This easy recipe for candied bacon deviled eggs is a sweet twist on the classic appetizer. It's perfect for potlucks, parties, holidays, and more!
I've already shared with you how to make the best deviled eggs, but this fun variation includes our favorite sweet and savory candied bacon. It's the perfect way to add a little pizzazz to the classic deviled egg recipe.
In fact, you could even sub the candied bacon for million dollar bacon OR billionaire's bacon if you like things a little spicy! It's a great way to re-invent your favorite appetizer - and I'm sure your guests will love it.
Ingredients
- Eggs - You will need 12 large eggs, but you can easily scale this recipe up or down according to how many you need to make. Fresh eggs are harder to peel, while eggs that are older (but still good), peel the easiest.
- Mayonnaise - Use your favorite brand of real mayonnaise. We recommend Hellmann's or Duke's.
- Dijon mustard - This has a mild flavor; occasionally I swap it out for yellow mustard.
- Onion powder - For added flavor. You could add garlic powder or your favorite seasonings if desired.
- Salt & pepper - Make sure to adjust to your taste!
- Paprika - This is a popular, but optional garnish.
For the Candied Bacon:
- Bacon - Use your favorite type of regular-cut bacon. We find Kirkland (from Costco) is affordable, good quality, and tasty.
- Brown sugar - Any type of brown sugar works, but we prefer light brown sugar for the more subtle flavor.
- Pepper - A little more than a pinch is all you need.
Equipment
- Baking sheet: For making the candied bacon. For small batches I like to use a quarter sheet pan, and for larger batches I use a half sheet pan.
- Wire rack (oven-safe): This keeps the bacon elevated as it bakes, allowing the excess fat to drip below. You can make candied bacon without it, but the results are better when a wire rack is used.
How to Make Deviled Eggs with Candied Bacon
Preparing the Hard Boiled Eggs
I've tested my method for making easy-peel hard boiled eggs and it works perfectly every time! While I include the instructions in the recipe card, my recipe for classic deviled eggs shows more step-by-step photos if you learn visually.
- Add the eggs to boiling water and boil for exactly 10 minutes.
- Drain the water from the pot and add the boiled eggs to a bath of ice water. Allow them to rest for 3-4 minutes in the cold water.
- Remove the cold eggs from the water bath, then use the back of spoon to crack the entire surface of the egg shell.
- Pick a small portion of shell off, wedge the spoon under the membrane, and slip off the shell.
Making the Egg Yolk Filling
- Use a sharp knife to slice the hard-boiled eggs in half. Gently pop the cooked yolks from each half, and place them in a medium-sized bowl.
- Place the cooked egg whites on a flat tray (or muffin pan). Set aside.
- Mash the egg yolks with the tines of a fork (or a mini potato masher), then add in the mayonnaise, dijon mustard, onion powder, salt, and pepper.
Filling the Eggs
- Stir the eggs, mayonnaise, mustard, and seasonings together until smooth and creamy. Taste and adjust to your liking.
- Fill the egg white halves with the egg yolk mixture. This can be done by spooning it in, but I like to use a pastry bag with an extra large tip. This makes them a little "tidier" but either way is equally delicious.
Making Candied Bacon
I like to make my candied bacon recipe at the same time I'm boiling the eggs, but it can be made ahead of time if you prefer.
- Place 4 strips of bacon on a baking sheet fitted with an oven-proof wire rack.
- Mix ¼ cup of brown sugar and ⅛ teaspoon of black pepper together in a small bowl.
- Sprinkle ⅔ of the brown sugar mixture on top of the pieces of bacon.
- Bake at 425ºF (218ºC) for 12 minutes, then flip over and add the remaining ⅓ of the brown sugar rub.
- Return to the oven and bake for an additional 4-6 minutes, or until as crispy as you desire.
- Remove from the oven and allow to cool for about 5 minutes.
Garnishing the Eggs
- Cut each slice of bacon into 1" cubes (or chop if you prefer bacon crumbles).
- Gently wedge the candied bacon into each deviled egg (or sprinkle on chopped bacon).
- Garnish with a sprinkle of paprika (if desired).
How to Store Deviled Eggs
- Transfer any leftover deviled eggs to an airtight container, or wrap them tightly with plastic wrap.
- Store in the fridge for up to 3 days, although they are the freshest (and best for company) within the first 12 hours.
Instant Pot Method
I have a full step-by-step Instant Pot Deviled Eggs recipe post, but here's the general rundown for making this delicious appetizer in the Instant Pot!
- Add 1 cup of water to a 6-quart Instant Pot (or 1 ½ cups to an 8 quart model).
- Place the eggs in a tiered trivet (or evenly over the trivet that came with your Instant Pot).
- Place the lid on the Instant Pot and set the valve to "sealing."
- Cook on manual pressure for 4 minutes.
- After the cooking time is done, allow the Instant Pot to do a natural pressure release (NPR) for 5 minutes.
- Once the 5 minutes is up, switch the valve to "venting" and allow the pressure to release fully all the water.
- Transfer the eggs to an ice bath and rest for 5 minutes.
- Peel the eggs, and prepare as directed in the recipe.
Variations
- Sweet & spicy - Swap the candied bacon for million dollar bacon (or billionaire bacon), which is very similar but includes crushed red pepper, black pepper, and sometimes cayenne pepper.
- Crumbled bacon - If you want the bacon to cover the entire yolk filling, finely crumble the bacon and sprinkle it on top.
- With jalapeno - Add a candied jalapeno ring (AKA cowboy candy) to each egg half. If you don't have candied jalapeno, pickled or fresh is a good option.
- Extra flavor - Add some extra seasonings, worcestershire sauce, a pinch of cayenne, green onions, or even a dash of maple syrup!
Substitutions
Greek yogurt: Replace the mayonnaise for plain Greek yogurt. This lightens up the calories and boosts the protein, making it a good meal prep option.
Avocado oil mayonnaise: The standard mayonnaise can easily be swapped for an avocado oil type (or homemade avocado oil mayo).
No mustard: If you don't like mustard you can simply leave it out. Add a ½ teaspoon or so of lemon juice, apple cider vinegar, or pickle juice in its place.
With Miracle Whip. If you want to make your deviled eggs with miracle whip, you can certainly do so. Because it has a bit more tanginess to start with, I recommend scaling back the mustard slightly and then adding some back according to your taste.
If you loved this recipe for Deviled Eggs with Candied Bacon, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Candied Bacon Deviled Eggs
Ingredients
Deviled eggs
- 12 eggs
- 6 tablespoons mayonnaise
- 1 ½ teaspoons dijon mustard
- ⅛ teaspoon onion powder
- ⅛ teaspoon salt more to taste
- Pinch of ground black pepper
- Paprika for sprinkling
Candied Bacon
- 4 slices bacon
- ¼ cup brown sugar
- ⅛ teaspoon black pepper
Instructions
Candied bacon:
- Preheat the oven to 425ºF (218ºC). Line a sheet pan with parchment paper, and place an oven-safe baking rack on top of the parchment paper.
- Place the bacon slices on the baking rack, keeping them evenly spaced with no overlapping.
- Add the brown sugar and black pepper to a small bowl. Stir to combine.
- Sprinkle ⅔ of the brown sugar and pepper mixture carefully on top of the bacon slices.
- Place in the preheated oven and bake for 12 minutes
- Use a fork to flip the bacon slices over, then gently sprinkle on the remaining brown sugar and black pepper.
- Return to the oven to cook for 4-6 minutes, or until crisp enough for your liking.
- Remove from the oven and allow the bacon slices to cool while you prepare the deviled eggs.
Deviled eggs:
- Bring a very large pot of water to a boil over high heat.
- Add the eggs carefully to the water and boil for exactly 10 minutes. Meanwhile, prepare an ice bath by combining ice cubes and water in a large bowl.
- Drain the water, then run cold tap water over the eggs.
- Transfer the cooked eggs to the ice bath and allow them to rest for 3-4 minutes.
- After the eggs have rested, remove one at a time for peeling. The best method for peeling is to hit it all over the surface with the back of a spoon, creating a cracked appearance. Then use your finger to remove a small piece of shell and membrane. Carefully wedge a small spoon under the shell and membrane, and rotate it around the egg to remove the shell. Rinse any excess shell off, then shake dry and set aside.
- Repeat with all of the eggs. Once all of the eggs have been peeled, use a very sharp knife to slice each of them in half.
- Carefully remove the cooked yolk from each egg, placing it in a medium-sized bowl.
- Mash the bowl of cooked yolks with a fork (or use a food processor for a smooth texture).
- Add the mayonnaise, dijon mustard, onion powder, salt, and pepper to the bowl of mashed yolks and mix well to combine. Taste and adjust to your preference.
- Transfer the filling mixture to a piping bag fitted with a large piping tip, OR a freezer bag with the corner cut off.
- Add approximately 2-3 teaspoons of filling into each egg half.
- Once the candied bacon slices are cooled, use a sharp knife to cut them into small squares.
- Sprinkle the filled eggs with paprika, then wedge a candied bacon square into each one for serving.
- Serve and enjoy!
Notes
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Dolly {Dash for Dinner} says
This has become one of our favorite variations of the classic deviled eggs. It definitely adds a little interest to the Thanksgiving or Easter table!