"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bacon Stuffed Eggs Recipe

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This recipe for Bacon Stuffed Eggs, by , is from The Hunter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Hunter
Added: Thursday, September 7, 2006


12 large eggs
1/3 cup mayonnaise
1 ( 3-ounce ) package cream cheese, softened
2 teaspoons worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon prepared horseradish (optional)
4 slices bacon, cooked and crumbled
Garnish: chopped chives

Place eggs in a large saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat and let stand 15 minutes. Drain immediately, and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice eggs in half - lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add cream cheese, next 3 ingredients, and if desired, horseradish to yolk mixture; stir well.

Spoon yolk mixture into egg whites; sprinkle with bacon. Garnish with chives, if desired.




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