Save Classic deviled eggs are taken to the next level in this recipe, featuring crispy bacon, tangy dill pickles, and fresh herbs for a delicious twist on a party favorite.
Every time I bring these loaded deviled eggs to gatherings, they disappear within minutes. The bacon and pickles add a punch that keeps everyone reaching for more.
Ingredients
- Eggs: 6 large eggs
- Mayonnaise: 3 tbsp
- Dijon mustard: 1 tsp
- White wine vinegar: 1 tsp
- Dill pickles (or cornichons): 2 tbsp finely chopped
- Cooked bacon: 2 tbsp finely chopped
- Fresh dill: 1 tbsp finely chopped, plus extra for garnish
- Chives: 1 tbsp finely chopped
- Salt and freshly ground black pepper: to taste
- Smoked paprika (or sweet paprika): 1/2 tsp
- Extra bacon bits, dill, and chives: for garnish (optional)
Instructions
- Cook the eggs:
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10 to 12 minutes.
- Cool and peel:
- Transfer eggs to an ice bath and let cool for at least 5 minutes. Peel the eggs carefully.
- Prepare the eggs:
- Slice each egg in half lengthwise. Gently remove yolks and place them in a mixing bowl. Set whites aside.
- Make the filling:
- Mash yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, pickles, bacon, dill, and chives. Mix until creamy and well combined. Season with salt and pepper to taste.
- Fill the eggs:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Add toppings:
- Sprinkle each deviled egg with smoked paprika. Garnish with extra bacon bits, dill, and chives if desired.
- Serve:
- Chill for at least 15 minutes before serving for best flavor.
Save These eggs have become a staple at our family celebrations. My kids love helping add the garnishes before serving, making this recipe a fun and collaborative tradition.
Serving Suggestions
Serve these deviled eggs as a festive appetizer for parties or pair them with sparkling wine or a crisp pilsner for an extra-special touch.
Substitutions & Variations
For a vegetarian version, omit bacon and replace with finely diced celery or capers. Substitute Greek yogurt for half the mayonnaise to lighten the filling.
Helpful Tools
For best results, use a sharp knife to slice the eggs and a piping bag for neat, attractive presentation. A potato masher helps create extra-smooth filling.
Save Deviled eggs are best served chilled and garnished just before serving to preserve freshness and vibrant color.
Recipe FAQ
- → How do I boil eggs perfectly for this dish?
Cover eggs with cold water, bring to a boil, then remove from heat and let stand covered for 10-12 minutes. Cool in an ice bath before peeling.
- → Can I make the filling creamier?
Yes, adding extra mayonnaise or substituting half with Greek yogurt will create a smoother texture.
- → What are good garnishes to enhance flavor?
Sprinkle smoked paprika on top, and add extra crispy bacon bits, fresh dill, and chopped chives for brightness.
- → How can I adjust this for a vegetarian option?
Omit bacon and add finely diced celery or capers to maintain texture and add crunch.
- → What drinks pair well with these eggs?
Sparkling wine or a crisp pilsner complement the creamy and smoky flavors perfectly.