Place eggs in a saucepan, cover with cold water about 1 inch above eggs. Bring water to a boil and boil for 2-3 minutes and remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool by rinsing eggs under cold running water.
Meanwhile, place bacon in a skillet and cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute. Alternatively, use 3/4 of one package of Oscar Meyer Real Bacon bits. Crumble and set aside in a bowl.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to the bacon bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard and horseradish. Fill egg white halves with the yolk mixture, sprinkle paprika and chives and refrigerate at least 12 hours until serving.
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 41 (67%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 119.9mg||37 %|
|Sodium 83.6mg||3 %|
|Potassium 39.3mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.4g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 61
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