Description
Classic Deviled Eggs elevated with crunchy dill pickles and crispy bacon topping, making for an irresistible appetizer everyone will ask for.
Ingredients
Scale
Eggs
- 8 hard boiled eggs, peeled and halved
Filling
- 1/4 cup mayonnaise
- 2 tsp dill pickle juice
- 1/2 tsp yellow mustard (or Dijon mustard), or to taste
- Pinch of salt, or to taste
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 2 baby dill pickles, very finely diced
Topping
- 1/8 tsp paprika, to garnish
- 3 oz bacon (4 strips), chopped and browned, for topping
Instructions
- Prepare Eggs: Cut peeled hard boiled eggs in half lengthwise and arrange them on a serving platter. Carefully scoop out the yolks with a spoon and transfer them to a medium mixing bowl.
- Mash Yolks: Using a fork, mash the yolks to a fine crumb. Add mayonnaise, dill pickle juice, mustard, salt, black pepper, and garlic powder. Mash and mix all ingredients together until the filling becomes creamy and smooth.
- Combine Pickles: Fold in the very finely diced baby dill pickles into the yolk mixture. Taste and adjust seasonings if necessary for desired flavor balance.
- Fill Egg Whites: Spoon a generous teaspoon of the egg yolk mixture into each egg white half, ensuring each is nicely filled.
- Garnish: Sprinkle paprika evenly over the filled eggs for color and a touch of flavor. Top each with crispy browned chopped bacon bits to add crunch and savory richness.
Notes
- For best results, use eggs that are about a week old for easier peeling.
- Mustard type can be adjusted to preference; Dijon offers a sharper flavor compared to yellow mustard.
- Bacon can be cooked in a skillet or in the oven, then chopped finely.
- These deviled eggs are best served chilled; refrigerate for at least 30 minutes before serving.
- Variations can include adding a pinch of cayenne pepper for heat or swapping pickles for capers.