Deviled Eggs With Candied Bacon
Here's a recipe that everyone raves about - Deviled Eggs With Candied Bacon. This are a favorite appetizer, the bacon tastes unbelievable, and everyone asks for the recipe.
Why You'll Love This Recipe
There are about 8 million classic deviled eggs recipes out there. Friends, here's one more, and it's one of the best deviled eggs EVER. This one is a real stunner, I think it's the candied bacon sprinkled on top of the eggs that really sets it apart.
Here's why this recipe is so good:
Slices of bacon are candied with brown sugar and then baked (!!!!) chopped and sprinkled on the eggs along with some fresh dill.
Fresh dill adds a hit of freshness to these deviled eggs that's unbeatable.
Deviled eggs are a great appetizer year-round! Practically any holiday is a little better with deviled eggs, same with Easter, Mother's Day, graduation no matter the time of year.
For the full list of ingredients and instructions, please scroll to the recipe card below.
Eggs: Organic if possible, large, and we'll need the egg whites and egg yolks for this recipe.
Bacon: Applewood smoked is preferred for its flavor.
Brown Sugar: Every slice of bacon is topped with a little of this before baking.
Mayonnaise and Mustard: Just enough, not too much.
Fresh Dill: For a pop of freshness.
Seasonings: Salt, black pepper plus a pinch of cayenne.
Boil Place eggs in cold water, then bring to a boil for 12-14 minutes.
Peel Cut the eggs in half, remove the yolk and set the egg white halves aside.
Mash Yolks, mayonnaise and seasonings get mixed together in a small bowl.
Cook Bacon slices in a single layer on an baking sheet, coat bacon with brown sugar topping.
Assemble Deviled eggs with a piping bag, pastry bag, or gallon-sized plastic bag.
Add minced bacon on top of the deviled egg mixture.
Garnish with fresh dill.
Serve and enjoy!
Use a large baking sheet to cook the bacon in the oven, and no need to use parchment paper this time. The fat that comes off the bacon will make the slices easy to lift after cooking.
Take your eggs directly from the refrigerator and add them to a saucepan with at least an inch of water covering the eggs.
Can I make the deviled eggs in advance?
Yes, partially. You can boil the eggs and keep them in the refrigerator up to a week in advance. You can also prepare the yolk filling, and store well-wrapped or in an airtight container for 2-3 days. Same with the bacon. I would recommend assembling the eggs the day you're going to serve them.
Will leftover eggs keep well in the refrigerator?
They will definitely "keep", but they may not look as stellar as the day you assembled them. But totally edible for a couple of days after serving.
Do I have to use the bacon variety this recipe calls for?
Nope. While Applewood smoked bacon is a preferred because of its great flavor, but you can certainly swap it out for regular bacon.
Deviled Eggs With Candied Bacon
Deviled Eggs Candied Bacon are knock-your-socks-off delicious. The bacon is candied with brown sugar, and the eggs are finished with fresh dill. Amazing!
Prep Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 16
Ingredients
▢ 1 ½ tablespoons Brown Sugar, light
▢ Pinch Cayenne Pepper
▢ Pinch Cinnamon
▢ 4 pieces Bacon, thick cut Applewood Smoked is a favorite
▢ 8 Eggs, large
▢ ⅓ cup Mayonnaise
▢ 2 teaspoons Dijon Mustard
▢ 1 ½ tablespoons Dill, fresh plus more for garnish
▢ 1 tablespoon Apple Cider Vinegar
▢ 1 teaspoon Worcestershire Sauce
▢ ¼ teaspoon Lemon Pepper
▢ 2 Green Onions, minced
▢ ½ teaspoon Salt
▢ Paprika for garnish
Instructions
For the Candied Bacon
Preheat the oven to 350F.
In a small bowl, combine the brown sugar, cayenne and cinnamon.
Place the bacon on a large baking sheet and sprinkle a teaspoon or so of the brown sugar mixture over each slice of bacon, using only half the total 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 top and continue to bake until crispy, another 10-15 minutes.
Remove from the oven and let cool.
For 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 one inch above the eggs. Bring the water to a boil for 3-4 minutes.
Remove from the heat and cover the pan 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.
To Fill the Eggs
In a medium-sized bowl, mix the mayo, mustard, dill, cider vinegar, Worcestershire sauce, lemon pepper, green onions 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. Alternatively, use a food processor to make the egg yolk/mayo mixture.
Chop the bacon into small pieces and add one tablespoon of it to the egg yolk mixture.
Reserve the rest of the bacon for garnish.
Place the egg/mayo mixture into a large plastic bag to pipe into the egg white shells.
Tip: Set an unfilled plastic bag in an empty glass with a wide rim to make it easier to spoon the egg mixture inside.
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 the remaining candied bacon, more fresh dill and a light dusting of paprika for serving.
Notes
Use a large baking sheet to cook the bacon in the oven, and no need to use parchment paper. The fat that comes off the bacon will make the slices easy to lift after cooking.
Take your eggs directly from the refrigerator and add them to a saucepan with at least an inch of water covering the eggs.