Best 5 Dill Infused Deviled Eggs With Bacon Crumble Recipes

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**Dill-Infused Deviled Eggs with Bacon Crumble: A Delightful Appetizer for Any Occasion**

Elevate your next gathering with our exquisite Dill-Infused Deviled Eggs with Bacon Crumble, a delightful appetizer that combines classic flavors with a touch of sophistication. These deviled eggs are not just any ordinary snack; they are a culinary experience that will tantalize your taste buds and leave your guests craving for more. Get ready to embark on a culinary journey as we reveal the secrets behind this extraordinary recipe, along with three additional deviled egg variations that will cater to every palate. From the zesty Dill-Infused Deviled Eggs to the indulgent Bacon Crumble Deviled Eggs, the tangy Mustard Deviled Eggs, and the creamy Avocado Ranch Deviled Eggs, this article offers a delightful selection of recipes that will transform your appetizer spread into a memorable occasion.

Here are our top 5 tried and tested recipes!

BEST EVER DEVILED EGGS RECIPE



Best Ever Deviled Eggs Recipe image

The Deviled Eggs recipe everyone will ask for! The crunchy dill pickles and crispy bacon topping make these irresistible.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 10

8 hard boiled eggs (peeled and halved)
1/4 cup mayonnaise
2 tsp dill pickle juice
1/2 tsp yellow mustard ((or dijon), or to taste)
pinch of salt (or to taste)
1/8 tsp black pepper
1/8 tsp garlic powder
2 baby dill pickles (very finely diced)
1/8 tsp paprika (to garnish)
3 oz bacon (4 strips) (chopped and browned, for topping)

Steps:

  • Cut peeled eggs in half lengthwise and place them on a serving platter. Remove yolks with a spoon and place them in a medium mixing bowl.
  • Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard, 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder and mash together until creamy.
  • Mix in finely diced pickles. Add more seasonings to taste if needed.
  • Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and big pinch of browned bacon bits.

Nutrition Facts : Calories 86 kcal, Carbohydrate 1 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 171 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DEVILED EGGS WITH A DILL TWIST



Deviled Eggs with a Dill Twist image

Make these dill deviled eggs as usual, but instead of adding mayo add a little bit of dill pickle juice, red onions, fresh dill, then your mayonnaise, using about 1/2 of what you normally would. Finish it off with a teaspoon of mustard and a dash of paprika. Just a nice mix to the classic.

Provided by Sindy

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 35m

Yield 6

Number Of Ingredients 8

6 eggs
¼ cup mayonnaise
½ small red onion, chopped
2 tablespoons dill pickle juice
2 teaspoons dill pickle relish
1 teaspoon chopped fresh dill
1 teaspoon prepared yellow mustard
1 teaspoon paprika

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
  • Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 1.6 g, Cholesterol 189.5 mg, Fat 12.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 239.5 mg, Sugar 0.8 g

DEVILED EGGS WITH CANDIED BACON



Deviled Eggs with Candied Bacon image

Provided by Kelsey Nixon

Categories     appetizer

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 tablespoons light brown sugar
Cayenne pepper
Pinch ground cinnamon
1/8 pound thick-cut bacon (about 3 strips)
8 large eggs, straight from the refrigerator
1/4 to 1/2 cup mayonnaise, or as much as desired
2 teaspoons whole grain mustard
1 tablespoon finely chopped fresh dill, plus more for garnish
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 scallions, minced
1/2 teaspoon kosher salt
Paprika, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
  • Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
  • Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
  • Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
  • Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
  • Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
  • Plastic bags are a great tool to use in place of a piping bag, easy and disposable.

DILL-INFUSED DEVILED EGGS WITH BACON CRUMBLE



Dill-Infused Deviled Eggs with Bacon Crumble image

Why not try something a little different than your average deviled egg? Dill makes this simple recipe come to life with flavor and the bacon is... Well bacon, do I need to explain any further?

Provided by Jahmbean

Categories     Bacon Deviled Eggs

Time 45m

Yield 6

Number Of Ingredients 9

6 eggs
1 slice bacon
2 tablespoons mayonnaise
1 tablespoon finely chopped dill
1 teaspoon honey mustard
1 teaspoon white vinegar
¼ teaspoon salt
1 pinch ground black pepper
1 pinch paprika

Steps:

  • Bring a large pot of water to a 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.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
  • 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 until smooth.
  • Spoon or pipe yolk mixture into the egg whites. Garnish with bacon crumbles and paprika.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 1.2 g, Cholesterol 189.4 mg, Fat 9.3 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 235 mg, Sugar 0.7 g

DEVILED EGGS WITH DILL



Deviled Eggs with Dill image

Deviled eggs make a great side dish for Easter, but they also are a fantastic snack. These have a hint of Worcestershire and a slight tang of mustard. Try using Dijon for an extra layer of flavor. -Mary Prior, Rush City, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 8

6 hard-boiled large eggs
2 tablespoons reduced-fat mayonnaise
1-1/2 teaspoons cider vinegar
3/4 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
12 fresh dill sprigs

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). , In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 144mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

Tips:

  • Use fresh dill: Fresh dill has a more pronounced flavor than dried dill, giving your deviled eggs a more vibrant taste.
  • Hard-boil your eggs perfectly: To ensure your deviled eggs are cooked perfectly, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then cover the saucepan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to an ice bath to stop the cooking process.
  • Make sure your eggs are chilled before filling: Chilling the eggs before filling will help the filling to set better and prevent it from becoming runny.
  • Use a piping bag to fill the eggs: A piping bag will help you to fill the eggs evenly and neatly. If you don't have a piping bag, you can use a spoon, but be careful not to overfill the eggs.
  • Garnish the eggs with fresh dill and bacon crumbles: Garnish the deviled eggs with fresh dill and bacon crumbles before serving. This will add a pop of color and flavor to your dish.

Conclusion:

Dill-infused deviled eggs with bacon crumbles are a delicious and easy-to-make appetizer that is perfect for any occasion. With their creamy, flavorful filling and crispy bacon topping, these deviled eggs are sure to be a hit with your guests. So next time you're looking for a quick and easy appetizer, give dill-infused deviled eggs with bacon crumbles a try!

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