Deviled Eggs to Die For

  • 12 eggs
  • 2 TBPS mayo
  • 3 tsp mustard
  • 1 tsp (or more) dill
  • 4 pieces of bacon, cooked and finely chopped. Pampered Chef Food Chopper works best
  • 1 TBSP extra hot horseradish (more or less depending on personal taste)
  • salt and pepper
  • Paprika *optional*
  1. Fill a large pot full of water and eggs. Bring to a boil and let it remain boiling for 15 minutes. Drain water and put eggs back into pot. Shake the eggs up a bit to crack the shells. Then add cold water and Ice and let sit for 10 minutes. This will help when peeling the shell.
  2. Take shell off of eggs and cut eggs in half. Place egg white on a plate and yolk in a bowl. While making the yolk mix I place the whites in the fridge.
  3. Mix together yolks, mayo, mustard, dill, horseradish, salt and pepper. Blend until creamy. If needed add more mayo and mustard. Once Creamy stir in bacon bits.
  4. Using a spoon or piping bag (which I prefer) with large tip ( a plastic sandwich bag would work for this too) Fill the egg whites with yolk mix. Sprinkle Paprika over the top. Serve and enjoy.

1 comment:

Jon said...

Oh EM GEE BACON and eggs deviled style???? HEAVEN!!!