When I realized it was my turn to post a recipe this week, it was a total no-brainer! With Easter this weekend, I knew it was time to share my deviled egg recipe with you. This recipe is from a close family friend and I swear it took us YEARS to convince her to give it to us. (I really should make you guys wait longer for this one.) Whether it’s picnics, summer cookouts, or Easter lunch, this is one of my go-to sides. Y’all, just about every time I make these, someone at the table says “these are the best deviled eggs they have ever eaten!” Taste buds don’t lie. Whip these up for your guests after church this weekend and you’ll have everyone going back for seconds!
Horseradish Deviled Eggs
:: 8 hardboiled eggs
:: 1/4 cup mayo
:: 1 tsp. vinegar
:: 1 tsp. prepared mustard
:: 1/4 tsp. salt (more or less to taste)
:: 1/2 tsp. horseradish
:: 3 strips cooked bacon, crumbled
:: dash of pepper
:: chopped chives
1 | Carefully remove the shell from your hardboiled eggs. My Grandmother swears that fresh eggs are not ideal. She likes to use eggs that have been in her refrigerator for several days. I can’t tell if it’s mind over matter but they do seem to peel easier when they aren’t new.
2 | Cut eggs in half lengthwise and scoop out all of the yolks.
3 | In a small bowl, mash your yolks with a fork. Mix in mayo, vinegar, mustard, pepper, salt, horseradish, and crumbled bacon. Stir together well with a fork. The actual recipe calls for a little bit more salt. I find it too salty so I reduced it to 1/4 tsp for this recipe. Feel free to add more or less (a little bit at a time!) to your taste.
4 | Spoon your yolk mix into the egg white halves. Garnish with chopped chives. These can be made a day ahead of time and refrigerated overnight.
I hope you all have a wonderful Easter weekend!
“Fear not, for I know that you seek Jesus who was crucified. He is not here, for he is risen.” Matthew 28:5-6.