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Deviled Eggs with Bacon 18 April, 2019 |

The best thing to do with those naturally-dyed Easter eggs? Deviled eggs for brunch, of course!

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  • 6 large eggs, hardboiled, peeled and cooled
  • 1 tsp Dijon mustard
  • 2 dashes your favorite hot sauce, to taste
  • Salt, to taste
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp snipped fresh dill
  • 4 tbsp mayonnaise
  • Fresh dill, for garnish
  • 3 slices cooked bacon, chopped for garnish


Halve hard boiled eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, hot sauce, salt, pepper and dill. Stir in mayonnaise.

Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and garnish with cooked bacon and fresh dill.

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