Chef Brian Duffy’s Two-Way Deviled Eggs: Zesty Dill and Smoky Bacon

Name: Two-Way Deviled Eggs: Peppa Lemon Dill & Smoky Cowboy Bacon
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 10–12
Cuisine: American
Ingredients: 12 large eggs eggs; ½ cup mayonnaise; 1 Tbsp Dijon mustard; 1 tsp cider vinegar; 1 tsp Würzpott Peppa Lemon; 1 lime zest, of 1 lime; 1 Tbsp chopped fresh dill; 1 tsp Würzpott Smoky Cowboy; 3 slices thick-cut bacon, cooked to your preferred doneness and finely crumbled; 1 tsp pickle brine or hot sauce

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One Classic Appetizer, Two Big Flavors

Looking for a deviled eggs recipe that stands out on a holiday table? Chef Brian Duffy takes the familiar favorite in two directions, pairing a bright dill filling with a smoky bacon version. Both start with the same creamy egg yolk base, so you can make an impressive platter without doubling the work.

Start with a Smooth, Creamy Filling

Brian begins with hard-cooked eggs, mayonnaise, Dijon mustard, and a touch of cider vinegar. Passing the yolks through a sieve helps create the silky texture that makes the best deviled eggs recipe feel special. Once the base is smooth, divide it evenly and build two distinct flavor combinations.

Bright Peppa Lemon Dill

For the first dozen halves, Würzpott Peppa Lemon brings a lively seasoning note to fresh dill and lime zest. The result is refreshing and aromatic, a wonderful contrast to the richness of the egg filling. A small finishing sprinkle of Würzpott Peppa Lemon and a sprig of dill give each bite an inviting presentation.

Smoky Cowboy Bacon

The second variation leans into bold, savory flavor. Würzpott Smoky Cowboy seasons the filling alongside crumbled bacon and a little pickle brine or hot sauce. It is an especially appealing choice for anyone who loves deviled eggs with bacon. Finish with more bacon and a light dusting of Würzpott Smoky Cowboy for an extra layer of rich, smoky flavor.

Perfect for Entertaining

With 24 halves in one batch, these deviled eggs are ideal for Easter brunch, Thanksgiving appetizers, summer cookouts, and game day gatherings. Arrange both versions together so guests can sample each one. Brian recommends chilling the finished eggs before serving, and his make-ahead guidance helps keep party preparation manageable.

Make-Ahead Tips for Easy Hosting

Prepare the eggs ahead of time and refrigerate them until needed. The creamy filling can also be made in advance, while keeping the bacon separate helps preserve its preferred texture. Assemble the platter closer to serving time, then chill the filled eggs for 30 minutes before bringing them to the table.

A Platter Everyone Will Remember

The beauty of this recipe is its contrast: fresh herbs and citrus on one side, rich smoky bacon on the other. With one simple base and two satisfying finishes, Chef Brian Duffy turns a timeless appetizer into a conversation starter.

Two-Way Deviled Eggs: Peppa Lemon Dill & Smoky Cowboy Bacon

By Chef Brian Duffy

Chef Brian Duffy puts a flavorful twist on the classic deviled eggs recipe with two delicious variations on one platter. His Peppa Lemon Dill eggs combine Würzpott Peppa Lemon, fresh dill, and lime zest for a bright bite, while his Smoky Cowboy Bacon eggs combine Würzpott Smoky Cowboy and savory bacon for a rich, smoky finish. Perfect for Easter, holiday parties, and game day, these easy deviled eggs offer something for everyone.

Prep: 25 minutes
Cook: 12 minutes
Total: 37 min
Servings: 10–12
Calories: 150

Ingredients

Base
12 large eggs eggs
½ cup mayonnaise
1 Tbsp Dijon mustard
1 tsp cider vinegar
Peppa Lemon Dill (12 halves)
1 tsp Würzpott Peppa Lemon
1 lime zest, of 1 lime
1 Tbsp chopped fresh dill
Smoky Cowboy Bacon (12 halves)
1 tsp Würzpott Smoky Cowboy
3 slices thick-cut bacon, cooked to your preferred doneness and finely crumbled
1 tsp pickle brine or hot sauce

Directions

Place eggs in cold water, bring to a boil, turn off the heat, and let stand 10 minutes. Transfer to an ice bath for 10 minutes; peel. Meanwhile, cook bacon to your preferred doneness. Let cool, then finely crumble.
Halve eggs lengthwise. Transfer yolks to a bowl and arrange whites on a platter.
Pass yolks through a sieve or whip in a stand mixer. Mix in mayonnaise, Dijon, and cider vinegar.
Divide filling evenly. Mix Peppa Lemon, lime zest, and dill into one half; mix Smoky Cowboy, half the bacon, and pickle brine or hot sauce into the other. Taste and adjust; both blends contain salt.
Pipe filling into 12 egg-white halves for each flavor.
Garnish Peppa Lemon halves with a light sprinkle of seasoning and dill sprigs; garnish Smoky Cowboy halves with a light sprinkle of seasoning and remaining bacon. Chill 30 minutes.

Notes

Make Ahead: Hard-boiled eggs can be prepared up to 3 days ahead and refrigerated in an airtight container. For best quality, prepare the filling no more than 1–2 days ahead. If preparing ahead, refrigerate the bacon separately and add it when assembling.

Chef’s Note: Eggs that are about a week old often peel more easily than very fresh eggs.

Bacon Tip: For a richer, meatier bacon flavor, cook until slightly chewy rather than crispy. This retains more fat and moisture for a tender, flavorful bite.