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.
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.
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!
Originally published on February 4, 2012 and updated October 15, 2016.
- 12 hard boiled eggs, peeled and sliced lengthwise
- ⅓ cup mayonnaise
- 1 tablespoon prepared horseradish
- ¼ cup sweet relish
- 2 teaspoons spicy mustard
- ½ teaspoon ground pepper (or more, to taste)
- ⅓ cup recipe bacon pieces OR 4-6 slices of crispy fried bacon, crumbled
- 1-1/2 teaspoons paprika
- Fresh chopped parsley (optional)
- Remove yolk from hard boiled eggs and place in a medium bowl. Mash yolk with a fork until crumbly.
- Add mayonnaise, horseradish, relish, mustard, pepper and bacon pieces and stir well to combine.
- 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).
- Squeeze egg yolk mixture into the egg whites.
- Sprinkle with paprika and parsley, if desired.