Print Recipe



  • 1 1/2 tablespoons light or dark brown sugar
  • Pinch of cayenne pepper
  • Pinch of ground cinnamon
  • 4 strips of good quality bacon I use thick cut applewood smoked
  • 8 large eggs
  • 1/4-1/2 cup mayonnaise start with 1/4 cup and use a bit more depending on your taste, and also if the mixture
  • 2 teaspoons dijon mustard Maille is my favorite
  • 1 1/2 tablespoons finely chopped fresh dill plus more for garnish
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon lemon pepper or freshly ground pepper
  • 2 scallions minced
  • 1/2 teaspoon of kosher salt
  • paprika for garnish before serving


  • Heat oven to 350 degrees
  • In a small bowl, mix the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a baking sheet and using half the mixture, sprinkle some of the spiced brown sugar over each slice of bacon. Bake for 10-15 minutes, turn bacon and sprinkle remaining spiced brown sugar and continue to bake until crispy. This can take up to 30 minutes or more depending on your oven.
  • Remove from oven and allow to completely cool (tip: don't drain on paper towels, it will stick.)
  • Once cooled, cut into small pieces and set aside.
  • Place the cold eggs in the bottom of a large saucepan and cover with cold water. Bring the water to a full boil, and let it boil for 2 minutes. Remove from heat and cover the pan with a lid, letting the eggs sit for 12 minutes. They will continue to cook as they sit in the pan of hot water.
  • Drain the eggs and place in a pan of cold water for a few minutes and then peel them while warm. After they are peeled, store them in a covered container in the fridge until ready to use.
  • Mix together the mayo, mustard, dill, cider vinegar, Worcestershire sauce and lemon pepper and scallions in a medium mixing bowl, and season with the salt.
  • Note: I used a food processor to mix the filling, but you could also mash the ingredients with a fork.
  • Slice the eggs in half with a sharp knife, gently removing the yolk. Add the yolk to the bowl or processor with the mayo mixture and one tablespoon of the minced bacon, and mix together until smooth.
  • Place the filling a large (gallon) plastic bag. I set the bag inside a tall glass with a wide top, which makes it easier to spoon the mixture into the bag. Twist the top of the bag and cut a small hole off the end and pipe the filling into the egg whites.
  • Sprinkle with the remaining minced candied bacon, some more fresh dill and a light dusting of paprika to serve.