Bacon Dill Deviled Eggs

A few years ago, my husband and I were invited to an Easter party, in which everyone was asked to bring a dish to share.  Being the good, southern wife that I am, I whipped up some of my beloved deviled eggs and brought them to the party…. only to find that 6 other attendees had done the same!  I placed my eggs on the table with a hesitant laugh and whispered to my husband that I should have just made some tea sandwiches.  Come to find out, 30 minutes later, I strolled past the table and realized that the platter that I had placed my 48 egg halves on was completely empty!  It was at this moment that my deviled eggs truly became famous!

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Bacon Dill Deviled Eggs

  • 6 eggs, boiled
  • 1/4 c. mayo (Of course you can use the brand that you choose, but Duke’s is gold)
  • 1 tsp. yellow mustard
  • 1/8 tsp. dried dill weed
  • 1/8 tsp. vinegar
  • pinch of salt
  • pinch of pepper
  • 2 slices of bacon
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper and bake bacon for 18 minutes.
  3. While the baking is in the oven, slice eggs in halves.
  4. Gently scoop out the yolks into a bowl.
  5. Crush the yolks with the back of a fork.
  6. Add mayo, mustard, dill weed, vinegar, salt, and pepper and mix well.
  7. Once bacon is ready, crumble 1 1/2 slices and add into the mixture.
  8. Use a spoon, plastic bag, or piping bag to fill eggs.
  9. Use the remaining 1/2 bacon strip to top the eggs.

If you are making these for a larger crowd, you will want to double (and maybe triple) this recipe.

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I hope these deviled eggs will prove to be as big of a hit for you as they have been for me!

 

Happy Eating!

Maegan

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