This Easter I realized that I had never made deviled eggs. Partly because my husband and kids do not like them and partly because my mom is always the one to make them for family gatherings. With the quarantine in session, my new goal was to try to come up with a version of deviled eggs that used what I had on hand and with flavors that I thought might persuade my family to eat them. It was a success. I actually liked the filling so much I used pretzels to scoop the bowl clean! If you like horseradish, try out this spicier version of the classic deviled egg!

Horseradish Bacon Deviled Eggs 

6 Hard boiled Eggs

2 teaspoons Dill Pickle juice

2 Tbl Mayo

1-2 Tbl Prepared Creamy horseradish

1/4 tsp salt

1/2 tsp white pepper (or substitute black pepper)

Ground black pepper

1-2 strips cooked bacon coarsely chopped

Basil or Parsley for garnish



Prepare hard boiled eggs. I use my Instapot, which I love! To do this method, add 1 cup water, and then you can lay eggs on a single layer on the Instapot wire rack. Cook for 5 minutes for a slightly softer yolk or 6-7 for a harder yolk. Let the steam naturally release for 5 minutes and then transfer eggs to ice bath.  

You can also place eggs in a large saucepan and add enough water to cover the eggs by one inch. Cover and bring to boil. Remove pan from heat and let stand covered for 11-12 minutes. Then transfer eggs to ice bath until cold.

Peel eggs and halve them lengthwise. Gently scoop out the yolks and place them in a mixing bowl. Add dill pickle juice, mayo, horseradish, salt, and pepper and mix with a fork until desired consistency.  Scoop egg mixture into egg white cavities, loosely cover, and refrigerate for at least an hour. Top with ground black pepper, cooked and chopped bacon pieces, and basil or Parsley before serving. Enjoy!