|
|
|
Bacon Deviled Eggs
12 lg Eggs; hard cooked; peeled,
118 ml Mayonnaise
59 ml Sour cream
15 ml Dijon mustard
15 ml Prepared white horseradish
227 g Bacon; cooked crisp;
4 Scallions; chopped fine
Put egg yolks into a small bowl and mash them
with the back of a spoon. Stir in mayonnaise, sour cream, mustard and
horseradish. When yolk mixture is smooth, stir in bacon and scallions. Taste
for seasoning. Using two spoons, stuff egg whites with the yolk mixture.
From: "Beat This" by Add Hodgman. Posted to MC-Recipe Digest by Nancy Berry
on Feb 16, 1998
Yields: 24 Servings
|
|
- 