Looking to elevate your appetizer game? These Bacon Horseradish Deviled Eggs are the perfect blend of creaminess with a kick! They’re an excellent choice for gatherings, potlucks, or just a special treat for yourself. The delightful pairing of bacon and horseradish adds a smoky, spicy twist to the classic deviled egg recipe. Let's get started!
Bacon Horseradish Deviled Eggs
Prepare to impress your guests with these delicious and visually appealing deviled eggs, garnished with crispy bacon and a hint of horseradish for that extra zing.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 3 slices of cooked bacon, crumbled
- Chives, for garnish
Instructions
- Start by gently placing the eggs in a medium-sized saucepan and covering them with cold water. Make sure the water level is about an inch above the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let it sit for 10-12 minutes.
- After the time is up, transfer the eggs to a bowl filled with ice water to stop the cooking process. Let them cool for about 5 minutes.
- Once cooled, gently peel the eggs under running water to remove any stubborn shells.
- Slice the eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
- Add the mayonnaise, horseradish, Dijon mustard, Worcestershire sauce, salt, and pepper to the egg yolks. Mix until the mixture is smooth and creamy.
- Carefully spoon or pipe the yolk mixture back into the egg white halves.
- Top each deviled egg with crumbled bacon and a sprinkle of chives for a pop of freshness.
- Serve immediately or refrigerate until ready to serve.
These Bacon Horseradish Deviled Eggs are sure to be a hit whenever you serve them. Each bite is packed with flavor, making them irresistible. Enjoy this tasty twist on a classic!
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