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A metal egg tray filled with deviled eggs topped with crumbled bacon.
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5 from 4 votes

Bacon Horseradish Deviled Eggs

These Bacon Horseradish Deviled Eggs take classic deviled eggs to a new level. They're creamy, tangy , and smoky with just the right kick from horseradish.
Prep Time15 mins
Cook Time0 mins
0 mins
Total Time15 mins
Course: Appetizer
Cuisine: American
Servings: 24 deviled eggs
Calories: 57kcal


  • 12 large hard boiled eggs, peeled
  • 1/3 cup light or regular mayonnaise
  • 1 tablespoon creamed horseradish
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons prepared yellow mustard
  • salt, to taste
  • freshly ground black pepper, to taste
  • 6 slices crispy cooked bacon, crumbled and divided
  • smoked paprika, for garnish


  • Use a sharp knife to slice the hard-boiled eggs in half, lengthwise. Use the tines of a fork to carefully remove yolks and transfer them to a medium bowl. Mash the yolks with a fork until crumbly. Add mayonnaise, creamed horseradish, sweet relish, mustard, and salt and pepper, to taste. Mix well. Stir in 3/4 of the crumbled bacon (4 slices) and retain the rest for garnish.
  • Place egg yolk mixture in a one gallon plastic storage bag. Squeeze the mixture down to the corner of the bag and snip off the corner tip with scissors. Squeeze egg yolk mixture into egg whites. Garnish the eggs with remaining bacon crumbles and sprinkle, lightly, with smoked paprika.


Serving: 1egg | Calories: 57kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 125mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg