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!
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
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper and bake bacon for 18 minutes.
- While the baking is in the oven, slice eggs in halves.
- Gently scoop out the yolks into a bowl.
- Crush the yolks with the back of a fork.
- Add mayo, mustard, dill weed, vinegar, salt, and pepper and mix well.
- Once bacon is ready, crumble 1 1/2 slices and add into the mixture.
- Use a spoon, plastic bag, or piping bag to fill eggs.
- 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.
I hope these deviled eggs will prove to be as big of a hit for you as they have been for me!