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!
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 |
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!