Loaded Deviled Eggs

Instructions

1. Prepare the Eggs
   Slice the hard-boiled eggs in half lengthwise and remove the yolks.

2. Make the Filling
   In a bowl, mash together:

   • Egg yolks

   • Mayonnaise

   • Dijon mustard

   • Pickles

   • Red onion

   • Half the bacon

   Season with salt and pepper, and mix until smooth and creamy.

3. Fill the Eggs
   Spoon or pipe the yolk mixture back into the egg white halves.

4. Garnish
   Top with remaining bacon, chopped dill, and a pinch of paprika.

🍽️ Serving Suggestions

• Arrange on a platter over lettuce or herbs.

• Add extra paprika or cayenne for color and heat.

• Serve with sliced cucumbers, cherry tomatoes, or olives on the side.

✅ Tips for Success

• Use Week-Old Eggs: They peel easier than very fresh ones.

• Room Temp Ingredients: For a smooth, creamy filling.

• Flat Base Trick: Trim a small slice off the egg bottom so they stand upright.

• Creative Add-ons: Try shredded cheese, chives, or hot sauce for variety.

❓ FAQs

• Can I make them ahead?
  Yes — prepare the filling ahead, refrigerate, and fill the eggs just before serving.

• How long do they last?
  Up to 2 days refrigerated — but best enjoyed the same day.

• Healthier option?
  Use light mayo or Greek yogurt. Swap bacon for turkey bacon or skip it.

• Vegetarian version?
  Omit bacon. Add diced roasted veggies (e.g., peppers, zucchini).

• More toppings?
  Absolutely — avocado, smoked salmon, or your favorite herbs work great!