Dill Mustard, Bacon, Deviled Eggs


While we anxiously await the results of the 2015 Saucy Mama recipe contest I decided to share with y’all one of my other contenders for this year’s entry.

I decided not to enter this specific recipe, I thought it was a little to simple, and Saucy Mama had other deviled egg recipes on their website using some of their other unbelievable mustards.

One of the reasons I chose Dill Mustard from their extensive list of products to have and experiment with was because I love pickles. We put pickles on everything, and even in our pimento cheese!

I ultimately settled on the deviled egg because I thought it would showcase the mustard the most. I just new it would really kick them up a notch! I was not disappointed. I advise you taste as you go to see how much dill mustard you like. I probably added more than the 3 Tablespoons I suggested here if I am being honest :D


  1. Peel shells off of the hard boiled eggs and slice in half (lengthwise).
  2. Crumble bacon bits into smaller pieces and set aside.
  3. Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.
  4. Using a fork, mash the yolks and add the mayonnaise and Saucy Mama Dill Mustard to the yolks and mix until a creamy consistency is achieved.
  5. For the filling portion of the deviled eggs I scoop the filing into a ziplock bag and cut off one of the corners and use the bag as almost a pastry bag to make filing the egg halves as easily as possible.
  6. Add crumbled bacon bits to the eggs as desired.
  7. Sprinkle with paprika and keep in the fridge until ready to serve.