Candied Bacon Deviled Eggs

Bacon and eggs has never tasted so good.

I have found that deviled eggs are one of those things that people either love them or hate them. I am definitely in that first “love them” camp.

I think that The hardest thing about making deviled eggs is getting the shell off of the boiled egg. It’s always the most time-consuming and frustrating part of the whole process, isn’t it?

Once I figured out how to get the shell off an egg cleanly every single time by using an egg cooker (see below for the one I use), my world has officially changed. I had tried boiling them, baking them in the oven, you name it but I could not get them to cook to the right done-ness or get those dang shells off without ripping the eggs apart.

So once they are steam to perfection and the shells come off cleanly, that’s when the magic starts. But the real winner in this recipe is the candied bacon on top. There’s something about that salty sweet goodness on top of the tangy egg yolk mixture that just makes this recipe sing.

It is so dang good.

Ready to try it for yourself? Let’s get it started.

Candied Bacon Deviled Eggs Recipe

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 36 deviled eggs

Course: Appetizer, brunch

Cuisine: American

Ingredients Method

Ingredients

  

Candied Bacon

• 5 slices thick cut bacon
• 2 tablespoons brown sugar
• pepper to taste

Deviled Eggs

• 18 large eggs
• 1/3 cup mayonnaise
• 3 teaspoons Dijon mustard
• 3 teaspoons apple cider vinegar
• green onions

Method

 

For the bacon

1. Preheat the oven to 400 degrees.
2. On a foil lined baking sheet, place your strips of bacon and sprinkle the brown sugar over the bacon. Add pepper to taste as well.
3. Place another sheet of aluminum foil over the top of the bacon and place another baking sheet on top of it (this will keep the bacon from wrinkling up and will stay flat).
4. Bake for 20 minutes.

For the deviled eggs

1. Boil the eggs and let cool.
2. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
3. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
4. Put the mixture into a zip top bag and cut the tip off in order to make a make-shift pastry bag. Squeeze the mixture back into the hole of each egg white. Sprinkle green onions on top for garnish.
5. Tear apart (or slice) bacon into 1 inch pieces and place on top of each egg.

Products Used

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