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Deviled Eggs
Deviled eggs are always a crowd pleaser.
Deviled Eggs 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. This recipe includes 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.)
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.
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