Dill-Infused Deviled Eggs with Bacon Crumble

Bring a large pot of water to a boil. Add eggs; cook for 10 minutes. Place in a bowl under cold running water until cool enough to handle. Peel eggs in the bowl of water.

Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain on paper towels; crumble into small pieces.

Cut eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with a fork. Add mayonnaise dill honey mustard white vinegar salt and pepper; whisk until smooth.

Spoon or pipe yolk mixture into the egg whites. Garnish with bacon crumbles and paprika.