Ryan's Deviled Eggs Recipe

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Ryan's Deviled Eggs

Kathy R


I named these after my nephew who is responsible for finding this recipe. Several years ago he was sick at school. While waiting for his mom to pick him up from the nurse's office, he overheard a conversation about this recipe. It sounded so good to him that he pestered his mother until she called the school the next day to get the recipe.

The first time my sister made these she brought them to my house for Easter. She and her family actually had to pull the car over to put the eggs in the trunk because they couldn't stop eating them. Yes, they are *that* good!

★★★★★ 2 votes
2-12, depending on your will power and cholesterol level
10 Min
20 Min


extra large eggs, hard boiled
1/2 c
1/4 c
sour cream
1 Tbsp
horseradish sauce
1 Tbsp
dijon mustard
1/2 lb
bacon, cooked and crumbled finely
scallions, only the green part, finely chopped


1Cool eggs and peel under cold running water.

Slice eggs in half.

Remove yolks and mash in a medium sized bowl.

Add the rest of the ingredients (mayonnaise through scallions) to the yolks.

*Fill 1 quart baggie with the yolk mixture. Cut off the tip of one side and fill the egg whites.

Put in fridge to let the flavors mingle.

*If you need to transport them, you can fill them once you reach your destination. That'll also cut down on how many your family sneaks in the car!

About this Recipe

Course/Dish: Other Appetizers
Hashtag: #Deviled eggs