Holiday Horseradish Deviled Eggs

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.

3. 3

   Put the eggs in a small saucepan and cover them with salted water.

4. 4

   Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat.

5. 5

   Allow the eggs to sit for 10 minutes.

6. 6

   Remove eggs from pan and shock in ice water.

7. 7

   Peel the eggs and cut in half.

8. 8

   Remove the yolks to a medium-sized bowl.

9. 9

   Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper.

10. 10

    Mix until smooth and creamy.

11. 11

    Put the mixture into a piping bag.

12. 12

    Arrange the egg whites on a serving platter.

13. 13

    Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites.

14. 14

    Sprinkle each egg with some bacon and scallions.

15. 15

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.