Ingredients
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12 large eggs
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1 (16 oz) tub sour cream
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1 (1 oz) packet Nature's Promise® Organic Dill Dip Seasoning Mix
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1/3 cup mayonnaise
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1 tsp Dijon mustard
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2 strips fully cooked bacon
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2 tsp pine nuts
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1 tbsp panko bread crumbs
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1 tsp honey mustard
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1 tbsp sweet pickle relish
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3 gherkin pickles, sliced
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3 tbsp red pepper hummus
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1 tsp paprika
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1 tsp lemon zest
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1 tsp chopped parsley
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1 pint grape tomatoes
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1 cucumber, cut into rounds
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1 (14 oz) container carrot and celery sticks
Steps
1
In a large pot, add eggs and enough cold water to cover eggs by 1-inch. Bring water to a boil over high. Immediately cover pot with a lid and remove from heat. Let eggs stand 10 minutes. Drain eggs and transfer to a large bowl of ice water to cool.
2
Meanwhile, prepare the dip: In a small bowl, combine sour cream and dill dip seasoning mix. Cover and chill until ready to serve. When eggs are cool, peel and cut in half lengthwise. Scoop yolks into a medium bowl. Add mayonnaise and mustard. Season with salt and pepper. Using a fork, mash until yolk mixture is smooth. Divide mixture evenly among 4 small bowls (about 6 tablespoons each).
3
Microwave bacon according to package directions. Let cool, then crumble into small pieces. Heat a small dry skillet over medium and add pine nuts. Toast until golden brown and fragrant, stirring frequently, 2–3 minutes. Transfer to a small plate. Add bread crumbs to skillet and cook, until golden and crisp, stirring often, 3–4 minutes. Transfer to plate with pine nuts.
4
Assemble the flight: To first bowl, stir in honey mustard. Spoon or pipe filling into 6 egg whites. Top each with crumbled bacon. To second bowl, stir in pickle relish. Spoon or pipe filling into 6 egg whites. Garnish each with a slice of gherkin. To third bowl, stir in hummus. Spoon or pipe filling into 6 egg whites. Sprinkle with paprika and toasted pine nuts. To fourth bowl, stir in lemon zest. Spoon or pipe filling into remaining 6 egg whites. Sprinkle with bread crumbs and parsley.
5
Arrange deviled eggs on a large platter. Add tomatoes, cucumbers, celery, & carrot sticks around the eggs. Serve with chilled dill dip.
