Make-Ahead Bacon Deviled Eggs with Dill

Yield 121x2x3x4x5x

Author Madeline King

Prep time

15 Min

Cook time

12 Min

Total time

27 Min

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Make-Ahead Bacon Deviled Eggs

Deviled eggs are simple to make and you can make them even easier by hard boiling your eggs ahead of time. The key to the perfect consistency for the filling is to boil your eggs perfectly and not overdone. Feel free to swap different add-ins around, I love adding Divinia Olives in place of pickles, sprinkles of paprika, or truffle honey in place of sugar. Feel free to get creative!

IngredientsUSMetric

• 8 large local eggs
• ⅓ cup mayonnaise
• 2 tablespoon local sweet pickles of choice, finely chopped
• 3 slices North Country Smokehouse Bacon cooked and crumbled
• 1 ½ tablespoon Robert Rothschild Champagne Mustard
• 1 teaspoon sugar or sweetener of choice
• 1 teaspoon fresh chopped dill or chives plus more for garnishing
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

1. Boil the eggs in salted water for around 10-12 minutes. Drain the hot water and cover with cold water. Allow to cool until they're easier to handle.
2. Peel, cut in half and scoop out the yolks into a mixing bowl along with 2 whole hard boiled eggs. Mash with a fork until combined.
3. To the mashed egg yolks add the remaining ingredients. Reserve a few bacon crumbles for garnishing. Taste and adjust the salt, pepper and sweetness to your taste.
4. Divide the filling evenly between the 12 shells and top with bacon. Garnish each with a sprig of fresh dill.
5. Chill for at least 2 hours prior to serving. These can easily be made a day in advance. Enjoy!