A classic made even better, Horseradish Deviled Eggs with Bacon are your new summer party staple.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer, brunch, lunch
Cuisine: American
Keyword: deviled eggs
Servings: 12
Calories: 105kcal
Author: Kellie
Cost: $10
Equipment
1 saucepan
piping bag
hand mixer
Ingredients
4slicesbacon
6large eggs
1/3cupmayonnaise
1teaspoondry mustard
1/4teaspoononion powder
1tablespoonprepared horseradish
kosher salt and fresh ground pepper to taste
chopped parsley
Instructions
Cook the bacon until crispy, either in the oven or on the stovetop. Crumble. Set aside.
Place the eggs in a large saucepan with enough water to just cover the eggs.
Place the pan over medium high heat and bring the water to a boil.
Turn the water to simmer and cook the eggs for 10 minutes.
Immediately transfer the eggs to a bowl of ice water and cool for 20-30 minutes. (Alternatively, you can cook your eggs in the Instant Pot)
Carefully, peel the eggs and slice in half from top to bottom.
Remove the yolks and place in a large bowl.
Add the mayonnaise, mustard, onion powder, Horseradish and 2 tablespoons bacon to the yolks.
Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.
Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg.
Repeat until all the eggs are filled.
Arrange the eggs on a platter and sprinkle with remaining bacon. Garnish with parsley if desired.