Zippy Deviled Eggs

Zippy Deviled Eggs

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Irana Grenier


I make these for potlucks and everyone goes wild!!


★★★★★ 2 votes

1 Hr
10 Min
Stove Top


  • 12
    boiled eggs, peeled
  • 1 Tbsp
    mayonnaise, more or less
  • 1 Tbsp
    sour cream, more or less
  • 1 1/2 tsp
    dijon mustard, more or less
  • 1/2 tsp
  • 2 slice
    bacon, cooked crisp and crumbled
  • 1 can(s)
    sliced olives
  • 1 can(s)
  • 1 jar(s)
    roasted red pepper
  • ·
  • ·
    dried dillweed

How to Make Zippy Deviled Eggs


  1. Slice boiled eggs in half. Over a medium bowl, squeeze eggs gently from end to end to remove yolk; set whites aside.
  2. Add mayonaise, sour cream, mustard, horseradish, and bacon; mix with an electric mixer until creamy.
  3. Place mixture back into whites.
  4. Top each egg separately, some with olive slices, some with tiny shrimp, some with roasted red pepper; sprinkle with dillweed. (Remember to leave some plain to top with paprika for those who like them plain.)

Printable Recipe Card

About Zippy Deviled Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American

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