Deviled Eggs
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 mustard), 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
- 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, pinch of 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
Deviled Eggs
Amount per Serving
Calories
86
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Cholesterol
98
mg
33
%
Sodium
171
mg
7
%
Potassium
50
mg
1
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
154
IU
3
%
Vitamin C
1
mg
1
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
