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
  • 1/41/2 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


  1. In a small bowl, mix together the brown sugar, cayenne and cinnamon.
  2. 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.
  3. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes.
  4. Remove the bacon from the oven and allow to cool, then dice and set aside, save some for garnishing the eggs, if desired.
  5. 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.
  6. 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.