Bacon Cheddar Horseradish Deviled Eggs

September 24, 2014

If you’re a fan of The Classic Deviled Egg mixture and love Bacon, Cheddar, and Horseradish, my spicy Bacon Cheddar Horseradish Deviled Eggs will hit the spot. They are a perfect menu item for jazzing up things when serving your family or guests appetizers.

I was surprised to find out our beloved Deviled Eggs are deep-rooted in Ancient history. It is said that a rare collection of Roman recipes compiled sometime between the Fourth and Fifth Century AD, consisting of boiled eggs traditionally seasoned with olive oil, wine, and broth served with pepper and laser, was discovered in later years by Historians.


 Bacon Cheddar Horseradish Deviled Eggs

Another fantastic recipe that existed sometime between the Fourth and Fifth Century AD, compiled of poached eggs dressed with soaked pine nuts, lovage (the medieval name for parsley), pepper, honey, vinegar, and broth. — The lovage plant is a beautiful ancient herb with a hint of celery and a slight anise flavor that recently came back in modern herb gardens.


More History

  • In the 13th Century, Stuffed Eggs would become endeared by Spain. Another Historical cookbook from this period contained a recipe that instructed the would-be cook to mix boiled egg yolks, cilantro, onion juice, pepper, and coriander, then mix in a sauce made of fermented barley or fish, oil, and salt.

  • During the 15th Century, Stuffed Eggs appeared all over Europe with many fillings that included herbs, raisins, and other assorted stuffings. However, the beloved term “Deviled” would not refer to eggs till the early 1800s in Great Britain. When the time was used, it described any food item as spicy by British Cooks.

  • Mayonnaise would not be included in our beloved Deviled Eggs in the United States by most till around the early part of the 1900s, and by WWII, it would be widespread to add mayonnaise, mustard, and paprika to the egg yolk mixture. In the 2000s, Americans have taken them in a new direction by adding every known ingredient to man. I have decided to jump on the bandwagon myself today and add bacon, sharp cheddar, and horseradish to my recipe below.


Bacon Cheddar Horseradish Deviled Eggs

  • Five slices of hickory-smoked bacon
  • Eight eggs
  • 1 and 1/2 tablespoons Dijon mustard
  • Four tablespoons of horseradish sauce
  • 3-4 tablespoons of shredded sharp cheddar
  • Pinch of kosher salt
  • Pinch cracked black pepper
  • extra-sharp cheddar to garnish
  • Two tablespoons of chopped flat-leaf parsley to garnish



Directions for Bacon Cheddar Horseradish Deviled Eggs

  1. Preheat the oven to 400 degrees

  2. Place the sliced bacon on a cookie sheet lined for easier clean-up, and bake until crisp, about 15 -18  minutes. Remove the bacon from the oven, place it in a heat-safe area to cool, and blot excess oils with a paper towel if needed.

  3. Once cool, roughly chop into large pieces 1×1 inches or slightly smaller, and set to the side till you are ready to garnish the Deviled Eggs.

  4. Put the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat, then cover the saucepan with a tight-fitting lid. Turn off the heat at this time. Let the saucepan remain on the burner for about 10 minutes.

  5. Remove eggs from the pan and place them in icy water. Quickly cool them down and make the eggs easier to peel.

  6. Peel the eggs and cut them in half. Remove the yolks from the whites and place them in a  bowl.  Add the horseradish sauce, Dijon mustard, 3-4 tablespoons of freshly grated sharp cheddar, salt, and pepper to egg yolks. Combine the mixture until smooth and creamy.

  7. Place the egg mixture into a piping bag (You may also spoon the mixture into egg whites if desired).  Arrange the egg whites on a serving platter. You are utilizing a large Piping tip. Pipe a decent amount of the egg yolk mixture into each egg whites center till full.

  8. Garnish with bacon, freshly shredded sharp cheddar, and flat-leaf parsley.




Bacon Cheddar Horseradish Deviled Eggs

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2022- 2014. Unauthorized use and duplication of this material or photos without express and written permission from this blog’s author or owner is strictly prohibited. Excerpts and links may be used, provided full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific directions to the original content. You may not copy and paste recipes to share on Social Platforms.

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  • Reply
    December 23, 2014 at 10:46 pm

    These look really good. I have to eat at least one deviled egg at a party if they are available. I like how you dressed them up.

    • Reply
      Heidy L. McCallum
      December 23, 2014 at 11:45 pm

      Omg deviled egg are my favorite! Thanks for the compliment!

  • Reply
    December 22, 2014 at 12:50 am

    How stylish and pretty! Love the horseradish idea! Gotta say thanks for the egg history lesson as well. Great post Heidy!

  • Reply
    October 9, 2014 at 9:23 am

    Really pretty!! Must have taken a while to decorate them like this!

    • Reply
      Heidy L. McCallum
      October 9, 2014 at 12:45 pm

      Thanks, not really believe it or not the piping goes pretty fast. 🙂

  • Reply
    Juggling Real Food (@JugglngRealFood)
    October 2, 2014 at 4:12 pm

    Hi Heidy! I’m stopping over from Let’s Get Real today. Your picture is really beautiful. That may sound strange, but I’ve been seeing it everywhere and it looks fantastic. I’m sure it tastes great too. Bacon makes everything taste better.

  • Reply
    mila furman
    October 1, 2014 at 12:43 pm

    OMG these look so precious! Not to mention delicious!!! Thank you so much for linking with us at #foodiefridays!!! We look forward to see what you are cooking up this week!

  • Reply
    KC Kahn the Kitchen Chopper
    September 26, 2014 at 3:02 pm

    The Hubby loves deviled eggs. I’ll have to add these to the collection! #Bacon #Cheddar Pinning!

    • Reply
      Heidy L. McCallum
      September 30, 2014 at 8:59 pm

      Glad you liked the recipe for Bacon Cheddar Horseradish Deviled Eggs, let me know how he likes them KC

  • Reply
    September 26, 2014 at 6:06 am

    Looks very yummy! Love your recipe!

    • Reply
      Heidy L. McCallum
      September 30, 2014 at 8:58 pm

      Thank you, glad you dropped by and enjoyed the Bacon Cheddar Horseradish Deviled Eggs

  • Reply
    Joanne T Ferguson (@mickeydownunder)
    September 25, 2014 at 11:37 pm

    G’day! Your eggs look great! Love the ingredients!

  • Reply
    Nicole Neverman
    September 25, 2014 at 4:35 pm

    Heidy, these eggs look amazing!! I absolutely love the addition of the bacon and horseradish. This is fantastic.

    • Reply
      Heidy L. McCallum
      September 25, 2014 at 4:58 pm

      Thank you Nicole, I had a lot of fun eating these the other day, my waistline is crying now lol!!!

  • Reply
    September 25, 2014 at 4:32 pm

    These are by far the PRETTIEST deviled eggs I’ve ever laid eyes on!!!! Perfect for fall and watching football!

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