Bacon and dill devilled eggs

Bacon and dill devilled eggs

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About this recipe: This flavourful update on classic stuffed eggs involves adding some fresh dill into the creamy filling, then topping them with bacon.


Serves: 6 

  • 6 eggs
  • 1 slice bacon
  • 2 tablespoons mayonnaise
  • 1 tablespoon finely chopped dill
  • 1 teaspoon honey mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper
  • 1 pinch paprika

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Bring a large pot of water to the boil. Add eggs; cook for 10 minutes. Place in a bowl under cold running water until cool enough to handle. Peel eggs in the bowl of water.
  2. Place bacon in a large pan and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on kitchen paper; dice into small pieces.
  3. Cut eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with a fork. Add mayonnaise, dill, honey mustard, white vinegar, salt and pepper; whisk with a fork until smooth.
  4. Spoon or pipe yolk mixture into the egg whites. Garnish with bacon and paprika.

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