Deviled Egg Flight and Crudité Platter

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.