Bacon Deviled Eggs with Dill

Dill infuses these eggs with a fresh herbal flavor, while bacon adds a savory crunch, making this finger food a definite crowd pleaser at any tailgating event—indoors or out. You can prepare the eggs in advance; just refrigerate until serving.

Lisa Park

Eggs

American

Appetizer

Ingredients

12 eggs		2 tablespoons honey mustard
cup mayonnaise		3 tablespoons dill, minced
5 thick slices bacon		salt and pepper

directions

Prep: 30 min Total: 45 min

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1
Immerse the eggs in a pot of cold water. Bring water to a boil, then immediately reduce heat to very low, so that the water remains hot but below a simmer. Cover and let eggs stand in the hot water for 10 to 11 minutes. Drain eggs and run under cold water until cool to the touch.
2
While the eggs are cooking, heat a large skillet or sauté pan over medium-high heat. Add the bacon to the pan and cook about 4 minutes on each side, until crispy and golden brown. Transfer bacon to a plate lined with a paper towel. Once cool, crumble into small pieces and set aside, reserving 1 to 2 tablespoons for garnish.
3
Peel the cooled eggs and cut in half lengthwise on a cutting board. Scoop out the yolks and mash them in a mixing bowl.
4
Add the mayonnaise, honey mustard, 2 tablespoons of the dill and the bacon to the yolks and mix well to combine. Season with salt and pepper to taste.
5
Using a small spoon, fill the egg-white halves with the yolk mixture and place on a serving platter. Garnish with dill and bacon bits and serve.

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Bacon Deviled Eggs with Dill

Ingredients

directions