Bacon-Horseradish Deviled Eggs - Easter

Betty demonstrates how to make Bacon-Horseradish Deviled Eggs. This is a flavorful appetizer that can be used with a casual lunch or more elaborate dinner. These eggs are perfect for an Easter table!

Ingredients

Eggs 8
Horseradish sauce 2/3 Cup (10.67 tbs)
Salt To Taste
Crisp bacon strips 5
Freshly ground black peppercorns To Taste
Melba rounds To Taste

Directions

MAKING:

1. Cut each boiled egg into 2 equal halves, lengthwise.

2. Separate the yolks from the whites and place whites in a nice serving plate. (An egg plate is perfect.)

3. Place the yolks in a shallow dish. To the yolks, add horseradish sauce and salt, as desired.

4. Use a fork to mash the yolks together with the horseradish sauce and salt. Stir in crumbled bacon.

5. Use a teaspoon to fill each egg white, heaping up excess on top.

6. Grind fresh black peppercorns over the tops of the deviled eggs.

SERVING:

7. Serve with melba rounds. YUM! Happy Easter!

Recipe Summary

Difficulty Level: Easy
Servings: 6