Candied Bacon Deviled Eggs
These candied bacon deviled eggs are a sweet and savory twist on the classic appetizer. Perfect for potlucks, parties, holidays, and more!
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
Adapted from my recipes for Deviled Eggs and Candied Bacon.
Without a wire rack: You can bake the bacon on a parchment lined baking sheet, but it does not crisp up like if you were to use a raised baking rack. It will be softer, pliable, and more "glazed." I tested both methods several times and the wire baking rack was superior.
Instant Pot Deviled Eggs: Cook on high pressure for 4 minutes, then do a natural pressure release (NPR) for 5 minutes. Transfer the eggs to an ice bath and allow them to rest for 5 minutes. Then peel and proceed with the recipe as written.
Make ahead: These can be made ahead up to 12 hours before your party or event. They can start to weep after the 12 hour mark, so if you need to make them more than 12 hours ahead of time try just boiling the eggs and preparing the actual deviled eggs themselves closer to the time you will need them. For the best results, leave off the candied bacon and paprika until just before serving.
Storage: Transfer any leftovers to an airtight storage container and keep in the refrigerator for up to 3 days, although they are at their best within the first 24 hours