Deviled Eggs With Candied Bacon

a picture of deviled eggs on a white serving tray.

5 from 2 votes

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 Time45

Cook Time30

Total Time1 15

Course: Appetizer

Cuisine: American

Servings:

Calories: 92kcal

Author: Paige

Equipment

small bowl
large baking sheet
Tongs or fork
Medium sized saucepan
Measuring Spoons
knife

Ingredients

1 ½ tablespoons Brown Sugar, light
Pinch Cayenne Pepper
Pinch Cinnamon
4 pieces Bacon, thick cut, Applewood preferred
8 Eggs, large
⅓ cup Mayonnaise
2 teaspoons Dijon Mustard
1 ½ tablespoons Dill, fresh plus more for garnish
1 tablespoon Cider Vinegar
1 teaspoon Worcestershire Sauce
¼ teaspoon Lemon Pepper
2 Green Onions, minced fine
½ teaspoon Salt
Paprika for garnish

Instructions

For the Candied 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.
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 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.
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.

Nutrition