Dewald’s Crispy Bacon Deviled Eggs
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared horseradish
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 6 slices of bacon, cooked and crumbled
– Chopped fresh chives or paprika for garnish (optional)
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they’re well broken up.
3. Stir in the mayonnaise, mustard, horseradish, salt, and pepper until the mixture is smooth and creamy.
4. Spoon the yolk mixture evenly into the egg white halves.
5. Sprinkle the tops with crumbled bacon.
6. Garnish with a crispy strip of bacon as in the picture, chopped chives or paprika, if desired.
7. Cover and refrigerate for at least 30 minutes to allow the flavours to meld. * See note
8. Serve chilled and enjoy!
Note from Dewald:
Don’t refrigerate the crispy bacon strips as they will turn soggy. Let your imagination run wild by decorating the deviled eggs with something interesting. Maybe even toothpick flags.