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.