Introduction
You’ve found the ultimate party appetizer that combines smoky, spicy, and tangy flavors in one irresistible bite. These bacon horseradish deviled eggs elevate the classic with the perfect kick of heat and a satisfying crunch. They’re guaranteed to be the first platter to disappear at any gathering.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 deviled egg halves
Ingredients
- 12 large hard boiled eggs, (peeled)
- 1/3 cup light or regular mayonnaise
- 1 tablespoon creamed horseradish
- 1 tablespoon sweet pickle relish
- 2 teaspoons prepared yellow mustard
- salt, (to taste)
- freshly ground black pepper, (to taste)
- 6 slices crispy cooked bacon, (crumbled and divided)
- smoked paprika, (for garnish)
Instructions
- Carefully slice the peeled hard boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Arrange the empty egg white halves on a serving platter.
- To the egg yolks, add the mayonnaise, creamed horseradish, sweet pickle relish, and yellow mustard. Use a fork to mash and stir until the mixture is mostly smooth.
- Stir in half of the crumbled bacon. Season the filling mixture with salt and freshly ground black pepper to your taste.
- Using a spoon, a piping bag, or a small cookie scoop, fill each egg white half with the yolk mixture.
- Garnish each deviled egg with a light sprinkle of the remaining crumbled bacon and a dusting of smoked paprika. Serve immediately or chill until ready to serve.
Variations
- Piped Filling: For a more elegant presentation, spoon the filling into a piping bag fitted with a star tip and pipe it into the egg whites.
- Extra Spicy: For more heat, add an extra teaspoon of creamed horseradish to the yolk mixture.
- Horseradish Swap: Substitute the tablespoon of creamed horseradish for 2 teaspoons of freshly grated horseradish root for a sharper, fresher kick.
- Savory Garnish: Instead of smoked paprika, garnish with finely chopped fresh chives or a small slice of cornichon pickle.
Tips for Success
- For easy-peel eggs, use eggs that are at least a week old and immediately shock them in an ice bath after boiling.
- To ensure your filling isn’t runny, make sure your cooked bacon is drained of excess fat and cooled completely before crumbling.
- Taste the filling before seasoning with salt, as the bacon, relish, and mustard all contribute saltiness.
- For the smoothest filling, press the yolk mixture through a fine mesh sieve before adding the bacon.
Storage & Reheating
Store deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. Keep them chilled until ready to serve; they are meant to be eaten cold and should not be reheated.
FAQ
Can I make these ahead of time?
Yes, you can prepare the egg whites and the filling separately up to one day in advance. Store them in separate airtight containers in the fridge and assemble no more than a few hours before serving for the best texture.
What is creamed horseradish?
Creamed horseradish is grated horseradish root preserved in vinegar, often with sugar and oil or cream added to mellow its intensity. It’s sold in jars in the condiment aisle near the mustards and pickles.
Can I use Greek yogurt instead of mayonnaise?
You can substitute an equal amount of plain Greek yogurt for a tangier, lighter filling, but the texture will be slightly less rich and creamy.
My filling is too thick. How can I thin it out?
Add more mayonnaise, one teaspoon at a time, until you reach your desired consistency. You can also use a teaspoon of the liquid from the pickle relish jar.
Why are my deviled eggs watery?
This is usually caused by the eggs being too fresh (making them harder to peel cleanly) or not being cooled completely before assembling. Ensure your egg whites are patted dry with a paper towel before filling.
Can I use precooked bacon?
Absolutely. Pre-cooked bacon crumbles from the store will work in a pinch. For the best flavor and texture, however, freshly cooked, crispy bacon is recommended.
