CLASSIC DEVILED EGGS

Pipe or spoon the yolk mixture into the egg whites. Garnish with remaining dill and chopped bacon.
Refrigerate until ready to serve.
NOTES
Purchase eggs that are close to expiration—not expired, but close to expiration. This is key to peeling them successfully.
Add a couple of teaspoons of salt to the water in the pot. It increases the temperature of the water for better cooking and helps prevent cracks.
Peeling the eggs under cool running water can also help with the peeling.
Use white vinegar, apple cider vinegar, rice vinegar, or pickle juice.
For added flavor, garnish with crisp cooked bacon, pickled jalapenos, mini dill pickle slices, capers, fresh herbs, pimentos, green olives, black olives, or radishes.
Pickle lovers replace the vinegar with a tablespoon of pickle juice or add 1-2 tablespoons of sweet pickle relish.
Store leftovers in an airtight container in the fridge for up to 3 days.