Creamy Deviled Eggs with Bacon and Pickles
Creamy Deviled Eggs with Bacon and Pickles
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1 tablespoon dill pickle juice
- 2 baby dill pickles, finely diced
- 1/2 teaspoon paprika, for topping
- 2 strips bacon, cooked crispy and crumbled
Instructions
- 1
Slice the hard-boiled eggs in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl, leaving the egg white halves intact.
⏱️ 3 min
- 2
Using a fork, thoroughly mash the egg yolks until they are finely crumbled and smooth. Ensure there are no large lumps before adding wet ingredients.
⏱️ 2 min
- 3
Add the mayonnaise, Dijon mustard, salt, and dill pickle juice to the mashed egg yolks. Stir and mix all the ingredients with a fork until the mixture is creamy and well combined.
⏱️ 3 min
- 4
Gently fold the finely diced baby dill pickles into the creamy yolk mixture. This adds a delightful crunch and tangy flavor.
⏱️ 2 min
- 5
Using two small spoons or a piping bag, scoop the filling back into the hollowed-out egg white halves, creating neat mounds.
⏱️ 5 min
- 6
Place the paprika into a small mesh strainer and lightly dust the tops of the filled deviled eggs for even distribution.
⏱️ 2 min
- 7
Sprinkle the crispy crumbled bacon bits generously over the deviled eggs before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Deviled Eggs with Bacon and Pickles
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1 tablespoon dill pickle juice
- 2 baby dill pickles, finely diced
- 1/2 teaspoon paprika, for topping
- 2 strips bacon, cooked crispy and crumbled
Instructions
- 1
Slice the hard-boiled eggs in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl, leaving the egg white halves intact.
⏱️ 3 min - 2
Using a fork, thoroughly mash the egg yolks until they are finely crumbled and smooth. Ensure there are no large lumps before adding wet ingredients.
⏱️ 2 min - 3
Add the mayonnaise, Dijon mustard, salt, and dill pickle juice to the mashed egg yolks. Stir and mix all the ingredients with a fork until the mixture is creamy and well combined.
⏱️ 3 min - 4
Gently fold the finely diced baby dill pickles into the creamy yolk mixture. This adds a delightful crunch and tangy flavor.
⏱️ 2 min - 5
Using two small spoons or a piping bag, scoop the filling back into the hollowed-out egg white halves, creating neat mounds.
⏱️ 5 min - 6
Place the paprika into a small mesh strainer and lightly dust the tops of the filled deviled eggs for even distribution.
⏱️ 2 min - 7
Sprinkle the crispy crumbled bacon bits generously over the deviled eggs before serving.
⏱️ 1 min