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how to make Bacon Dill Deviled Eggs

Bacon Dill Deviled Eggs

Course Appetizer
Cuisine American
Keyword bacon-dill-deviled-eggs
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 27 minutes
Servings 12 eggs
Calories 113kcal
Author Melissa Sperka


  • 8 large eggs
  • 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.


Serving: 1serving | Calories: 113kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 208mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg