Bacon and Dill Deviled Eggs

Time to Cook: 
9 minutes
Time to Prepare: 
5 minutes
Number of Servings: 
3-4
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Deviled eggs are popular in many countries all around the world, with each putting their own spin on things. From France to Hungary, Russia and the USA, you'll find deviled eggs on people's plates. In Canada they are most often eaten as an appetizer, or a snack. When my teenager saw these deviled eggs in the fridge, he about jumped for joy. "I'm going to eat ALL of these NOW," he declared. This version of deviled eggs take things away from the ho-hum with a bit of fresh dill and sprinkle of bacon on top. While this batch makes just a few for a snack, you can double or triple the recipe to make enough for a crowd.

Just hide them from your teenagers, as they may eat them all in one go!

Traditional deviled eggs get a fun twist with bacon and dill.

Ingredients

3 hard boiled eggs

1 1/2 Tbsp mayonnaise

3/4 tsp mustard

1/4 tsp chopped fresh dill

1 slice bacon, cooked and crumbled

salt and fresh cracked pepper to taste


Directions

1. Peel and slice the eggs in half. Remove the yolks to a small bowl. Set the egg whites aside.

2. Stir the mayonnaise, mustard, dill, salt, and pepper together until smooth. Pipe or spoon back into the egg whites.

3. Top the eggs with finely chopped bacon. Store in an airtight container in the fridge. They are best eaten the same day.