Bacon deviled eggs

Yield: 24 Servings

Measure Ingredient
12 larges Eggs; hard cooked; peeled, carefully sliced in half
½ cup Mayonnaise
¼ cup Sour cream
1 tablespoon Dijon mustard
1 tablespoon Prepared white horseradish
8 ounces Bacon; cooked crisp; drained, crumbled fine
4 \N Scallions; chopped fine


Put egg yolks into a small bowl and mash them with the back of a spoon.

Stir in mayonnaise, sour cream, mustard and horseradish. When yolk mixture is smooth, stir in bacon and scallions. Taste for seasoning. Using two spoons, stuff egg whites with the yolk mixture. From: "Beat This" by Add Hodgman.

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Feb 16, 1998

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