Lemon, Horseradish Mustard, and Bacon Deviled Eggs

ng_deviledeggsA savory, fluffy egg yolk mixture tops hard boiled egg whites for a delicious treat. This simple recipe would make a great addition for a picnic! It uses bacon mayonnaise which is easy to make, delicious, and frugal too. The lemon juice helps cut the richness of the egg yolks and the mayo and adds a bright note, and the horseradish mustard gives a bit of a bite. Yum! I made these on Easter and everyone loved them.

A few points about the bacon mayonnaise (you can find the recipe here). I used a hand/stick blender to make my mayo with it, as outlined here. And I also had to use two egg yolks. Once again, I didn’t have actual bacon grease (though it would be delicious)  so instead I substituted some of my freshly rendered lard. If you really wanted to go wild with the bacon flavor, not only use bacon grease in the mayo, but crumble up some cooked bacon and sprinkle on top or mix in the filling!

Enjoy

Lemon, Horseradish and Bacon Deviled Eggs

Yields 24 egg Halves

Feel free to play around with the ingredients. I am sure a variety of mustards would work here.

    1 recipe of Bacon Mayonnaise *See notes above*
    12 eggs
    1/2-1 tablespoon horseradish mustard
    2-3 tablespoons lemon juice
    salt and pepper

1-Make the mayonnaise according to directions. Place in refrigerator.

2-Hard boil 12 eggs. Here’s how I do it: Gently place eggs in a pot, , and cover with cold water. Bring to a boil, and simmer very gently for about 10-15 minutes). Run cool water over it until you have cooled the eggs. Peel by gently cracking the shell and peeling it off. Rinse again.

3-Cut the hard boiled eggs in half, and gently lift out the egg yolks and put them in a food processor. Arrange the egg whites on a plate.

4-To the egg yolks add about 3 tablespoons of the bacon mayonnaise, 1/2 tablespoon of horseradish mustard, and 2-3 tablespoons of lemon juice. Sprinkle in a little salt and pepper and then pulse until smooth and creamy. Taste at this point, you may want to add more horseradish mustard, mayo, lemon juice, or salt and pepper.

5-With a small spoon, divide the egg yolk mixture into the cooked egg whites. Sprinkle with a little paprika, if desired. Serve immediately or chill.

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

    • KimiHarris says

      Laryssa,

      Elena will eat a ton too, if I let her. :-)

      Deanne,

      That’s so cute! LOL

      Diane,

      Hope you like them! :-)

  1. Dr. Allison Low says

    I just made the bacon mayo and the eggs are cooking! Looks like “delivered” eggs for dinner-YUM!

    Dr. Allison

  2. says

    Kimi–

    I write for examiner.com on sustainable food, and was wondering if I could post this recipe for my readers this week. I didn’t see another way to contact you, and so am leaving a comment here instead.

    Thanks!

  3. chris says

    Hi. I was thinking of making something like this but I was worried that the bacon mayo might cause the deviled egg filling to be a little too stiff or seize up once refrigerated. Did you have a problem with that, or was the filling still nice and creamy (and bacony!)?

Trackbacks

  1. [...] Lemon Bacon Deviled Eggs: A savory, fluffy egg yolk mixture tops hard boiled egg whites for a delicious treat. This simple recipe would make a great addition for a picnic! It uses bacon mayonnaise which is easy to make, delicious, and frugal too. The lemon juice helps cut the richness of the egg yolks and the mayo and adds a bright note, and the horseradish mustard gives a bit of a bite. Yum! [...]

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