eggs of the devil

  • 45 mins
  • 11 ingredients


  • pickles juice 2tbsp
  • muststard - stone ground 1 tbsp
  • pickles - micned 1/4 cup
  • bacon, thick cut (set aside 1- slice for garnished) 4 slices
  • dill, fresh and chopped 3 tbsp
  • chili powder 1 tbsp or to taste
  • paprika 1/4 tsp
  • mayo - hellmans 1 cup
  • egg, hard boiled - large 12 ea.
  • salt to taste or 1 tsp
  • pepper, black - ground to taste or 1 tsp

Not too spicy hot with a large touch of dill eggs are stuff pillow of joy to be popped into your mouth. your friends will be asking for more at your next party.


  1. De-shell and cut in half from top to bottom the eggs.
  2. Reserve the egg whites as you empty the yolks in to a large bowl.
  3. Cut a flat area on the bottom of each egg white half (about a 1/8 inch or less), so that the halves will not slip around on a serving plate as easily.
  4. Empty the yolks in to a large bowl.
  5. Chop the all of cooked thick cut bacon slices and reserve about one slice for garnish at the end.
  6. Add into the bowl pickles and pickle juice.
  7. Add into the bowl mustard, dill, chili powder, mayo, and paprika and mix till combined.
  8. Next, add in black pepper and salt to taste.
  9. Using a piping bag, pipe the egg yolk mixture back into each egg white halves to fill evenly across the all of the egg halves.
  10. garnish with the reserved bacon and serve.

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One Comment

  1. I was fortunate enough to have these made for me by the Chef himself and they are OUTSTANDING!! completely addictive and perfect for any meal, any time of the day….big problem: can’t stop at just one…or two…or three…or……..!

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