Speak of the Deviled Eggs

Six deviled eggs on a cutting board with a sprig of dill

Like any good crush, the devilled egg is classic, creative, and charming, and is consistently a fan favourite at any shindig.

  • Author: Chef Sous Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 deviled eggs 1x
  • Category: Appetizer, Food + Drink
  • Cuisine: Whole30


  • 6 eggs
  • ½ cup mayonnaise
  • ½ tsp apple cider vinegar
  • 1 tsp mustard
  • 3 slices bacon, finely minced
  • 2 tbsp fresh dill, chopped
  • 1 jalapeno, seeds removed and diced
  • ¼ tsp salt
  • ¼ tsp pepper


No.1 | Bring a pot of water to a boil. Gently place all eggs into the water then set a timer for 9 minutes. Once the eggs are done remove them from the pot and into a bowl of cold water.

No.2 | While the eggs cool, place the minced back in a frying pan and turn to heat to medium-high. Cook until crisp stirring occasionally, about 6-8 minutes. Strain the bacon and allow to cool on a paper towel.

No. 3 | Remove  the shells from the eggs by cracking the egg on a hard surface then gently peeling back the shells..

No. 4 | Cut the eggs in half lengthwise and scoop the egg yolks into a small bowl. Add the mayo, apple cider vinegar, mustard, ½ the bacon, dill, jalapeno, salt and pepper. Mash until well incorporated.

No. 5 | Spoon the egg mixture into a piping bag with ¼” tip. If you don’t have a piping bag, cut a ¼” hole in the corner of a ziploc bag. Remove the air from the bag and twist the top squeezing squeezing the filling into the egg whites.

No. 6 | To serve, top each egg with a good sprinkling of bacon.