Bacon Horseradish Deviled Eggs

These Bacon Horseradish Deviled Eggs were one of my first recipes on the blog that I’m bringing back to life with new photographs… because they’re just THAT GOOD!

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Because it’s football season and everyone loves deviled eggs, right?!  These deviled eggs pack a serious punch of flavor.  The horseradish isn’t overwhelming, but just enough to give them a tiny kick.

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And then there’s BACON.  Ohhhh glorious bacon!  😮  I love ANY kind of deviled eggs.  I came up with and have been enjoying this recipe since about 2010 or 2011, but they were originally posted on the blog in 2012.

My original photograph in February 2012

There’s a little trick to boiling eggs.  And it’s really not a “trick” because it’s so darn easy to get them right (I found this out after I mutilated dozens of them!).  You’re supposed to put them in a big pot (one layer of eggs), cover them with cool water just over the top of the eggs, and bring them to a boil over medium high heat.  Once they START to boil, you immediately remove them from the heat, cover the pot, and let them sit for 15-20 minutes.  Simple enough!

If you love deviled eggs as much as I do… be sure to check out these Pimento Cheese Deviled Eggs and Classic Deviled Eggs, too!

Originally published on February 4, 2012 and updated October 15, 2016.

Bacon Horseradish Deviled Eggs

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★★★★★ 5 from 1 reviews

• Yield: 24

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Ingredients

• 12 hard boiled eggs, peeled and sliced lengthwise
• 1/3 cup mayonnaise
• 1 tablespoon prepared horseradish
• 1/4 cup sweet relish
• 2 teaspoons spicy mustard
• 1/2 teaspoon ground pepper (or more, to taste)
• 1/3 cup recipe bacon pieces OR 4-6 slices of crispy fried bacon, crumbled
• 1-1/2 teaspoons paprika
• Fresh chopped parsley (optional)

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Instructions

1. Remove yolk from hard boiled eggs and place in a medium bowl. Mash yolk with a fork until crumbly.
2. Add mayonnaise, horseradish, relish, mustard, pepper and bacon pieces and stir well to combine.
3. Place ina piping bag or a plastic storage bag (if placing in plastic storage bag, place in a corner of the bag and cut the corner tip off of the bag).
4. Squeeze egg yolk mixture into the egg whites.
5. Sprinkle with paprika and parsley, if desired.