Dill-Infused Deviled Eggs with Bacon Crumble

This flavorful update on classic deviled eggs infuses fresh dill into the creamy filling; a bacon crumble topping takes them over the top.

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6 eggs

1 slice bacon

2 tablespoons mayonnaise

1 tablespoon finely chopped dill

1 teaspoon honey mustard

1 teaspoon white vinegar

1/4 teaspoon salt

1 pinch ground black pepper

1 pinch paprika

Bring a large pot of water to a boil. Add eggs; cook for 10 minutes. Place in a bowl under cold running water until cool enough to handle. Peel eggs in the bowl of water.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.

Cut eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with a fork. Add mayonnaise, dill, honey mustard, white vinegar, salt, and pepper; whisk until smooth.

Spoon or pipe yolk mixture into the egg whites. Garnish with bacon crumbles and paprika.

Dill-Infused Deviled Eggs with Bacon Crumble

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