Dill Pickle Deviled Eggs [Low-carb, Keto, Sugar-free]
Dill Pickle Deviled Eggs (with Candied Bacon)
Low Carb | Keto | Sugar-free
Deviled eggs just got turned up a notch! These sweet and salty flavorbombs are perfect for your next party or game day.
INGREDIENTS:
6 or 7 - Large Eggs
1/4 cup - Mayo
1/2 Tbsp - Dijon Mustard
1/2 tsp - Sea Salt
1/2 tsp - Black Pepper
1 tsp - Dry Dill
1 tsp - Sweet Paprika
1/2 Tbsp - Pickle Juice
Optional: 1 strip - “Pig Candy”, chopped up (See my last recipe)
DIRECTIONS:
Hard boil your eggs. I use an egg maker, but the old fashioned way works great too! Once they are boiled, gently crack the shell on all sides before adding to an ice bath (bowl of ice and water). Once totally cooled, peel the eggs.
Slice the peeled eggs in half, and separate the yolks into a bowl.
Add the mayo, mustard, seasonings, and pickled juice to the yolks, and then beat with an electric mixer to make the filling nice and fluffy.
Spoon in the yolks into the whites of the eggs (or use a piping bad to make it prettier). Then top with chopped up candied bacon. Enjoy!
Note: Find a recipe video of this on my Instagram Reels.