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! 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!
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*
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.
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