Recipe

Name Horseradish Deviled Eggs
Source Food Network
Course Appetizer
Original

4 slices bacon
6 eggs
3 tablespoons mayonnaise
1/2 teaspoon cayenne
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
Pinch salt
Pinch cracked black pepper
2 tablespoons thinly sliced scallion greens

Directions
Preheat the oven to 400 degrees F.

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.

Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.

Read more at: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/holiday-horseradish-deviled-eggs-recipe.html?oc=linkback

Parsed Ingredients
whole fraction measure ingredient
4 slices bacon
6 eggs
3 tablespoon mayonnaise
1/2 teaspoon cayenne
2 tablespoon prepared mustard
1 tablespoon prepared horseradish
2 tablespoon thinly sliced scallion greens

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