Ingredients
- 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*
- 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.
- 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.
- 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.
- 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:
Oh EM GEE BACON and eggs deviled style???? HEAVEN!!!
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