Ingredients

• 8 extra-large hard-boiled eggs, chopped
• 5 tbsp mayonnaise
• 2 tsp Morehouse Prepared Horseradish (or Atomic Extra Hot Horseradish for an extra kick)
• 1 tbsp chopped fresh dill
• 1 tsp Morehouse Yellow Mustard
• ¼ tsp salt
• Pinch of ground black pepper
• Cayenne pepper to taste
• 3 strips bacon, cooked and crumbled

Instructions

1. Cook the Bacon

• In a skillet over medium heat, cook bacon until crisp.
• Transfer to a paper towel-lined plate and let cool. Once cooled, crumble into small pieces and set aside.

2. Chop and Smash the Eggs

• Peel and roughly chop the hard-boiled eggs.
• Use a fork or potato masher to mash the eggs to your desired texture. Some chunks are great for bite.

3. Mix Everything Together

• In a mixing bowl, combine the mashed eggs with mayonnaise, Morehouse Prepared Horseradish, dill, Morehouse
• Yellow Mustard, salt, black pepper, cayenne, and crumbled bacon.
• Stir well until fully combined and coated.

4. Chill Before Serving

• Cover and refrigerate for at least 2 hours to allow flavors to come together.
• Serve cold with toast, crackers, or lettuce wraps.