
These deviled eggs should be served cold or chilled and can be made ahead and refrigerated. Their combination of traditional deviled egg creaminess with the bold horseradish and bacon makes them distinctive while still approachable.
Ingredients
- 6 large egg
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon Dijon mustard (I use Maille or Fallot)
- 2 to 3 teaspoons horseradish or more or less, to taste, cream style
- 2 tablespoons Bacon finely crumbled (plus additional for garnish, crisp
- 1 tablespoon chives plus additional for garnish, snipped, fresh
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Instructions
- Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
- Gently scoop out egg yolks and add to a bowl. Whisk together with mayonnaise, sour cream, Dijon mustard, and cream-style horseradish until smooth (or use a hand mixer for a very smooth base). Stir in bacon and chives. Season to taste with salt and pepper, adding additional horseradish if you prefer a spicier filling.
- Fill each egg with some of the yolk mixture and garnish with additional bacon and chives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 egg halves)
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 218mg | 73% |
| Sodium | 157mg | 7% |
| Potassium | 88mg | 2% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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