Contest side dish: Bacon Deviled Eggs

BACON DEVILED EGGS
By BumbleBeeBoogie

12 hard-boiled large or extra large eggs, cooled, peeled and halved lengthwise
6 tablespoons mayonnaise
2 tablespoon Dijon mustard
2 teaspoons bottled horseradish
8 slices thin bacon, cooked crisp, drained and crumbled
3 small green onions, white part only, finely chopped, (reserve green tops)
salt and freshly ground black pepper, to taste

Scoop the yolk from the egg halves with a teaspoon into a bowl. Using a fork, mash the yolks into the mayonnaise, mustard and horseradish. Stir until well blended. Stir in the crumbled bacon and minced onion. Add the salt and pepper and stir to combine.

Place the egg halves on a serving plate. Spoon the mixture into the egg halves. Garnish with bits of the finely chopped green onion tops.

Cover the plate with plastic wrap or foil. Refrigerate until ready to serve chilled.

Makes 24 stuffed egg halves.