In my Mother’s Day Celebration post I promised to share my ‘almost-famous’ deviled egg recipe. My friend Ursula also asked me to post this, because her daughter Tracy is allllll about the deviled egg! As am I.


  • Egg Cooker of Choice
  • Paper towels
  • Large Plate
  • Butter Knife
  • 1 Fork
  • 3 Spoons
  • Measuring Cups ½ and ¼
  • Measuring Spoons ½ tsp and ¼
  • Medium Bowl
  • Platter or Deviled Egg Carrier





I typically pre-cook the eggs and bacon the night before and store in the refrigerator until the next day when I assemble the deviled eggs. You can do all the steps in the same day if you like.

Cooling Eggs

I really like my $20 electric egg cooker.  There are lots of them on the market for under $30.

After the eggs cook, I take them out using a towel (because they are HOT) and lay them on a towel on the counter until they cool, then I put them in the fridge.

However, cooking all your eggs in the Instant Pot works too; check out Predominantly Paleo’s post.

While the eggs are cooking, I slice bacon in ½ inch pieces and cook in a pan. Peppered Bacon is delicious with this recipe, but any bacon is good. Sprinkle lightly with garlic powder when cooking. Once it is brown and crispy I place it on a plate with a paper towel to cool. Once it is cool, put it in a Ziploc bag and place in the refrigerator.

Sliced Bacon Cooking


Peel each egg. On a paper towel, cut each egg in half with the butter knife. Gently pry out the yolk with the knife over a bowl (so it will just fall in), then place the egg white in the egg carrier or on a serving platter. Lightly sprinkle the egg white with Cayenne Pepper and or Dill Weed.

Using the fork squish the yolks into a fine powder, making sure there are no large lumps. Mix in equal amounts of dill and sweet relish. Then mix in the mayonnaise, mustard, and spices.

The mixture should be moist and creamy, but not runny wet. Add the egg yolk mixture generously into each egg white and top with a piece of bacon.

If you want to add another visually appealing touch, sprinkle with dill or finely chopped chives.

Done. Eat. Enjoy.