Easter’s approaching which means, if I’m not mistaken, many of you will likely have a few extra hard-boiled eggs around, You could always make an egg salad sandwich or better yet, make these Deviled Eggs with Candied Bacon. I’ve made these several times and I think they’re some of the BEST deviled eggs I’ve ever had.
I’m such a fan of deviled eggs. And apparently so are a lot of people because whenever I make them for a party they’re gobbled up in a flash. This recipe for Deviled Eggs with Candied Bacon isn’t something I came up with on my own however. I found the original recipe online from Cooking Channel’s Kelsey Nixon. They’re sooooo good, I just wanted to share them with you in case you haven’t tried them before. Kelsey’s recipe is perfect as is, or you can swap out the mayonnaise for greek yogurt if you’d like to cut back on some fat calories. Personally, I love them best with mayonnaise!
When I make regular ol’ deviled eggs I love to use whole grain mustard (and dill pickles). I love the little pop of the mustard seeds and this recipe uses whole grain mustard as well. If you’ve never had candied bacon before you’ll love it…and it’s so simple to make! Just sprinkle on some brown sugar, pinch of cayenne (I like mine spicier so I use a BIG pinch), and a pinch of cinnamon, then cook them in the oven. Cooking bacon in the oven is a fantastic way to make it. The bacon doesn’t get all curly and stays flat, and the grease drips away from it. It does take a bit longer to cook though, but well worth it.
If you find yourself with an abundance of hard-boiled eggs leftover from the kiddo’s Easter basket, I recommend giving this recipe for Deviled Eggs with Candied Bacon a try! But who says you need to wait for Easter to make deviled eggs, right? Everybody loves them and they make a perfect snack or appetizer anytime of the year. Looking for more of a variety? Give my Crab Deviled Eggs a try, they’re awesome too!Print
Deviled Eggs with Candied Bacon
For the bacon
- 2 Tbls. brown sugar
- pinch of cayenne
- pinch of cinnamon
- 3 strips thick cut bacon (go ahead and add an extra piece or two, you know you’ll want it)
For the eggs
- 8 hard-boiled eggs, peeled and cut in half
- 1/4 – 1/2 C. mayonnaise (or use plain greek yogurt)
- 2 tsp. whole grain mustard
- 1 Tbls. chopped, fresh dill (plus save a few sprigs for garnish)
- 1 Tbls. cider vinegar
- 1 tsp. Worcestershire sauce
- 2 scallions, thinly sliced
- 1/4 tsp. cayenne
- 1/2 tsp. salt, to taste
- paprika for garnish
- In a small bowl, mix together the brown sugar, cayenne and cinnamon.
- Put bacon on a wire rack set over a rimmed baking sheet and sprinkle each slice with half of the spiced sugar mixture and bake in 350° oven, about 10 minutes.
- Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes.
- Remove the bacon from the oven and allow to cool, then dice and set aside, save some for garnishing the eggs, if desired.
- In mixing bowl, add egg yolks, mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon. Mash to combine ingredients. Season with salt to taste.
- Stuff egg halves with filling. Sprinkle with the paprika and garnish with reserved bacon and dill, if desired.
*You can put the egg mixture in a zip-loc bag, cut one corner off and pipe the filling into the egg whites if you want instead of spooning the mixture into the egg whites.
Tip: Fresher eggs are harder to peel so use older eggs – and peel when they’re still warm.
Original recipe from Kelsey Nixon