Bacon Horseradish Deviled Eggs Dish
Key Notes: Organic, Paleo, whole30, keto, gluten-free, low carb
These deviled eggs are always a hit at parties, disappearing almost as quickly as they appear on the table!
We like to bring them to barbecues and potlucks, because we always get compliments on them.
Everyone loves bacon and the surprising kick of horseradish makes them addictive. You can adjust the amount of horseradish depending how much of a punch you want it to pack.
If you get a chance to grow your own, horseradish is an easy, carefree perennial that can regrow from the smallest pieces without much, if any, intervention.
That makes it perfect to add to your organic herb garden.
A word of caution: fresh horseradish is much stronger than the preserved counterpart, so add a little at a time until you reach your desired flavor.
We use organic and free range eggs not only because the animals are healthier, but the eggs more nutritious, but they taste richer and better too! The yolks dark, firm, and beautiful, unlike their watery and pale mass-produced counterparts.
The issue we have with using generic bacon is that it is made from animals that have been treated with antibiotics and hormones, and the nitrates and preservatives in them are harmful to our bodies.
Nitrate free organic bacon and organic smoked pork belly gives us none of those things and doesn’t sacrifice flavor in the least.
This recipe makes one dozen deviled egg halves, but you can easily scale this up. Using a ziplock bag with the corner snipped off or a cake piping tool makes it a breeze to load the filling into the eggs.
- 6 organic, free range eggs
- 2 – 3 slices organic, nitrate free bacon or organic smoked pork belly, cooked and crumbled
- 1 teaspoon organic grated horseradish
- 4 tablespoons organic olive oil mayonnaise
- 1 tablespoon organic white vinegar
- 1 tablespoon organic dijon mustard
- Salt and pepper to taste
- Organic Paprika (optional: refrain if nightshade intolerant)
- Chopped parsley, for garnish (optional)
- Bring a pot of water to boil and add the eggs to the pot. Boil for 9 – 10 minutes, remove from heat and run the eggs under cold water (this will help the peeling process.)
- Peel the eggs, cut them in half lengthwise and remove the yolks into a ziplock bag or piping bag. Place the cooked egg whites on the platter you intend to serve them on.
- Add bacon crumbles, grated horseradish, mayo, white vinegar, dijon mustard, and salt and pepper to taste to the bag. Crush the yolks in the bag and mix the ingredients thoroughly until smooth and no lumps of egg yolk remain.
- Clip the corner off the ziplock bag (or piping bag) and pipe into the egg whites.
- Dust with paprika (if using) and garnish with parsley serve.