Ultimate Deviled Eggs
The ultimate deviled eggs recipe loaded with crunchy dill pickles and crispy bacon topping.
I had some hard boiled eggs in the fridge and a few slices of bacon leftover from breakfast so I made these ultimate deviled eggs from a recipe if found on Natasha’s Kitchen for her best-ever deviled eggs. I loved that they used the dill pickle juice for acid and the crunch of the bacon and pickles to make the eggs extra special. We all enjoyed these tasty eggs, especially my daughter and me.
Ultimate Deviled Eggs
Ingredients:
- 6 eggs
- 3-4 tbsp mayonnaise, to taste
- 2 tsp dill pickle juice
- 1/2 tsp mustard
- 1/8 tsp garlic powder
- Sea salt and freshly cracked pepper, to taste
- 1 small dill pickled, minced (about 2 tbsp)
- 2 slices of bacon, cooked & crumbled
How to Make Ultimate Deviled Eggs
Place the eggs into a large saucepan then cover completely with cold water.
Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes.
Immediately plunge the eggs into a large bowl filled with ice cubes and cold water, to cool for 10-15 minutes. Side Note: Don’t skip the ice cubes & cold water! The super cold water shocks the eggs, making the membrane break which makes them SO MUCH easier to peel! Trust me.
Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg. Side Note: If the shells are stubborn, try peeling them under warm running water.
Cut each egg in half lengthwise. Set aside.
Carefully drop the yolks into a small bowl and mash them very well with a fork until they are a fine crumb.
Add the mayonnaise, dill pickle juice, mustard, garlic powder, sea salt, and black pepper, to taste; mix until very well combined. Side Note: Be careful not to over-salt because the bacon bits will add saltiness to the eggs.
Add the minced pickles and combine well. Taste and add more mayonnaise, pickle juice, or seasonings, to taste, if needed.
Spoon the yolk mixture into a small Ziplock bag. Squeeze it until the filling is in the bottom corner of the bag. Snip off the corner of the bag then gently squeeze and fill each egg white half.
Sprinkle the top with bacon bits and paprika. Refrigerate until ready to serve. Enjoy.
Equipment
- Large Sauce Pan
Ingredients
- 6 eggs
- 3-4 tbsp mayonnaise to taste
- 2 tsp dill pickle juice
- ½ tsp mustard
- ⅛ tsp garlic powder
- Sea salt and freshly cracked pepper to taste
- 1 small dill pickled minced (about 2 tbsp)
- 2 slices of bacon cooked & crumbled
Instructions
- Place the eggs into a large saucepan then cover completely with cold water.
- Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes.
- Immediately plunge the eggs into a large bowl filled with ice cubes and cold water, to cool for 10-15 minutes. Side Note: Don't skip the ice cubes & cold water! The super cold water shocks the eggs, making the membrane break which makes them SO MUCH easier to peel! Trust me.
- Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg. Side Note: If the shells are stubborn, try peeling them under warm running water.
- Cut each egg in half lengthwise. Set aside.
- Carefully drop the yolks into a small bowl and mash them very well with a fork until they are a fine crumb.
- Add the mayonnaise, dill pickle juice, mustard, garlic powder, sea salt, and black pepper, to taste; mix until very well combined. Side Note: Be careful not to over-salt because the bacon bits will add saltiness to the eggs.
- Add the minced pickles and combine well. Taste and add more mayonnaise, pickle juice, or seasonings, to taste, if needed.
- Spoon the yolk mixture into a small Ziplock bag. Squeeze it until the filling is in the bottom corner of the bag. Snip off the corner of the bag then gently squeeze and fill each egg white half.
- Sprinkle the top with bacon bits and paprika. Refrigerate until ready to serve. Enjoy.
I would devour the whole portion! They look so good with crispy bacon.
I am a big deviled egg fan (no surprise) and these look like they could be the ultimate (bacon makes everything better).