Deviled eggs are a true Soul Food and Southern staple appetizer/side dish. Everyone love these bite sized treats. In today’s recipe I decided to elevate the taste of this classic recipe by adding a little sweetness and texture. Follow along with me as I show you how adding candied bacon to deviled eggs are a game changer.
Why You’ll Love This Recipe:
Everyone loves deviled eggs and you will love deviled eggs with candied bacon because the addition of bacon takes this dish to a whole new level. Deviled eggs are easy to make and so is candied bacon! The combination of the delicate, creamy and savory egg, combined with the crunchy, crispy and sweetened bacon is a culinary delight. Your family and guest will appreciate the added twist of deviled eggs with a sweet and crunchy twist.
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Jump to Recipe Print RecipeWatch How to Make Deviled Eggs With Candied Bacon
What You Will Need
This is a quick and easy recipe that doesn’t require much. All you will need are a few mixing bowls, some cooking utensils, pot and baking sheet.
Ingredients for Deviled Eggs with Candied Bacon
- For the Deviled Eggs:
- Eggs: before boiling the eggs, make certain they are at room temperature.
- Mayonnaise: Mayo serves as the creamy base for the deviled egg filling.
- Yellow Mustard: help to give the deviled eggs it’s rich color and acidity.
- Dill Relish: Dill relish adds a tangy taste and a delightful crunch.
- Salt and Black Pepper: Salt offers a balance in taste and the Black Pepper offers a mild spice.
- Paprika: Paprika is used to garnish the eggs and give it a slightly smoky kick.
- For the Candied Bacon:
- Bacon: Bacon will be baked until crispy and crunchy adding a textural contrast to the deviled egg.
- Granulated Sugar and Brown Sugar: the combination of the granulated and brown sugar to make the sweet candied coating for the bacon.
Substitutions
For your deviled egg filling, if you prefer a sweeter taste you can substitute the dill relish for sweet relish. If you want a hint of spice swap out the yellow mustard for dijon mustard. In this recipe I garnish with paprika but feel free to use smoked paprika, cayenne pepper or a sprinkle of seasoned salt.
Instructions for Deviled Eggs with Candied Bacon
Step 1: Prep the Oven
Set the oven temperature to 400°F (200°C).
Step 2: Boil the Eggs
Fill a pot with water and bring it to a boil. Carefully lower the room-temperature eggs into the boiling water, one at a time. Cook the eggs for 12 minutes. Turn off the heat, drain the hot water, and run cold water over the eggs. Let them sit in cold water for 10 minutes before peeling.
Step 3: Prepare the Candied Bacon
In a bowl, whisk together the granulated sugar and brown sugar until well combined. Coat each slice of bacon thoroughly with the sugar mixture. Place the sugared bacon on a wire rack set over a foil-lined baking sheet (this catches drips and makes cleanup easier).
Transfer the rack to your preheated oven and bake until the bacon is crisp (approximately 15–20 minutes, depending on your oven). Carefully remove from the oven and let the bacon cool. It will harden slightly as it cools.
Step 4: Make the Filling
Once the eggs have cooled and been peeled, use a sharp knife to cut each egg in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl.
Add the mayonnaise, yellow mustard, dill relish, salt, and black pepper. Stir or mash with a fork until the mixture is smooth and well combined.
Step 5: Assemble the Deviled Eggs
Spoon or pipe the yolk mixture back into the hollowed egg whites. Lightly sprinkle the top of each egg with paprika.
Step 6: Top with Candied Bacon
Chop or crumble the candied bacon into small pieces. Place a piece or sprinkle on top of each deviled egg for a sweet, crunchy finish.
Serving Suggestions for Deviled Eggs With Candied Bacon
Deviled eggs are great as a side dish or appetizer. As a side dish, serve it with fried chicken, collard greens and mac and cheese.
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Frequently Asked Questions
Historically, foods seasoned with spicy or zesty ingredients (like mustard or pepper) were referred to as “deviled” in 18th-century England. The term eventually caught on for these tangy, spiced egg yolk mixtures.
Deviled eggs components can be prepared a day or two in advance. Store the egg whites and yolk mixture separately in airtight containers in the refrigerator. When you’re ready to serve, fill the whites with the yolk mixture for the freshest flavor and appearance.
Deviled Eggs with Candied Bacon
12
servings10
minutes17
minutesIngredients
Deviled Eggs:
6 eggs (room temperature)
2 tablespoons mayonnaise
1 tablespoon yellow mustard
1 ¼ teaspoons dill relish
¾ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon paprika (for garnish)
Candied Bacon:
4 slices bacon
¼ cup granulated sugar
¼ cup brown sugar
Directions
- Set your oven to 400°F (200°C).
- Fill a pot with water and bring it to a boil.
- Carefully lower the room-temperature eggs into the boiling water, one at a time.
- Cook the eggs for 12 minutes.
- Turn off the heat, drain the hot water, and run cold water over the eggs.
- Let them sit in cold water for 10 minutes before peeling.
- In a bowl, whisk together the granulated sugar and brown sugar until well combined.
- Coat each slice of bacon thoroughly with the sugar mixture.
- Place the sugared bacon on a wire rack set over a foil-lined baking sheet (this catches drips and makes cleanup easier).
- Transfer the rack to your preheated oven and bake until the bacon is crisp (approximately 15–20 minutes, depending on your oven).
- Carefully remove from the oven and let the bacon cool. It will harden slightly as it cools.
- Once the eggs have cooled and been peeled, use a sharp knife to cut each egg in half lengthwise.
- Gently scoop out the yolks and place them in a mixing bowl.
- Add the mayonnaise, yellow mustard, dill relish, salt, and black pepper.
- Stir or mash with a fork until the mixture is smooth and well combined.
- Spoon or pipe the yolk mixture back into the hollowed egg whites.
- Lightly sprinkle the top of each egg with paprika.
- Chop or crumble the candied bacon into small pieces.
- Place a piece or sprinkle on top of each deviled egg for a sweet, crunchy finish.
