Shelly's Recipe

Bacon and Horseradish Deviled Eggs

Category: Deviled Eggs

12 large eggs, hard-boiled, peeled and sliced in half
1/2 cup mayo (fat free)
1/4 cup sour cream (fat free)
1 tablespoon Dijon mustard
1 tablespoon prepared white horseradish
8 oz. bacon (or turkey bacon) cooked crisp, drained and crumbled fine

Mash egg yolks with back of spoon until smooth. Stir in mayo, sour cream, mustard and horseradish. When mixture is smooth, stir in bacon.

Using 2 spoons, stuff the egg whites with the yolk mixture. Keep covered and chilled until ready to serve.