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!
- 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