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Horseradish & Bacon Deviled Eggs

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
Calories 88kcal
Author Katie


  • 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


  • 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.


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