If you make a deviled egg platter, surprise everyone with this recipe – there’s bacon! This filling has a creamy and flavorful texture. Top it off with crispy bacon, and it’s a sure bet everyone will reach for one more.
Easter centerpiece alert! Are you wondering what to do with all those leftover Easter eggs? This is our favorite way to make deviled eggs.
Deviled eggs are a quintessential appetizer at nationwide parties, picnics, and potlucks. Time to enjoy!
6 hard boiled eggs, cooled and peeled
4 tablespoon mayonnaise
1 tablespoon dill relish
1 teaspoon Dijon mustard
salt and pepper, to taste
4 slices Hempler’s bacon, cooked and crumbled
1 tablespoon chives, finely diced
⅛ teaspoon paprika, to garnish
- Slice the hard-boiled eggs in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Combine yolks, mayonnaise, vinegar, mustard, salt, and pepper. Stir everything together until it's creamy.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white.
- Garnish with a generous amount of bacon bits, and top with a sprinkle of chives and paprika.