Bacony Deviled Eggs

Think that all deviled eggs are basically the same?? Think again!!! The first time I made these, I literally piped the filing right into my mouth. I give props to Ann Hodgman for this one.

• Ready In: 20 mins
• Serves: 24

Ingredients

• 12  large hard-boiled eggs, peeled & sliced in half
• 1⁄2 cup mayonnaise (the real kind!!)
• 1⁄4 cup sour cream
• 1  tablespoon Dijon mustard
• 8  ounces bacon, cooked crisp and crumbled fine
• 4  green onions, chopped fine
• 1  tablespoon  prepared  white horseradish (I don't use)

Directions

1. Plop the egg yolks into a bowl and mash them with the back of a spoon until smooth.
2. Stir in the mayonnaise, mustard, sour cream and horseradish (if using).
3. Ensure that the mixture is very smooth.
4. Add into the egg mixture the bacon and green onions.
5. Put the egg mixture into an icing bag and pipe the mixture into the egg whites.
6. DO NOT try to pipe these using a star tip, the bacon will jam up the tip.