I've never met a deviled egg I didn't like, but I will say these are one of my favorites!
This simple side dish will be loved by everyone.
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Since Easter Sunday was two days ago, naturally I have a deviled egg recipe for you today. If you are a mother or grandmother you are currently staring at one dozen hard boiled eggs in your fridge. Correct?
But first, let's talk Spring Break.
I'd like to know who invented it. Growing up we got Good Friday and the Monday after Easter off from school. That was it. None of this whole week stuff. Well, since we've been in this school district the kids get the WHOLE WEEK OFF. Which is all fine and good for those families who take a long vacation or for families whose parents just continue working and sending their kids to daycare, but y'all it's a nightmare for stay-at-home-working-moms.
A nightmare.
By day 3 my son declared it was the "worst Spring Break of his life". He's only had three, but whose counting?
I tired, really hard, I did. I made a point each and every day to get everyone out of the house {the weather was NOT warm by the way}. We went out to lunch one day, breakfast the next, a play date in between, errands here there and everywhere, I tried my darnest to keep them busy.
Let's just say it didn't work. The fighting was endless, they couldn't keep their hands off each other, there was soooooooooo much complaining.
Oh, and did I mention the husband was gone for work for 4 days?
It was a blast.
To cure some of my Mom woos from last week, I did make a few things in the kitchen. I mean, the kids did have to eat. I couldn't let them starve, dispite their behavior.
Since I've being making hard boiled eggs in my Instant Pot a lot lately, I figured the time wasn't better to embark on a new deviled egg recipe just in time for Easter, right?
And because I love all things dill pickle and bacon, I added those two ingredients to my general recipe. They turned out heavenly! I made them the night the husband was returning home from his work trip...because I wanted it to appear that my week wasn't horrible.
It kinda worked. I may have vented a bit to him, but in the end the eggs won.
I've given you directions for making these eggs in both the Instant Pot and on the stove top. Really, honestly, making hard boiled eggs aren't that difficult if you know the correct way to do it.
In my Instant Pot, it's super easy and in about 10 minutes they are finished {just 6 minutes of actual cooking time}. On the stove top I have always used Martha Stewart's trusting recipe as she is the queen of all things kitchen right behind the beloved Julia Child.
You can do this!
These Dill Pickle & Bacon Deviled Eggs are creamy, tangy, salty and just down right delicious. Make these for a nice crowd - it makes 24! Or just eat them all and stay inside your house for the next two days.
You can make the call.
Dill Pickle & Bacon Deviled Eggs
A great way to use up hard boiled eggs, in a side dish everyone will enjoy! The tang of dill pickle and saltiness of bacon makes these deviled eggs the hit of any party.
prep time: 10 MINScook time: 12 MINStotal time: 22 mins
ingredients:
- 12 eggs
- 3/4 cup mayonnnaise
- 1/4 cup yellow mustard
- 1/8 cup pickle juice
- 1/2 cup chopped dill pickles
- 1/2 cup crumbled cooked bacon
- 1/2 t. garlic powder
- 1 t. salt
- 1 t. pepper
instructions
Instant Pot Directions:
- Plug in your Instant Pot and place the 12 eggs on top of the rack at the bottom of your pot. Pour in 1 cup of water. Set to "Manual" for 6 minutes, making sure the leaver is on "Sealing". When the Instant Pot has beeped and the eggs are done, carefully release the steam. Remove the lid once the pressure has been released and carefully place the hot eggs in an ice water bath for 10 minutes. Peel the eggs.
Stove Top Directions:
- Place the eggs in a large stock pot and cover the eggs with water by 1 inch. Bring the water to a boil and once boiling, cover and remove from the heat. Let sit 12 minutes. Drain and transfer the eggs to a strainer and run cold water over them for a couple minutes. Peel the eggs.
To Make the Filling:
- Once the eggs have been peeled, cut each egg in half and place the inner yolk in a bowl. Place the egg white sections onto your serving plate.
- To the yolks, add in the remaining ingredients; mayo, mustard, chopped pickle, bacon, pickle juice and seasonings. Using a fork mash this mixture until smooth.
- Using a spoon, carefully spoon the yolk mixture into the egg white sections. Garnish with additional chopped pickle and bacon is desired. Refrigerate immediately. Serve within 2 days.
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