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Horseradish & Bacon Deviled Eggs
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Horseradish & Bacon Deviled Eggs

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!
Course Appetizer
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 servings
Calories 88kcal
Author Katie

Ingredients

  • 6 hard boiled eggs
  • 4 tablespoons mayonnaise
  • ½ 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

Instructions

  • Peel and halve hard-boiled eggs lengthwise.
  • 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.
  • 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.

Notes

For the easiest storage option, store the filling and egg whites separately in the fridge. Then fill just before serving!

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 88mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg