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bacon deviled eggs

Bacon Deviled Eggs

A party just isn't a party without deviled eggs on the menu and today we are spicing up the typical deviled egg with a bit of bacon.


  • 12 eggs
  • 1/4 cup reduced fat mayonnaise
  • 11/2 teaspoons dried dill divided
  • 11/2 teaspoons mustard
  • 1 teaspoon lemon pepper
  • 1 teaspoon paprika
  • 6 slices bacon cooked and crumbled


  • Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
  • Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
  • Slice eggs in half lengthwise, and carefully remove yolks. In a large bowl mash yolks with mayonnaise. Add 1 teaspoon dill, mustard, lemon pepper and paprika, stirring well. Spoon yolk mixture into egg whites. Garnish with bacon and remaining dill. Cover and refrigerate at least 30 minutes and serve.