Bacon Dill Pickle Deviled Eggs
Packed with dill pickle flavor and topped with crispy bacon bits, these dill pickle deviled eggs are almost impossible to stop eating!
Servings 4 servings
Calories 231kcal
Ingredients
- 8 large eggs
- Kosher salt and pepper to taste
- 2 tablespoons mayonnaise
- 1 tablespoon dill pickle juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or agave nectar
- 2 tablespoons minced dill pickle plus extra for garnish
- 1 tablespoon minced fresh dill plus extra for garnish
- 2 strips bacon, cooked until crispy and finely chopped
Instructions
- Place eggs in a medium pot and cover with water and 1/2 teaspoon kosher salt (about 1-2 inches water covering eggs). Bring eggs to a boil over high heat, then remove from heat, cover pot, and allow to sit offheat 12 minutes.
- Immediately plunge eggs into a bowl of ice water and allow to sit 20 minutes until eggs are cooled. Gently peel shells from eggs and place eggs on a cutting board. Cut eggs in half, scoop out yolk, and place in a large bowl. Transfer egg halves to a serving plate.
- Add mayonnaise, dill pickle juice, Worcestershire, mustard, and honey to egg yolks and use a handheld electric mixer to beat on medium speed until egg yolks are smooth and creamy. Fold in minced dill pickle, fresh dill, and season with salt and pepper to taste.
- Spoon or pipe egg yolk filling into egg halves. Garnish deviled eggs with bacon, additional minced dill pickle, and fresh dill. Refrigerate deviled eggs until ready to serve. Enjoy!
Notes
Storing Instructions
Store deviled eggs in refrigerator up to 4 days.
Nutrition
Serving: 4 deviled eggs | Calories: 231kcal | Carbohydrates: 4.5g | Protein: 16.3g | Fat: 16.4g | Saturated Fat: 4.8g | Cholesterol: 384mg | Sodium: 499mg | Potassium: 200mg | Fiber: 0.1g | Sugar: 2.9g | Calcium: 60mg | Iron: 2mg