Bacony deviled eggs

Yield: 24 servings

Measure Ingredient
12 larges Hard-boiled eggs peeled and halved
½ cup Mayonnaise
¼ cup Sour cream
1 tablespoon Dijon mustard
1 tablespoon Prepared white horseradish or to taste
8 ounces Bacon, cooked crisp drained and crumbled fine
4 Scallions, finely chopped

Put the egg yolks in a small bowl and mash them with the back of a spoon until smooth. Stir in the mayonnaise, sour cream, mustard, and horseradish. When the yolk mixture is smooth, stir in the bacon and scallions. Taste for seasoning. Using two spoons, stuff the egg whites with the yolk mixture. Cover with plastic wrap and chill until ready to serve.

Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 102-103 Submitted By DIANE LAZARUS On 03-20-95

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