Eggs are a cheap, delicious superfood packed with nutrients. And springtime is when the hens start laying again and when many religions and traditions include eggs in their rites as a symbol of fertility and abundance. This means there is often a surplus of hard-boiled eggs around.
That’s when I like to make deviled eggs.
This recipe for deviled eggs uses healthy pasture-raised eggs, which are far better for your health and the environment than regular industrially produced, or even organic eggs. (Here’s why.)
However, you don’t want to use them fresh because, once boiled, they will peel terribly! It’s best to use eggs that are at least a week old for hard-boiling to get a clean peel.
These savory deviled eggs also include healthy fats from mayonnaise (best if you use homemade mayo with olive or avocado oil), and bacon grease from pasture-raised pigs. (Which is high in monounsaturated fat like olive oil and a far superior alternative to regular bacon.)
If you are vegetarian, just leave the bacon out.
Finally, I like to add my special, signature ingredient for a little kick: Spanish smoked paprika.
These incredible deviled eggs with bacon will have your friends and family running back to the table for more and begging you to make them again. They’re that good.
Orgasmically Good Deviled Eggs with Bacon and Dill
These deviled eggs with bacon and dill will have folks running back to the table for more and begging you to make them again. They're that good.
- 12 pasture-raised eggs hard-boiled (I always boil a few extra eggs, eat the whites then add the yolks to increase the filling mixture)
- 1/3 cup mayonnaise
- 3 slices pasture-raised bacon
- 2 Tbsp. bacon grease
- 2-4 tsp. dijon mustard to taste
- 2 tsp. white vinegar or to taste
- 1 tsp. dried parsley flakes
- 1 tsp. dried chives OR 1 Tbsp. minced fresh chives OR minced scallion
- 1/2 tsp. sea salt or to taste
- 1/2 - 1 tsp. dried dill or to taste
- 1/4 tsp. smoked paprika you'll need more to dust the eggs as garnish
- 1/4 tsp. black peppercorns finely ground
- 1/4 tsp. garlic powder or to taste
While eggs are boiling, slice the bacon into one-inch pieces, and fry or bake till crispy, reserving the grease.
Slice hard-boiled eggs in half lengthwise, remove the yolks and set aside the whites.
In a bowl, smash the egg yolks until smooth.
Add the bacon grease, mayo and all the seasonings and mix until very well blended and smooth.
Adjust seasonings to taste (though bear in mind that these flavors will meld and improve over the next several hours)
Spoon or pipe the yolk mixture evenly into the egg whites.
Sprinkle with smoked paprika.
Garnish with a slice of chive and a small piece of bacon.
Serve on a plate or in paper cupcake liners.
- Remember to use older eggs so you get a clean peel.
- Make these at least 5 hours to a day in advance so the flavors have time to meld.