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
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