Deviled Eggs

My deviled eggs never make it to the dinner table. Guests always sneak into the fridge and eat them! They are just that good.

Ingredients

• 8 Large eggs

• 1/4 Cup mayonnaise

• 1 Tablespoon dijon mustard

• 1 Teaspoon creamy horseradish

• Salt and pepper

• 1 Teaspoon Cayenne pepper (optional)

• Relish (optional)

• paprika, for garnish

• Crispy bacon for garnish

Directions

• Place eggs in a pot and fill with water to just cover the tops, add dash of salt

• Boil eggs for about 12 minutes

• While the eggs cook, prepare a large bowl or another pot with ice water

• Once cooked, remove the eggs from the water and place in the ice water bath

• Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate

• Mash the yolks with a fork and add the mayonnaise, mustard, horseradish, salt and pepper and any optional items from above. Stir everything together until it's smooth

• Use a spoon or add mixute to gallon ziplock bag and cut the corner to pipe back into egg half

• Sprinkle on paprika for garnish and add bacon piece on top