Best-Ever Deviled Eggs with Bacon
This is the Deviled Eggs recipe everyone will ask for! A secret ingredient and the crispy bacon topping make these irresistible. Deviled eggs are quick and simple to prepare especially with our easy-peel Hard Boiled Eggs.
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Deviled Eggs Recipe
Keep those Easter eggs! This is our favorite way to use up hard-boiled eggs. If you’re going to make a deviled egg platter, surprise everyone with this recipe. This filling has a creamy and interesting texture from the crunchy bits of dill pickles and the crisp bacon pummeled over the top.
These are my husband’s favorite dressed eggs both in flavor and texture (right up there with avocado stuffed eggs). They are a show-stopping appetizer for Easter, picnics, and potlucks. Make them and you will be known for your deviled eggs.
What are Deviled Eggs?
Deviled eggs are the same thing as stuffed eggs or dressed eggs. They are eggs that have been hard-boiled, peeled, cut in half and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard and spices (typically paprika). According to the dictionary, the word “deviled” simply means “to season highly.”
Pro Tips for the Best Deviled Eggs:
- Cook eggs until they are hard-boiled with a dry center
- Do not overcook or the yolks will tint green
- A mini cookie scoop makes it easy to portion the filling
- Always taste the filling and add more seasoning, pickle juice or mustard to your liking
How to Cook Eggs for Deviled Eggs?
Our go-to method for making perfect hard-boiled eggs is this basic stove-top boiled eggs. It’s so easy and all you need is water and a saucepan. For Farm Fresh Eggs we prefer to make instant pot hard-boiled eggs because they are easiest to peel.
Tips for Peeling Hard-Boiled Eggs:
For a beautiful deviled egg platter, you want the peeled egg white to come out clean and smooth. Generally, older (store-bought) eggs are the easiest to peel. If using farm fresh eggs, use the instant pot boiled eggs method to cook eggs for easier peeling. Follow these tips for peeling hard-boiled eggs to prevent the shell from sticking:
- Chill boiled eggs in an ice bath right after they are cooked
- Roll the egg on the counter to crack the shell all around then soak in a bowl of water for a minute. The water gets under the shell and makes it easier to peel.
- Start peeling the egg from the wide (bottom) end of the egg where the air pocket is to get under the membrane.
- If you get a stubborn egg, peel while submerged in a bowl of water or under running water
How To Make Deviled Eggs:
Deviled eggs are one of the easiest appetizers to make. If serving a larger crowd, you can easily double the recipe.
- Peel hard-boiled eggs, cut in half lengthwise and remove yolks to a bowl.
- Mash yolks with a fork then mash in mayo, pickle juice, mustard, and seasonings.
- Fold in finely diced baby dill pickles then add more seasoning to taste.
- Spoon filling into egg halves and serve garnished with paprika and bacon bits
Tip: If you want to get really creative, try this same filling and make Easter egg chicks.
Can Deviled Eggs be Made Ahead?
Deviled eggs are a great make-ahead appetizer and can be made up to 2 days in advance, but they should not be left out. To store deviled eggs, cover and refrigerate until serving. Sprinkle on the paprika and bacon garnishes just before serving to keep the bacon crisp.
More Egg Recipes:
- Creamy Potato Salad – loaded with boiled eggs
- Egg muffins – easy breakfast on the go
- Egg Salad – classic and so creamy
- Breakfast Burritos – go-to recipe!
- Breakfast Sandwich – one-pan egg sandwich
- Cobb Salad – eggs add great protein
These bacon and dill pickle deviled eggs always get rave reviews. They are also the perfect way to use up leftover Easter eggs. I hope they become a new favorite for you. If you have a favorite deviled egg recipe, I would love to hear about it in a comment below!
Best Ever Deviled Eggs Recipe
The Deviled Eggs recipe everyone will ask for! The crunchy dill pickles and crispy bacon topping make these irresistible.
Ingredients
- 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
Instructions
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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.
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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.
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Mix in finely diced pickles. Add more seasonings to taste if needed.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This deviled egg recipe was first published in March 2019. We updated the post and photos but it is the same great recipe.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I usually use 1/2 mayo & 1/2 salad dressing. Husband doesn’t like pickles or juice. I add some mustard, powdered onion & a little garlic salt. Making for a card club to night & will definitely will add the bacon fried and crumbled on top.I hope the results are good!
Thank you so much for sharing that with me!
Sometime try using a bit of Curry in your Egg mix…Delete the pickle and just use Mayo with the Curry! nice shift!
You forgot the secret ingredient a pinch of sugar. Try it next time you make devilled eggs.
Great tip! Or maybe sweet relish instead of sugar and regular pickles.
Great deviled egg recipe but I always use a little sweet relish and no paprika. I prefer a sweeter flavor.
I don’t care for mayonnaise or Miracle Whip, but love deviled eggs and all the possible variations. For years I’ve been substituting ranch veggie dip for the mayo. The texture remains the same and is a delicious twist on standard deviled egg recipes. Other people love them too!
Thank you for this recipe. I found the tips for easy peeling especially helpful!
I often just use Thousand Island dressing mixed with the yolk, Some hot sauce and salt & pepper. I’ll now top with bacon
You’re so welcome!
Wife doesn’t like relish and I tripled the recipe for a party with the following changes: I did not use the diced pickles but did use the pickle juice. I added more mayo than called for and thickened the mix with cheddar cheese. I did not use garlic powder but used all other ingredients as called for.
Most of the deviled eggs were bacon and the others had a circle of jalapeno (fresh) with a dot of siracha in the circle. Everybody raved and 48 deviled eggs were gone in the first hour and there were only 25 people there!
Thank you for sharing that with us! Great to hear that the recipe was a huge hit.
I made 24 eggs. So, recipe x3. However, I reduced the Salt and Garlic down to x2, b/c I could tell it was going to be way too much sodium and garlic powder flavor. Pretty much it was the least ate platter, and was heavy garlic powder flavor added with the excessive sodium, it was a HUGE loss for probably 18 full eggs. I presented my analysis of the heavy garlic/sodium flavor and everyone else agreed, but didn’t want to say anything upfront. So, they looked good in presentation, but delivered sub-par in taste.
BIG TIP to anyone using this recipe, just remember Garlic flavor sets in heavy when you put them back in the frig to chill over night before using them. I’d personally reduce the Garlic and Salt to 1/4 of what was being asked… I made 8 deviled eggs regularly, 8 eggs with bacon, and 8 eggs with bacon and jalapenos. All of three choices were sub-par in flavor, bc of the garlic and salt extremes
Hi Alan, this is why the instructions call for just a pinch of salt and only 1/8 tsp of garlic powder. If multiplying the recipe that way, it is a good idea to add seasoning to taste. Oversalting is one of the easiest ways to ruin a batch of deviled eggs which is why we go light on salt in our instructions.
I add lots of chopped onions and sweet or dill pickle relish. I take this to potluck in Rwanda where I teach school and it is always the favorite. I will try the avocado and bacon next time.
Love your recipes when I can get the ingrediencies. Thanks for sharing. Sue
Great idea, Sue! Thank you so much for sharing that with me.
Love your recipes!! You are my “go to” site when I’m looking for interesting recipes, or just basic ones!! Thanks!!!
Thank you for your trust, Melody!
Question – what are the recipe measurements of mayo, mustard, etc for 12 eggs Always love your recipes!
Hi Cindy, you can change the recipe servings to 12. In the recipe card, hover your cursor over the servings and adjust this to 12.
Very Clever!! Love being able to change the serving size. Great Great Idea!!! 2, 3, or 4 Thumbs Up!
I have a question more than a review. I live where I’m at 5000′ elevation and find it hard to judge egg cooking time when hard boiled, poached or soft boiled. Can you help with this problem?
Hi William, I don’t live at a higher altitude so it’s hard for me to say which adjustments to make. I did a quick Google search and I’m finding notes that state to cook the eggs a few minutes longer and at a roaring boil.
I like to add finely chopped jalapeños. Sprinkle with red chili powder.
I make the candied bacon and crumble it in the mixture as well as on top. Delicious!
I’m so glad you enjoyed it, Colleen!
Enjoyed your Deviled egg recipe. I make Deviled eggs for our potluck dinners at Church but, I call them Angeled eggs.
Dan
Aww, I love that Angeled Eggs name! Perfect for a church potluck!
Delicious! So glad to find a recipe using dill pickles instead of the sweet ones. I love deviled eggs and when someone puts the sweet pickles or the pickle relish in them it ruins them. Same for potato salad. Thanks!
Hi Kathleen, good to know that you loved the recipe as it is. Thanks for the review!
I like to colour the egg whites and the yolk mixture. Today I am making green and red One Year I made 80 for an eighth Birthday party all in her favourite colours
Oh wow! that’s creative! Thank you so much for sharing that with me.
I appreciate you sharing your tried and true recipes. Everything I have made comes out perfect. I think you should write a cookbook!!!😍
Thank you for your good feedback, Jane. About the cookbook, I am already working on it so stay tuned!
We love deviled eggs. I don’t make them enough. Besides the great recipe, the greatest take-away here is to use a mini scoop to fill the eggs. Thanks.
Great tip! Thank you so much for sharing that feedback with me.
My best ever kitchen gadget purchase was a small electric egg cooker (just my husband and I and the 7 eggs it cooks is perfect). I LOVE it. Put water in, set eggs in, push button. When the alarm sounds, put the eggs in ice water to cool. I have perfect eggs every time after years of trying all the hints and tips and tricks to cook hard boiled eggs. They peel perfectly every time!
That’s a great kitchen tool, thanks for sharing that with us, Sheri!
For devilled eggs my way. I mix in salt pepper a little butter and curry powder and Mayo. Or salad cream. dried or fresh parsley. . Mash well fill egg whites.
Thank you so much for sharing that with me, Sheila!
Hi Natasha for perfect boiled eggs I use my instant pot . With the 5 5 5 method . They never fail . Just a tip.
Thank you so much for sharing that with me, Sheila!
Natasha, I found a wonderful restaurant in Oceanside, CA, Local Taphouse & Kitchen, that serves a different deviled egg Hors’d’oeuvres each day of the week. My favorite is a thai infused version that I have not been able to find a recipe or recreate it. Do you have different versions of deviled egg recipes? Thank you! Love you & your fantastic recipes!
Hi Mary Ann, this is the only deviled eggs recipe that I have but that sounds good! I hope I can try that version too next time.
This were great! I haven’t been disappointed in any recipe of yours yet! Love watching you!
That’s so inspiring, thank you for your great feedback ane review, Lala!
I use a teaspoon to slide in between the shell and egg for the super fresh eggs that are difficult to peel. Thanks for your recipes. They are ALL wonderful!!!!
That’s good advice, thanks for sharing! I’m glad you’re enjoying my recipes.
Sounds good with dill pickles and topped with bacon. For a little surprise at the end I use cayenne pepper in place of the paprika sprinkled on my eggs. Not enough to burn but to give them a little kick in the end. People ask what makes mine so good. I tell them I have a special and hard to find tropical paprika that adds that back heat.
I love that idea to give them a little spicy kick. Thanks for sharing!
Love your recipes
Great to hear that, Chris. Thank you!
You asked for favorite deviled egg recipes. Well, I learned from my Mom to put the egg yolks in a bowl and mash them with a fork. She didn’t teach me any measurements (Just try it until it tastes good!. That is probably how SHE learned it from HER Mom). Anyway, then to the mashed yolks add some Miracle Whip or Mayonnaise, splash of milk, splash of apple cider vinegar, yellow mustard, (I think that is the only kind they made back then.) a pinch of salt and pinch of pepper plus a little bit of table sugar. Mix all together and taste. Too sweet? Add more mustard or vinegar. Too sour? Add more sugar. Taste again. Keep doing this until it is at the right level for you and tastes good! FYI- she also had the same formula to make dressing for Cole slaw-minus the egg yolks, of course. I have had MANY people exclaim with delight over my deviled eggs! And I can’t believe EVERYBODY doesn’t do it like that!
Thank you so much for sharing that with me, Aline!!
Delicious! For another variation that has become pretty popular with my family, omit the pickles and top with rough chopped brown sugar candied bacon…sooooo good!!!
That’s so great! It sounds like you have a new favorite!
I am experiencing a particular issue when boiling eggs. Once peeled, the bigger end of the egg is slimy. No other place on the egg is like this except for the bigger base. What causes this? Are they OK to eat like this? Am I doing something wrong? It doesn’t happen all the time and I use the same method for boiling the eggs. Thanks for any advice!
Hi Tabatha, they shouldn’t be slimy but they do have a film. You want to get under that film for easier peeling.
Tabasco sauce adds a nice flavor and the egg yolk soak up the heat…Very nice vinegary tang with a little heat.
Hello Ted, thank you for the tip! I will try that next time.
My sister-in-law uses horseradish sauce in her deviled eggs. Really good.
Thank you for sharing that with us, Richard!
This is a delicious recipe! I add a pinch of dill and a few drops of soy sauce. The soy sauce really expands the wonderful taste of the eggs. You can easily add too much, so I’m careful. My mother used to add a handful of crushed potatoes chips. I prefer the no-chips though.
Thank you so much for sharing that with us Donna!
I add a pinch of curry powder.
Thank you for sharing that with me Gail! Did you like it with curry?
I love every single one of your recipes that I’ve made❤. Thank you! I’m running to the store a lot but it’s so fun!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
Thank you, Natalia for all of your recipes. I just recently discovered your page while searching for kholodets which my grandmother used to make. The deviled eggs I made were as the other poster mentioned, salty. My thinking is either the eggs should have been organic or the baby dills I used were too salty. In any case, thank you! Now, going to search to see if you have vynyhred recipies! Happy Thanksgiving to you and your rodyna!
You are most welcome, Ivas and I’m glad that you discovered my page. That could be because of the eggs that you might have purchased but I hope it will be better the next time you try this recipe. Happy Thanksgiving!
Extremely salty, followed all ingredients and measurements… I definitely think it’s the pickle juice along with adding the additional chopped pickles . I thought other comments were exaggerating…plus I love me some seasonings but I had to add more mayo and boil more eggs to try to save it. Everything else was great.
Hi Ali, you definitely want to add the salt to taste. Depending on the amount of pickle juice you add how fine-grained your salt is, it can end up salty so I always add it to taste. I changed the recipe to read “a pinch of salt, or to taste” rather than specifying an amount. This may help with folks adding it to taste instead. Also, some of the more ‘natural’ mayos can be saltier so keep that in mind. I hope you have a wonderful Thanksgiving!
Just made these and they came out super salty! Which is very surprising. Every time we use recipe from Natasha’skitchen they are ALWAYS spot on! Even my preteen girls enjoy cooking using the tutorials.
Thank you Natasha!!
Hi Joy, I’m so glad you enjoy our recipes. It is unusual that this would be overly salty with just 1/4 tsp of salt. I wonder if maybe too much pickle juice was added? that can make it seem overly salty.
Your recipes look amazing.. Just wondering if you have one for coconut custard pie?? Thank you.
Thank you so much! I don’t have a recipe for that yet but thanks for your suggestion. I’ll make a note of that.
I use in the Deviled eggs can milk and chop Ham.is very good
I do like your recipe .
Thank you for sharing that with me Elfriede!
Do you have a beef stew recipe that you could repost? Thank you for all of your wonderful recipes and happy vibe.
Hi Lori, great question! We have our favorite Beef Stew recipe right HERE for you.
Love your videos. I saw a recipe that mixed deviled ham in the yolk. Not tried that yet but an interesting twist.
Thank you, Gary. Hmm yeah that could be interesting and something new to try!
For eggs that are easy to peal add salt to the boiling water.
Thank you for the tip, Jackie!
Best results I have found: Add salt and also a little white vinegar.
Love your cheery videos! We always substitute ketchup for the mustard (gives it a thousand island dressing vibe…) and sweet pickles and juice instead of dill… Give it a try sometime.
Sounds great! Thanks for suggesting that, Dianna. I should try that next time.
Natasha, I just started to watch your video two days ago on the mini cheese cup cakes. You are so cute to follow. From now on every time I watches you on natashkitchen.com about how to cook those dishes you put a smile on my face. Thank you for making me happy while watching you how to cook. Just love every one of your recipes.😊😊😊
Thank you so much for your kind words, Sharon. I am so glad that you found my channel, enjoy watching my videos and I hope you love every recipe that you try!
Yum! We love deviled eggs!
Hi can you use gerkin pickles instead of dill if you dont have the dill pickles on hand?
I haven’t tested that specific type but I think it could work. If you experiment, let me know how you liked the recipe.
That is what we have always used for deviled eggs and potato salad.
Good to know that, Dianna!
Love the idea of baby dill pickles and the juice, will definitely make these! Thanks for the recipes, and a Happy and Blessed Easter to you and your family too!
It makes the flavor that much better! Thank you Margaret! Blessings to you and your family
Hi, I need your recipe for Meatloaf with a sauce for it. My friend tried it and said it was amazing !!!! Thanks so much, Dianne
Hello Dianne, here’s the recipe for Meatloaf with Glaze.
We make these for any gathering! Everyone always loves them, especially with the bacon on top!
They are definitely a crowd pleaser!
Deviled eggs are one of my favorite appetizers!! Love the bacon on top! They are always the favorite!
Aren’t they the best! They’re a party favorite!
My kids really loved it! So easy to make and so delish!
I’m so glad! Thank you for that wonderful review Toni!
Yum! 10 thumbs up! Perfect for New Years party! At first i thought the pickle was weird, but tastes so good! Thanks
I’m so glad you enjoyed that, Leah! Thank you for that great review!
Can I make these a day ahead?
Hi Marianne, we have a note on this in the recipe post but yes, you sure can! Deviled eggs can be made up to 2 days in advance, but they should not be left out. To store deviled eggs, cover and refrigerate until serving. Sprinkle on the paprika and bacon garnishes just before serving. I hope this helps.
Even the freshest eggs peel easily if steamed for 16 minutes then plunged into ice water till cool. Drain water and vigorously shake eggs in the pan or bowl. The peels slip right off.
Thanks so much for sharing your tip!
Hi Natasha! Really love your recipes. I add Russian dressing with mayo and mustard mix and top them with halved stuffed green olives and paprika. The eggs are always the first things eaten.
Hi Liz! That’s so great! Thank you so much for sharing that with me!
I just wanted to chime in and say that after years of mixed results following the “official” advice of the EGG COUNCIL of all people, I’ve finally found a method that works consistently for me.
Bring water to a boil first, reduce to a simmer, and THEN gently lower eggs into the water using a strainer or slotted spoon. Simmer for a minimum of 12 minutes and then plunge into ice water. This works on very fresh eggs that are still cold– the shells practically fall off! After years of frustration, I was egg-cited to find a method that actually works every time. No more bringing eggs to room temperature, adding vinegar, waiting for a full moon, etc.
Thank you so much for sharing this feedback with us Dave!!
The addition of crumbled bacon sounds delicious, however, my family prefers me using a sweet relish and juice over dill pickles. It just gives it more of a balance to the mustardy flavor to have a little sweetness to it. I’m not sure if anyone else uses sweet relish or not, but I have had a lot of compliments on my version. Thank you for the crumbled bacon topping idea, though. I’m sure I will try that!
Thanks for sharing that tip with us, Sharla!!
I use bread and butter pickles and they are deicious.
Thank you so much for sharing that with me.
I always use sweet relish. It’s the best.
I’ve heard people add a tablespoon of butter to mix to add creaminess!
Thank you so much for sharing that with us, Laris!
I made this for thanksgiving (Canada). It was ok. I think next time, I’ll use relish instead of baby dill pickles.
I have not tried that with a sweet relish so I’m not sure if it would be off in flavor being sweet.
will make this recipe on Sunday for snack ,,football ,, this y’all tip on the easy easy simple way to guarantee easy peal just add couple tbs of corn oil olive oil or whatever oil ya cook with to the water ya boil in the shells are porous and will absorb oil between shelling skin that separates shell from the white ,,,just cool room temp or ice bath whatever crack wide end roll lightly on counter to crack shell on sides and you will smile ,EASY PEEL
Thank you for sharing that tip with all of us Joseph! That’s so great!
For me, if the eggs don’t want to peel well, it’s because it’s not cooked well enough. So I make sure I time the cooking and it’s so much better to peel. S
In addition to mayonnaise I add about half cup of cream cheese to the mix. This is for any recipe. It is my base.
Thank you so much for sharing that with me.
I put cut up small shrimp and add some shrimp sauce to the egg mixture.
Thank you so much for sharing that with me.
I learned this from my Grandma and it works … when hard boiling eggs, put in 1 T of baking soda in the water. After they’re done, put in the ice bath and the shells will peel right off with no trouble.
Thank you so much for sharing that Susan!
I always love deviled eggs. I will try them with bacon next time. I do not put pickles in mine but do add horseradish and a couple of dot of hot sauce, they go quickly.
That sounds delicious! Thank you so much for sharing that with me Paula!
Made these over Easter everyone loved them and there were none left over
That’s just awesome!! Thank you for sharing your wonderful review Malvina!
Devilled eggs are always the first dish to disappear!
I use a bit of sweet pickle relish. I never thought to use bacon. Yummm!!
They sure are! I hope you love this recipe!
I also use sweet pickle relish, also the same for potatoe salad . Everyone loves both, also olives in both.
I’m doing this on Sunday and substituting mayo w/organic greek yogurt. I would love to add pickles but have to watch my salt intake. Bacon is enough. I do enjoy watching on facebook!!
Hi Jocelyn! I’m so happy you are enjoying our recipes! Thank you for your awesome review!
Ever since I was a kid I have just loved deviled eggs. Great recipes!
Thank you for sharing that with us Christine!
Your welcome!
Deviled Eggs with bacon are the bomb!!! These are perfect!
I’m so happy you enjoyed that Becky!
I’m going to make it today! Can you tell me what brand of mayo you use? Hellman’s? Heinz?
Hi Maitai, we often use Hellman’s mayo.
Hi Natasha, I add 1-2 tablespoons of softened cream cheese to My Yolks with the Mayo & Seasonings, it makes the body firm up nice and super great flavour..
Thank you so much for sharing that with me!
Sprinkle in a little curry powder. The taste is amazing!
Thank you for that suggestion Carissa!
Deviled eggs with bacon are the best! Love your recipe.
Thank you for the wonderful review!
Natasha, these are wonderful and so easy. However, I substituted one item. I used sweet pickles instead of dill pickles. My kids will not eat dill pickles so I use sweet. These are beautiful and thanks for the recipe.
You’re welcome! I’m so happy you enjoyed it
I am loving the bacon addition! So delicious!
I’m so happy to hear that! Thank you for sharing your great review!
I have never seen a green cooked hard boiled egg yolk. If you keep them in a refrigerator or on a countertop after peeling then yes the yolk edges turn colour.
Thank you for sharing that John!
Never in 60 yrs of cooking have I ever had a problem peeling hard or even softer boiled eggs. I smack and roll them even while hot against
the side of the kitchen sink and then peel them under running cold water into the same pot they were cooked in. Running water gets under the shell and separates the egg innards from the shell as it falls away. No need to fuss with all this fancy stuff.
Hi John, thanks for sharing. The different methods definitely help with fresh eggs (fresh from a farm or if you have chickens of your own), since fresh eggs are notoriously difficult to peel.
LOVE these. Can’t go wrong with bacon 😉
We sure love these with bacon! Thank you for sharing that awesome review with me, Aimee!
I make these for every and any occasion! There are never any leftover.
I completely agree – I can’t wait for Easter on these!
That looks delicious! 🙂 No video this week?
Hi! I’m so happy you enjoyed that! That’s right! No video this week
Yummy! I do something similar, except I add pickled red onion chopped up into the mix!
That sounds delicious!
How much Pickled red onion would you use for this recipe? I just love all of Natashas recipes!