Ingredients
-
12
-
1/2
-
1/4
-
1
-
8
-
4
-
1
-
-
-
-
-
-
-
-
Directions
Bacony Deviled Eggs, Think that all deviled eggs are basically the same?? Think again!!! The first time I made these, I literally piped the filing right into my mouth I give props to Ann Hodgman for this one , I bought Ann Hodgman’s cookbook when it first came out I’d never cared for deviled eggs, but something in the way she described them made me want to give this recipe a try Everyone in the family, including two picky kids, fell in love with these eggs and now as adults, they are constantly asking me to bring them to events use the full tablespoon of horseradish and have, on occasion, subbed wasabi when I’m out of horseradish That gives it an interesting color, but nobody minds , I am a southern girl and unfortunately did not like the taste or texture at all I followed the directions exactly (not adding horseradish) and found them to be dry and with not much flavor I tried two and threw the rest away
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Steps
|
1
Done
|
Plop the Egg Yolks Into a Bowl and Mash Them With the Back of a Spoon Until Smooth. |
|
2
Done
|
Stir in the Mayonnaise, Mustard, Sour Cream and Horseradish (if Using). |
|
3
Done
|
Ensure That the Mixture Is Very Smooth. |
|
4
Done
|
Add Into the Egg Mixture the Bacon and Green Onions. |
|
5
Done
|
Put the Egg Mixture Into an Icing Bag and Pipe the Mixture Into the Egg Whites. |
|
6
Done
|
Do not Try to Pipe These Using a Star Tip, the Bacon Will Jam Up the Tip. |
