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deviled eggs on a white tray
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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
  • 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, fresh 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
  • 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 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 the 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 EGG YOLK/MAYO MIXTURE
  • 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

  • Start with 1/3 cup of mayo in the egg mixture, and add a tablespoon or more at a time if needed to make the mixture less thick. 
  • This recipe was updated 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