Summer is here, which means it’s time for outdoor fun and picnics!

Our family loves to take day trips to fun locations within a two hour drive from our house, and to keep the cost down, we always pack a picnic lunch. Today, I thought I’d share a recipe for some of the most amazing deviled eggs I’ve ever eaten that are perfect for family picnics, potlucks, and more; it’s been passed down for years through my best friend Erin’s family and she shared her secrets with me!

Makes 6 eggs (12 halves)


-6 Hard-boiled Eggs

-2 T Mayo
-1 T Thousand Island Salad Dressing
-1/2 tsp Ground Dry Mustard
-1/4 tsp Lemon Pepper Seasoning
-3 Slices of Bacon-cooked then crumbled OR Precooked Bacon Pieces

Step 1: Hard boil and peel your eggs.

Step 2: Cut the eggs in half long ways. Remove the yolks and put them in a separate bowl. Place the empty halves on a plate or a special egg tray.

Step 3: Mash the yolks in a bowl, then add the mayo, dressing, mustard, seasoning, and bacon. {You’ll want to save a little bit of the bacon for a garnish.} Mix until creamy and well-blended. At this point, feel free to taste test and see if you’d like to add more mayo and/or Thousand Island dressing to make the filling even creamier.

Step 4: Carefully spoon the mixture back into the egg halves.

Step 5: Sprinkle bacon crumbs on top of the finished eggs as a yummy garnish!

Enjoy! These bacon deviled eggs are easy to make and can be prepared up to two days ahead of time, then refrigerated. Be sure to keep them nice and cool in your picnic basket with an ice pack until you’re ready to eat them. These tasty treats pair wonderfully with Tampico flavored iced teas, like Poppin’ Pomegranate, Sunny Starfruit, Sunset Mango, Tropical Bliss, and Playful Peach for a delicious summertime lunch. What are some of your favorite picnic foods?