1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (35g) Recipe makes 12 servings The following items or measurements are not included below: low-fat mayonnaise
Calories 52
Calories from Fat 36		(69%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 95mg		31%
Sodium 61mg		2%
Potassium 40mg		1%
Total Carbohydrate 0.5g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.4g
Protein 3.2g		6%
detailed view... how is this calculated?

Bacon and Horseradish Deviled Eggs

Recipe #346125 | 15 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Sarah_Jayne
Dec 30, 2008

Come on,you know that sounds good! I developed these after attempting to overcome an addiction to bacon and horseradish dip I developed on my recent trip to the States. You can even make these vegetarian by using the Bacos bacon bits that are made out of soy instead of the actual bacon. The recipe can be scaled up pretty easily for bigger crowds. Also, this is one of those times when I am not totally clear on how to translate an ingredient from UK to US. I used what is called 'horseradish sauce' here in the UK. Which, I remember being somewhere in between prepared horseradish and horseradish cream in the States. So, I put one but you can probably use either.

SERVES 12 (change servings and units)

Ingredients

6 hardboiled egg
4 tablespoons low-fat mayonnaise
2 teaspoons horseradish cream
2 teaspoons dried onion flakes
2 slices bacon, cooked until crispy
dried parsley, to garnish

Directions

1
Cut the eggs in half lengthwise.
2
Scoop out the yolks and put them into a bowl.
3
Mash the eggs together with the mayonnaise, horseradish cream and the onion flakes.
4
Crumble the bacon into the bowl and stir through the egg mixture.
5
Put the egg yolk mixture back into the eggs and sprinkle each with a bit of dried parsley to garnish.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Sweet and Spicy Tomatoes

Sugar, Salt & Vinegar Red Tomatoes

Curried Carrot and Coriander Soup

Apple Coffee Cake With Crumble Topping

Cherry Cola Float

Featured Reviews for This Recipe

From: Diana #2

On Apr 1, 2009

I really like horseradish, so I knew I had to make this particular recipe. I wasn't disappointed. This was a nice change from the 'normal' deviled eggs out there. Thanks Sarah Jayne. Made for Auzzie/NZ Recipe Swap #27.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef Come Lately

On Jan 2, 2009

What a wonderful idea! Looking for some appetizer recipes to jazz up New Years... I came across this and thought it a great blend of flavors. I substituted prepared horseradish for the horseradish cream (only because that's what I had).. and used paprika on top instead of parsley (for the same reason). My family loved 'em!

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews