Holiday Party Deviled Eggs Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.
• Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.

Steps:

• In 3-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch.
• Heat to boiling over high heat.
• Immediately remove saucepan from heat and cover tightly.
• Let stand 10 minutes.
• Pour off hot water and run cold water over eggs to cool.
• Remove eggs from shells if serving the same day.
• Slice each egg lengthwise in half.
• Gently remove yolks and place in medium bowl.
• With fork, finely mash yolks. Stir in filling ingredients until blended.
• Line 15 1/2 x 10 1/2 " jelly roll pan with damp paper towels (to prevent eggs from rolling).
• Place egg white halves, cut sides up, on top of towels.
• Spoon about 1 rounded tablespoon yolk mixture into each half.
• Cover with plastic wrap and refrigerate up to 1 day.
• Garnish with sliced green onion or parsley leaves.