A picnic and party standby for decades, the classic deviled egg is an appetizer asking for experimentation. We’ve taken the traditional Southern recipe and added a double punch of flavor with both horseradish and Dijon mustard. Acidity from fresh lemon juice and crisp, salty bacon rounds out an amazing flavor profile that will have everyone asking for the recipe.
Depending on your schedule, the deviled eggs can be made ahead at various points of preparation. Unpeeled hard-cooked eggs may be refrigerated for up to 1 week and can be peeled up to 8 hours before serving. White halves should be refrigerated, covered with a damp paper towel, in an airtight container. The egg yolk mixture may be stored in the resealable plastic bag before snipping the corner. Slightly knead the bag to soften yolk mixture before filling the whites. Prepared deviled eggs may be stored, covered, in the refrigerator for up to 2 hours.
Some notes about cooking hard-boiled eggs from our culinary team:
• Eggs will be much easier to peel if they are at least a week old before boiling.
• Gas and induction cooktops boil water faster, so eggs may require longer standing time.
• Extra-large eggs will require longer standing time.
• Altitude – water boils faster at higher altitudes, so eggs will require longer standing time.
• Both eggs and water at the beginning of cooking should start cold.
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