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Yields:
2 dz.
Prep Time:
40 mins
Total Time:
45 mins
Deviled eggs have always been a staple at our family gatherings. If there’s a holiday table, a cookout, or even just a big Sunday lunch, you can bet there’s a platter of deviled eggs somewhere nearby. Around here, they’re one of those appetizers everyone gravitates toward first. In fact, if I don’t set a few aside early, they tend to disappear pretty quickly.
This version adds one of my favorite upgrades: candied bacon. The bacon is coated in brown sugar with a little cayenne and black pepper, then baked until crisp and caramelized. Once it cools, it adds a sweet, smoky crunch that pairs perfectly with the creamy deviled egg filling.
The filling itself is classic—egg yolks mixed with mayonnaise, Dijon mustard, a splash of vinegar, and just enough seasoning to bring everything together. Pipe or spoon the mixture back into the egg whites, top each one with a piece of candied bacon, and finish with a sprinkle of fresh chives.
These deviled eggs are great for Easter brunch, baby showers, or any gathering where you want to bring a crowd-pleasing appetizer.
Can you make deviled eggs with candied bacon ahead of time?
You sure can! But you should store the components separately. The eggs can be boiled and filled up to 24 hours before serving. Store them in an airtight plastic container in the refrigerator. The candied bacon can be made up to 2 days in advance. Once it cools completely, store it in an airtight container at room temperature or in the refrigerator. Add the bacon and chives to the deviled eggs just before serving.
What type of bacon works best for candied bacon?
Thick-cut bacon works best because it holds up well to the brown sugar coating and stays meaty after baking.
How long do deviled eggs with candied bacon last in the fridge?
Deviled eggs will keep in an airtight container in the refrigerator for up to 2 days. Because they contain mayonnaise and eggs, they should not sit out at room temperature for more than 2 hours. If you're making them ahead of time, top them with the candied bacon right before you want to serve them.
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Ingredients
- 1/4 cup packed light brown sugar
- 1/2 tsp. cayenne pepper
- 1 3/4 tsp. black pepper
- 4 slices thick-cut bacon
- 12 large eggs
- 1/3 cup mayonnaise
- 1 Tbsp. dijon mustard
- 2 tsp. distilled white vinegar
- 1/2 tsp. kosher salt
- Chopped fresh chives, for garnish
Directions
- Step 1Preheat the oven to 350˚F. Line a baking sheet with foil.
- Step 2 In a shallow dish, whisk together the brown sugar, cayenne and 1½ teaspoons black pepper. One at a time, press each slice of bacon into the sugar mixture to coat both sides. Arrange in a single layer on the prepared baking sheet.
- Step 3Bake until the bacon is browned around the edges and starting to crisp, about 25 minutes. Transfer the hot bacon to a wire rack to cool completely. (If it cools on the baking sheet, it will stick.) Cut each slice of bacon crosswise into 6 pieces.
- Step 4Meanwhile, bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water and let cool completely, about 10 minutes.
- Step 5Peel the eggs, cut in half lengthwise and scoop out the yolks into a large bowl. Add the mayonnaise, mustard, vinegar, salt and the remaining ¼ teaspoon black pepper and mash with a fork until smooth. Scoop the filling into a zip-top bag and snip a corner. Pipe the filling into the egg whites and top with the candied bacon and chives.
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