Ryan's Deviled Eggs
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!
- 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
How to Make Ryan's Deviled Eggs
- 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!