Deviled eggs are always a crowd pleaser.
Whether you have eggs leftover from the Easter baskets or Seder plates, nothing could be springier – or more Southern – than Deviled Eggs.
My Aunt Marilyn used to make them for everything from Sunday fried chicken dinners to holidays, and they were the first thing my sister and I went after. I’ll admit, I don’t think to make Deviled Eggs often, but when I do everyone raves. They are not only pretty, but they also have the creamy-chewy texture that is so satisfying and the zing from Dijon mustard and smoked paprika that keeps you wanting more. For these Deviled Eggs, I have added a little bit of fresh dill to make things bright and herby, and some bacon crumbles to add crunch and depth. (Of course, feel free to skip the bacon if you don’t eat it…maybe sub in a little caviar or trout roe!)
Finally, a reason to pull out that egg plate you’ve had for years. Happy Easter!
6 hard-boiled eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
½ teaspoon chopped fresh dill, plus more for garnish
Pinch smoked paprika
2 strips bacon, cooked crisp and crumbled
Shell the eggs and cut them in half. Scoop out the yolks and place them in a bowl. Set the whites aside.
Add the mayonnaise, mustard, and dill to the yolks, and mash with a fork until smooth.
Spoon the egg yolk mixture into the whites. Top with a sprinkle of paprika, crumbled bacon, and dill.