Easter Deviled Eggs

Horseradish Tarragon Deviled Eggs with Bacon

Yield: 24 Servings


12 Eggs

1/4 Cup Mayo

1 Tablespoon Dijon Mustard

1 Tablespoon Horseradish

1 Pinch Cayenne Pepper

2 Tablespoon Tarragon

Salt to Taste

White Pepper to Taste

3 Strips Crisp Bacon


1. Place eggs in pot and cover with cold water, add one tablespoon of salt. Bring to boil. Once boiling, reduce heat to a low simmer. Simmer for 10 minutes. Cool eggs under cold running water. Peel and cut in half, remove yolks.

2. In food processor, combine yolks with mayo, Dijon Mustard, horseradish, cayenne and tarragon. Blend until smooth and season to taste.

3. Put yolk mixture in a pastry bag with star tip. Pipe back into 1/2 eggs.

4. Garnish with crisp bacon.

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