Bacon Dill Deviled Eggs
Servings 12 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.
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