Petitchef

Deviled eggs with bacon and cheese

Appetizer
4 servings
15 min
10 min
Very Easy

Ingredients

Number of serving: 4
12 eggs (over a week old - easier to peel)

5 strips of bacon

0.5 cup of mayonnaise

2 tablespoon of mustard

2 tablespoon of horseradish

4 tablespoon of finely grind cheddar cheese

1 pepper to taste

1 paprika to decorate

1 chives to decorate

Preparation

  • Place eggs in a saucepan, cover with cold water about 1 inch above eggs. Bring water to a boil and immediately remove from heat.
  • Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool by rinsing eggs under cold running water.
  • Meanwhile, place bacon in a skillet and cook over medium-high heat until evenly brown.
  • Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute. Crumble and set aside in a bowl.
  • Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to the bacon bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese.
  • Stir in mustard and horseradish. Fill egg white halves with the yolk mixture, sprinkle paprika and chives and refrigerate until serving.





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