Bacony deviled eggs
24 servings
Ingredients
Quantity | 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 |
Directions
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
Related recipes
- Bacony creamed spinach
- Black devil
- Devil food cake
- Devil sauce
- Devil's shrimp
- Deviled almonds^
- Deviled cauliflower
- Deviled chicken
- Deviled chops
- Deviled eggs
- Deviled eggs #3
- Deviled eggs with rice
- Deviled ham dip
- Deviled ham sandwich
- Deviled mice
- Deviled oysters
- Deviled tomatoes
- Deviled turkey
- Devilled chicken
- Devils baked beans