Servings: 12 servings
Calories: 64kcal
Ingredients
- 6 eggs
- 3 tablespoon mayonnaise
- 2 tablespoon dill relish
- 2 teaspoon whole grain mustard
- 1 tablespoon fresh dill, minced ½ tablespoon if using dried
- ¼ teaspoon granulated garlic
- ¼ teaspoon granulated onion
- 1 tablespoon dill pickle juice/brine, if needed to thin out mixture
- 2-3 tablespoon crispy bacon, finely diced
- 2-3 tbsp jalapeno, finely diced
- smoked paprika, for garnish
- kosher salt and fresh ground pepper, to taste
Instructions
Hard Boiling
- Place eggs into a pot. Add water to cover by an inch or so.
- Bring water and eggs to a rapid boil. Once water begins to boil, remove from heat and cover with lid for 10-12 minutes.
- Remove eggs from water and place in ice bath.
Deviling
- Remove shells from cooled eggs.
- Carefully slice eggs in half lengthwise.
- Place yolks in a bowl and set whites aside.
- Add mayo, relish, mustard, dill, granulated garlic, granulated onion, pickle juice/brine (if desired) to the yolks. Mix and mash thoroughly. Add salt and pepper as needed.
- Add 1-2 tablespoons of the jalapeños into the yolk mixture if you and your guests like it a little spicier. If not, the jalapeños may be reserved for garnish or left out all together.
- Spoon yolk mixture into whites.
- Garnish with bacon, jalapeños, and smoked paprika.
- Enjoy!
Nutrition
Serving: 1serving | Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 144mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.5mg
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