Name Deviled eggs with bacon


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* 6 large eggs, hard boiled and peeled
* 1 tablespoon mayonnaise
* 1/2 teaspoon white vinegar
* 1 teaspoon prepared horseradish
* 1/2 teaspoon dry mustard
* Dash of Tabasco
* Salt and pepper to taste
* 4 slices bacon, cut into small pieces and cooked crisp
* Fresh parsley for garnish

Halve the eggs and carefully scoop out yolks; put yolks in a bowl. Add mayonnaise, vinegar, horseradish, mustard and Tabasco; blend well. Season to taste with salt and pepper, then divide filling among the 12 egg white halves. Cover and store in refrigerator if not serving right away. When ready to serve, sprinkle the eggs with bacon bits and chopped parsley.

Could be a whole new tradition. Makes 12 pieces.

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