Description
Creamy, smoky, and tangy with a pickle punch—these deviled eggs bring bold flavor to any table. A crispy bacon crunch and herby dill finish make them the ultimate bite-sized treat for brunch, potlucks, or just a next-level snack.
Ingredients
8 large eggs
Kosher salt & pepper, to taste
2 tbsp mayonnaise
1 tbsp dill pickle juice
2 tsp Worcestershire sauce
1 tsp honey or agave nectar
2 tbsp minced dill pickle (plus extra for garnish)
1 tbsp minced fresh dill (plus extra for garnish)
2 strips bacon, cooked crispy and finely chopped
Instructions
Place eggs in a saucepan, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10–12 minutes.
Transfer eggs to an ice bath, peel once cooled, and slice in half.
Scoop yolks into a bowl. Mash with mayo, pickle juice, Worcestershire, honey, salt, and pepper.
Stir in minced pickles, dill, and chopped bacon.
Spoon or pipe filling back into egg whites.
Garnish with extra dill, pickles, and a bacon crumble if desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 70 per half
- Fat: 5g
- Carbohydrates: <1g per half
- Protein: 4g per half