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.
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.
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
Preheat the oven to 400 degrees
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.
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.
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.
Remove eggs from the pan and place them in icy water. Quickly cool them down and make the eggs easier to peel.
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.
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.
Garnish with bacon, freshly shredded sharp cheddar, and flat-leaf parsley.
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