Horseradish Bacon Deviled Eggs (Recipe)

Eggs are one of my favorite things to eat. I think I eat at least one egg every day. If I make eggs like this though, that number might increase to two or three eggs in one sitting. These are an excellent make-ahead item for snacking or as a pre-party hors d'oeuvre with cocktails or beer. I like to cook my eggs a little under hard boiled for a slightly different yolk texture and I go a bit easy on the mayonnaise so it's not too heavy.

Here's what you'll need:
7 large eggs (chicken or duck)
1/4 cup mayonnaise
1/8 cup horseradish sauce or grate 1.5 tbsp. fresh horseradish
1/2 lb. bacon (homemade or store bought)
1/4 cup fresh cilantro, roughly chopped
1/4 cup cotija cheese, crumbled
1/2 tsp. salt or to taste
1/2 tsp. pepper or to taste
Smoked Paprika (for sprinkling)


Here's what you'll do:
- Place eggs in a small pot, fill with water until just covered. Put on high heat until the water comes to a boil.
- Once the water is boiling, turn heat off, cover pot and set a timer for 12 minutes.
- As soon as the timer goes off, pour off the hot water and set the pot in the sink with cold water running over them for 4 minutes. Or place eggs in iced water to stop the cooking process.
- Peel the eggs as soon as they are cool enough to handle (I find this prevents the shells from sticking too much) and set aside.
- Chop the bacon into fairly sizable pieces and saute in a medium skillet over medium heat until crispy; stirring frequently. Place on a plate lined with a paper towel and set aside.
- Cut each egg in half length wise and carefully scoop out the yolk from each half and place in a small bowl.
- Add the mayo, horseradish, salt and pepper and mix well with a fork; smashing the yolk as you go.
- Taste and add more salt, pepper or horseradish if needed.
- Fill each egg with about 1 tsp. of the yolk mixture.
- Place a piece of bacon on each half, top with cotija cheese, sprinkle the paprika on each piece and finish with the fresh cilantro.
- Enjoy!