So after Easter we all have all these eggs and lets face it there are really just a couple of things to do with them Egg Salad, and Deviled Eggs. Now we all know the traditional way of making them… Well I am traditional most of the time other times I rebel :-). So this year I rebelled and made a batch of Horseradish and BACON Deviled Eggs… This is also a lighter recipe in my opinion
6 eggs (hard boiled and peeled)
3 tablespoons Sour Cream (you could also use low fat or even Fat free)
2 tablespoons stone ground mustard
1 tablespoon prepared horseradish
Pinch cracked black pepper
2 tablespoons thinly sliced scallion greens (optional for garnish)
- Slice peeled eggs in half, gently remove yolk into a separate bowl and save for next step, save whites off to the side. If any white fell apart don’t worry just toss it in to the bowl
- Add chopped bacon, sour cream, stone ground mustard, yellow mustard, horseradish, relish, salt and pepper to the reserved yolk. Mix until all well incorporated.
- Spoon yolk mixture into a resealable bag, try to remove as much air as possible. Cut one corner of the bag and use this to pipe the mixture in to the reserved whites.
- Garnish with scallion and then lightly sprinkle the paprika over top!
Now for a bit of a tip. Do your eggs ever look like the ones above when you try to peel them after Easter? Well I had an idea and that is that maybe the eggs are just too cold to peel, and well I was right so try letting your eggs either sit on the counter and warm up or warm them under some running water before peeling them! Here is what mine looked like after I did that.
Yep you got it much better!