Southern Deviled Eggs
Filling options are numerous and the sky is truly the limit. For those who may have an aversion to mayonnaise in the filling, mashed avocado will work like a charm. In this variation, the horseradish in the mustard lends a subtle bite to the filling along with the smokiness of the bacon and tangy dill, together they provide a nice twist on flavors. These eggs are especially tasty for special occasion meals or when you want something a bit different to serve as a starter when entertaining guests.
Other Egg Dishes You May Like To Try
- Bacon Dill Egg Salad with Pimentos
- Avocado Egg Salad
- Deviled Egg Salad
- 18 Eggcellent Ways To Make Deviled Eggs
- Creole Shrimp Deviled Eggs
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Helpful Kitchen Items:
Bacon Dill Deviled Eggs
- 8 large eggs
- ⅓ cup mayonnaise
- 2 Tbsp sweet pickle relish
- 3 slices bacon cooked and crumbled
- 1 ½ Tbsp horseradish mustard
- 1 tsp sugar or equivalent of artificial sweetener
- 1 tsp fresh chopped dill plus additional for garnishing
- ¼ tsp salt
- ¼ tsp black pepper
- Boil the eggs in salted water for around 10-12 minutes. Drain the hot water and cover with cold water. Allow to cool until they're easier to handle.
- Peel, cut in half and scoop out the yolks into a mixing bowl along with 2 whole hard boiled eggs. Mash with a fork until combined.
- To the mashed egg yolks add the remaining ingredients. Reserve a few bacon crumbles for garnishing. Taste and adjust the salt, pepper and sweetness to your taste.
- Divide the filling evenly between the 12 shells and top with bacon. Garnish each with a sprig of fresh dill.
- Chill for at least 2 hours prior to serving.