Dill-Infused Deviled Eggs with Bacon Crumble Recipe

  • 6 eggs
  • 1 slice bacon
  • 2 tablespoons mayonnaise
  • 1 tablespoon finely chopped dill
  • 1 teaspoon honey mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper
  • 1 pinch paprika
  1. Bring a large pot of water to a boil. Add eggs; cook for 10 minutes. Place in a bowl under cold running water until cool enough to handle. Peel eggs in the bowl of water.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
  3. Cut eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with a fork. Add mayonnaise, dill, honey mustard, white vinegar, salt, and pepper; whisk until smooth.
  4. Spoon or pipe yolk mixture into the egg whites. Garnish with bacon crumbles and paprika.