Bacon Horseradish Deviled Eggs

Introduction

These Bacon Horseradish Deviled Eggs elevate the classic appetizer with a savory and zesty kick. You get the perfect creamy texture paired with smoky, crispy bacon and the unmistakable tang of horseradish. They’re an impressive and flavorful dish that’s sure to disappear quickly at any gathering.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

Slice the 12 peeled hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the empty egg white halves on a serving platter.
To the bowl with the yolks, add the mayonnaise, creamed horseradish, sweet pickle relish, and yellow mustard. Mash and mix with a fork until smooth and fully combined.
Season the yolk mixture with salt and freshly ground black pepper to your taste. Stir in half of the crumbled bacon.
Spoon or pipe the yolk filling evenly into the cavities of the 24 egg white halves.
Garnish each deviled egg with the remaining crumbled bacon and a light sprinkle 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 before filling the egg whites.
Spicy Kick: Add a few dashes of hot sauce or a pinch of cayenne pepper to the yolk mixture along with the other seasonings.
Herby Twist: Fold 1-2 tablespoons of finely chopped fresh chives or dill into the yolk filling for a bright, fresh flavor.
Single-Bite Appetizer: For easier serving at a party, use a melon baller to create small, round yolk filling balls and place them on cucumber slices or crackers instead of in the egg whites.

Tips for Success

For easy-peel hard-boiled eggs, start with older eggs (about 1-2 weeks old) and add a tablespoon of baking soda or vinegar to the boiling water.
To achieve ultra-smooth filling, press the yolk mixture through a fine-mesh sieve before adding the bacon.
Let the cooked bacon cool completely on a paper towel before crumbling to ensure it stays crispy and doesn’t make the filling greasy.
Chill the filled deviled eggs for at least 30 minutes before serving; this allows the flavors to meld and makes them easier to handle.

Storage & Reheating

Store deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. For best results, keep them chilled until ready to serve. Deviled eggs are not recommended for reheating, as they are meant to be served cold.

FAQ

Can I make these deviled eggs ahead of time?

Yes, you can prepare the filling and store it separately from the egg whites in the refrigerator for up to one day. Fill the whites just before serving for the best texture.

Is there a substitute for creamed horseradish?

The recipe is best with creamed horseradish for its specific texture and flavor. Prepared horseradish (without cream) is much stronger, so if you must use it, start with 1 teaspoon and adjust to taste.

My filling is too runny. How can I fix it?

Ensure your hard-boiled eggs are completely cooled before using. If the filling is still loose, you can add a little more crumbled bacon to help thicken it, or chill the mixture for 15-20 minutes before piping.

Can I use bacon bits instead of cooking bacon?

Real, crispy cooked bacon provides superior flavor and texture. Pre-packaged bacon bits often lack the necessary smokiness and crunch.

Why did my egg yolks have a green ring?

A greenish-gray ring around the yolk is a sign of overcooking. To prevent this, cook eggs just until the yolks are set and immediately transfer them to an ice water bath to stop the cooking process.

How do I pipe the filling without a piping bag?

You can use a sturdy plastic storage bag. Spoon the filling into the bag, push it down to one corner, twist the top closed, and snip off a small piece of the corner to create a DIY piping bag.