Deviled Eggs

Deviled Eggs

These have a bit of extra devil with the addition of horseradish. The ones in the photo were additionally garnished with bacon because I had a piece left over from breakfast. How can you ever go wrong with bacon?


8 eggs, hard boiled and peeled (see "Eggs, Perfect Boiled")
3 T Mayonaise
1 t Mustard (or to taste)
2 t Horseradish* (or to taste)
Salt & Pepper to taste
Paprika for garnish


Cut the eggs in half and scoop out yolks into a bowl. Mash yolks with a fork until they are lump free and mix in remaining ingredients. Fill white halves with yolk mixture with a spoon, or put filling into baggie and cut corner to pipe mixture in for a nicer presentation.

*We have had good results with Beaver brand horseradish from Beaverton, Oregon. It's got some heat and keeps well.