Don’t miss a post! Subscribe to receive new post updates via email:

Katie's Cucina

Horseradish & Bacon Deviled Eggs

Thank you World Market for sponsoring today’s recipe. As always, all opinions are my own.

Horseradish & Bacon Deviled Eggs

If you read my weekly newsletter I warned you that I would be sharing 3 new deviled egg recipes this week. I partnered with my friends at World Market to create these deviled egg recipes. Today, is my second spiced up non traditional deviled egg recipe. This recipe for Horseradish & Bacon Deviled Eggs was a big hit. I mean, come on, who doesn’t love bacon? You add bacon to just about anything and 9 times out of 10 people will eat it!

Horseradish & Bacon Deviled Eggs

If your anything like me, you love Easter Entertaining. I’ve already started the menu plan. And deviled eggs are definitely on the menu! The World Market blog has tons of Easter Recipes (as well as I) to get you ready!

Horseradish & Bacon Deviled Eggs

Once again I used a simple seasoning mix from World Market as the base flavor for my Horseradish & Bacon Deviled Eggs. Then added in the typical mix-ins and topped with crispy bacon and fresh parsley. I promise you the longest part of this recipe is just peeling the eggs.

Horseradish & Bacon Deviled Eggs

Shop the post: Creamy Horseradish Deviled Egg Seasoning Mix, Ivory Distressed Bunny 6 Egg Plate, Coconut Twig Placemat, Bright Speckled Eggs, Natural Fiber Bunnies, Seersucker Napkins

Horseradish & Bacon Deviled Eggs

If your doing Easter entertaining definitely add these Horseradish & Bacon Deviled Eggs  and my Shrimp Creole Deviled Eggs to your menu! Your guest will love them and love this spiced-up deviled egg recipe! For more fun Easter ideas check these out:

Bless’er House Blog | Easter Brunch Tablescape

Baked by Joanna | Easter Picnic

Made by a Princess | Easter Entertaining Ideas

Print Recipe

Horseradish & Bacon Deviled Eggs

Yield: 12

Prep Time: 25 minutes

Total Time: 25 minutes


  • 6 hard boiled eggs
  • 4 tablespoons mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoon Creamy Horseradish Deviled Egg Seasoning Mix
  • 1 teaspoon white wine vinegar
  • 1 tablespoon fresh parsley, minced
  • 2 strips of bacon, crumbled and divided


  1. Peel and halve hard-boiled eggs lengthwise.
  2. In a bowl, mash yolks in a small bowl. Stir in the mayonnaise, dijon mustard, seasoning, and white wine vinegar. Using a hand mixer, mix for 30 seconds or until creamy.
  3. Fill the filling into a plastic ziplock bag. Cut a corner of the bag off, pipe into each egg. Top each egg with crumbled bacon and freshly minced parsley. Enjoy immediately.

*Store eggs in a sealed container in the refrigerator for up to 3 days!

Adapted from Urban Accents


Never Miss a Recipe!

Subscribe to receive new post updates and weekly newsletters directly in your inbox:

Send Me:

Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /home/kjasiewicz21/webapps/katiescucina/wp-content/themes/katiescucina/single.php on line 74


  1. Pingback: 24 Deliciously Creative Deviled Eggs #SundaySupper - Sunday Supper Movement

Leave a Comment