Recipe: Bacon Deviled Eggs

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From: Nancy,.SanFran

Bacon Deviled Eggs
Serving Size: 24

12 large eggs; hard cooked -- peeled
carefully sliced in half
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon prepared white horseradish
8 ounces bacon; cooked crisp -- drained
crumbled fine
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.

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