These Deviled Eggs with Candied Bacon and Fresh Dill will knock your socks off….they are over the top delicious. I’ve taken them to many gatherings and am always asked for the recipe. First published here last year, this one is popular!
There are 8 million recipes out there right now for deviled eggs.
And you’re about to get one more.
It’s sort of obvious to talk about deviled eggs in April, since everyone is coloring them and hiding them and stuff.
In the small town where I grew up, Easter was a big deal. It involved ham and scalloped potatoes and asparagus and lots of cousins to play outdoor games with, and homemade pies and strawberry tarts and plenty of chocolate.
We always hunted for our pastel colored eggs at home early in the morning before the guests arrived and it was a mad dash to get the most.
Not that gathering them really mattered, because they were all surrendered for their next appearance as deviled eggs or egg salad to eat later in the day.
After the hunt there was either a big family buffet, or a trip to The Nugget for their annual spread – a revelation of carved meats and hot and cold side dishes.
The crown jewel of this feast was a giant dessert table with huge lemon pies swirled with meringue, little cream puffs and custards studded with fresh raspberries and a make your own hot fudge sundae bar.
It was almost more fun than a little kid could handle.
Why is this deviled egg so deliciously different?
In a word, candied bacon and fresh dill. That’s actually five words 🙂
Whizzing the ingredients together and piping them into the egg is mildly impressive too, and requires no special technique beyond a plastic bag.
I take these deviled eggs to barbecues and baby showers, and always get asked for the recipe.
One nice lady I know still talks about them, though the party was 5 years ago.
This recipe is a perfect combination of spring flavors, and I had to share it with you, because this one is a keeper.
DEVILED EGGS WITH CANDIED BACON AND FRESH DILL
PrintIngredients
- FOR THE CANDIED BACON
- 1 1/2 tablespoons light brown sugar
- Pinch of cayenne pepper
- Pinch of cinnamon
- 4 strips of bacon I use thick cut applewood smoked bacon
- EGGS
- 8 large organic eggs
- 1/4-1/2 cup mayonnaise start with 1/4 cup and increase by a tablespoon at a time if the final prepared mixture is too stiff
- 2 teaspoons Dijon mustard
- 1 1/2 tablespoons chopped fresh dill plus more for garnish
- 1 tablespoon cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon lemon pepper
- 2 scallions minced
- 1/2 teaspoon salt
- paprika for garnish
Instructions
- COOK THE BACON
- In a small bowl, mix the brown sugar, cayenne and cinnamon. Place the bacon on a large baking sheet and sprinkle some of the brown sugar mixture over each slice of bacon, using only half the mixture.
- Bake for 10-15 minutes until the edges are starting to brown. Turn the bacon over and sprinkle the rest of the brown sugar mixture on the bacon and continue to bake in the oven until crispy, another 10-15 minutes. Remove and let cool.
- PREPARE THE EGGS
- Place the cold eggs directly from the refrigerator into the bottom of a medium size saucepan and cover with cold water, at least 1 inch above the eggs. Bring the water to a boil and let it go for 3 minutes.
- Remove from heat and cover with a lid, letting the eggs sit for another 12 minutes. They will continue to cook as they sit in the hot water.
- Drain the eggs and add cold water to the pan for a couple more minutes to lightly cool the eggs. Drain again and peel while warm. Set aside.
- MAKE THE MAYO MIXTURE
- In a medium sized bowl, mix the mayo, mustard, dill, cider vinegar, Worcestershire sauce, lemon pepper and scallions and salt.
- Slice the eggs in half and gently remove the cooled and cooked yolk. On a plate, smash the yolks with a fork until smooth and there are no large lumps.
- Note: I used a food processor to first make the mayo mixture, then added the egg yolks and processed until smooth.
- Chop the bacon into small minced pieces and add one tablespoon of it to the egg yolk mixture. Reserve the rest of the bacon for garnish.
- Place the filling in a large plastic bag. You can set your unfilled plastic bag in an empty glass with a wide rim to make it easier to spoon the egg mixture in.
- Twist the top of the bag and snip the end with scissors to make a hole. Pipe the filling into the egg white halves.
- Sprinkle the filled eggs with remaining candied bacon, more fresh dill and a light dusting of paprika for serving.
SOURCE: Studio Delicious, adapted from The Food Network.
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