Bacon Horseradish Deviled Eggs (Bunny Optional:@)

It's that time of the year when most of us will have a few dozen dyed Easter eggs soon and I'm here to help with ideas folks... These Bacon Horseradish Deviled Eggs were very good! Be sure to use a fresh new jar of horseradish for best flavor. All of the ingredients played well together and the relish added a nice little sweet bite. My whole crew liked them and asked that they be added to our Sunday dinner rotation. 

And if you happen to end up with a couple bacon crumbles that kinda resemble bunny ears... 

Well, it is Easter... :@)

You don't have to embellish all of the eggs, just one or two bunnies are sure to bring some smiles.
Thin slices of olives for eyes, pimento from an olive for nose and chives for whiskers.

Many more decorating ideas and recipes can be found on my Deviled Eggs Pinterest Board HERE.

Bacon Horseradish Deviled Eggs-From Valerie's Kitchen
12 hard boiled eggs, peeled
1/3 C mayonnaise
1 Tblsp horseradish
1 Tblsp sweet pickle relish
2 tsp prepared yellow mustard
S&P to taste
6 slices bacon, cooked and crumbled, divided
paprika, smoked or regular, for top-I used smoked paprika

1. Cut eggs in half, pop yolks into bowl.
2. Mash yolks with mayo, horseradish, relish, mustard and S&P until creamy.
3. Stir in 3/4 of the bacon, reserve some for garnish.
4. Fill eggs, top with paprika and reserved bacon.

Remember, it's ok to play with your food (a little) and have a happy day:@)

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