Dill Deviled Eggs
An herby take on classic deviled eggs, complete with an optional sprinkling of bacon. Hands-down these are the best deviled eggs you’ll eat in your entire life.
Ingredients
- 12 eggs hard-boiled
- 1/4 cup mayonnaise
- 1/4 cup fresh dill finely chopped
- 1 yellow onion minced
- 2-3 garlic cloves minced
- paprika
- salt and pepper
- (optional) chopped bacon
Instructions
- Boil the eggs for twelve minutes and strain. Set in a bowl of ice water to cool. Once cool, peel the eggs, cut them in half lengthwise, put the yokes into a bowl and set the whites aside on a tray for later.
- Chop most of the dill and all of the onions and combine in a large bowl. (Leave a little extra dill for garnish at the end) Add the mayo and garlic and any extras like celery or herbs.
- Stir well until the mixture has a nice, creamy consistency, adding a little more mayo if needed. Salt & pepper to taste.
- Use a pastry bag or corner cut ziploc bag to fill each egg.
- Top with the rest of the chopped dill (and/or bacon and paprika!)
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