1. In saucepan, add eggs and cold water to cover eggs by 1 inch. Bring to boil over high heat, cover and remove from heat and let eggs stand in hot water for 15 minutes or until cooked through. Drain eggs and cool in ice bath or cold running water and reserve until needed.

2. Peel eggs and slice in halves lengthwise. Remove yolks into small bowl and place whites on small serving platter. Mash yolks with back of fork until smooth and stir in mayonnaise, mustard, horseradish and chopped dill.

3. Transfer prepared mixture into pastry bag with round or star tip and pipe into egg white halves. Top with dill sprigs, paprika and crumbled bacon to serve or refrigerate until needed.

Chef’s Tip:
What a great use for leftover bacon to make a quick and easy appetizer. Spice it up a bit and add a few dashes of your favorite hot sauce to the yolk mixture before piping into eggs. Don’t have a pastry bag? Transfer mixture to a small zippered plastic storage bag and cut a small corner off the bottom edge of bag and pipe away!