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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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BACON DEVILED EGGS 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. Ingredients:
12 hard boiled eggs peeled and halved |
1/2 cup mayonnaise |
1/4 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 |
Directions:
1. Put egg yolks in a small bowl and mash with the back of a spoon until smooth.
2. Stir in mayonnaise sour cream mustard and horseradish.
3. When the yolk mixture is smooth stir in bacon and scallions.
4. Using two spoons stuff egg whites with yolk mixture.
5. Cover with plastic wrap and chill.
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