Bacony Deviled Eggs

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    To center the yolks in hard boiled eggs, place the egg carton on its side overnight in the refrigerator before boiling the eggs.


  1. 12 eggs, hard-boiled, peeled and carefully sliced in half.
  2. 1/2 c mayonnaise
  3. 1/4 c sour cream
  4. 1 T Dijon mustard
  5. 1 T prepared white horseradish, or to taste
  6. 8 oz. bacon, cooked crisp, drained and crumbled fine
  7. 4 green onions, chopped fine
  8. 2 T chedder cheese, finely shredded (optional)


  1. Place the egg yolks into a small bowl and mash them with the back of a spoon until smooth.
  2. Stir in the mayonnaise, sour cream, mustard, and horseradish.
  3. When the yolk mixture is smooth, stir in the bacon and the green onions.
  4. Taste for seasonings.
  5. Using two spoons, fill the egg whites with the yolk mixture. (This recipe can not use a star tipped piping bag for the filling, because the bacon will clog the tip.)
  6. Refrigerate until serving.
Serves: 24
Course: Appetizer
Key Ingredient: Eggs,Bacon,Mayonnaise,Sour Cream
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop,Refrigerator
Themes/Holidays: Easter,Tea Party

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