Difference between revisions of "Bacon Deviled Eggs"
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* 4 [[scallions]] finely chopped | * 4 [[scallions]] finely chopped | ||
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# Put [[egg]] yolks in a small bowl and mash with the back of a spoon until smooth. | # Put [[egg]] yolks in a small bowl and mash with the back of a spoon until smooth. | ||
# Stir in [[mayonnaise]], [[sour cream]], [[mustard]] and horseradish. | # Stir in [[mayonnaise]], [[sour cream]], [[mustard]] and horseradish. | ||
Latest revision as of 06:55, 14 July 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Mesquite, Texas in 1989. I have made this on several occasions. I love this recipe. One of my favorite appetizers. From "Catsrecipes Y-Group"[1]
Ingredients
- 12 hard boiled eggs peeled and halved
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared white horseradish
- 8 ounces bacon cooked crisp drained and crumbled fine
- 4 scallions finely chopped
Procedures
- Put egg yolks in a small bowl and mash with the back of a spoon until smooth.
- Stir in mayonnaise, sour cream, mustard and horseradish.
- When the yolk mixture is smooth stir in bacon and scallions.
- Using two spoons stuff egg whites with yolk mixture.
- Cover with plastic wrap and chill.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
