deviled eggs on a whte plate
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Deviled Eggs With Candied Bacon And Fresh Dill

Deviled Eggs with Candied Bacon and Fresh Dill are knock-your-socks-off delicious. The bacon is candied with brown sugar, and the eggs are finished with fresh dill. Amazing!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: American
Servings: 16
Calories: 92kcal
Author: Paige

Ingredients

  • 1 1/2 tablespoons Brown Sugar, light or dark
  • Pinch Cayenne pepper
  • Pinch Cinnamon
  • 4 pieces Bacon, thick cut, Applewood Smoked
  • 8 Eggs, large
  • 1/3 cup Mayonnaise
  • 2 teaspoons Dijon Mustard
  • 1 1/2 tablespoons Dill, plus more for garnish
  • 1 tablespoon Cider Vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Lemon Pepper
  • 2 Green Onions, minced fine
  • 1/2 teaspoon Salt
  • Paprika, for garnish

Instructions

  • COOK THE BACON
  • Heat oven to 350 degrees
  • In a small bowl, mix the brown sugar, cayenne and 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.
  • PREPARE THE EGGS
  • Place the cold eggs in the bottom of a large saucepan and cover with cold water.
    Bring the water to a full 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.
  • MAKE THE MAYO MIXTURE
  • Mix together the mayo, mustard, dill, cider vinegar, Worcestershire sauce and lemon pepper and green onions in a medium mixing bowl, and season with the salt.
  • 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.

Notes

  • This recipe was adapted from Kelsey Nixon of the Food Network. 
  • This recipe was updated in December 2019.

Nutrition

Calories: 92kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 181mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg