Breakfast & Brunchdashfordinner5.0
Candied Bacon Deviled Eggs
These candied bacon deviled eggs are a sweet and savory twist on the classic appetizer. Perfect for potlucks, parties, holidays, and more!
👥 12 Servings⏱️ Prep & Cook: 53 min⏳ Prep: 25 min🔥 Cook: 28 min👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●pot
- ●knife
- ●food processor
📝 Preparation Steps
1
Candied bacon:
bacon4 slices
2
Preheat the oven to 425ºF (218ºC). Line a sheet pan with parchment paper, and place an oven-safe baking rack on top of the parchment paper.
3
Place the bacon slices on the baking rack, keeping them evenly spaced with no overlapping.
bacon4 slices
4
Add the brown sugar and black pepper to a small bowl. Stir to combine.
5
Sprinkle ⅔ of the brown sugar and pepper mixture carefully on top of the bacon slices.
bacon4 slices
6
Place in the preheated oven and bake for ⏱️ 12 minutes
7
Use a fork to flip the bacon slices over, then gently sprinkle on the remaining brown sugar and black pepper.
bacon4 slices
8
Return to the oven to cook for ⏱️ 4-6 minutes, or until crisp enough for your liking.
9
Remove from the oven and allow the bacon slices to cool while you prepare the deviled eggs.
bacon4 sliceseggs12
10
Deviled eggs:
eggs12
11
Bring a very large pot of water to a boil over high heat.
12
Add the eggs carefully to the water and boil for exactly ⏱️ 10 minutes. Meanwhile, prepare an ice bath by combining ice cubes and water in a large bowl.
eggs12
13
Drain the water, then run cold tap water over the eggs.
eggs12
14
Transfer the cooked eggs to the ice bath and allow them to rest for ⏱️ 3-4 minutes.
eggs12
15
After the eggs have rested, remove one at a time for peeling. The best method for peeling is to hit it all over the surface with the back of a spoon, creating a cracked appearance. Then use your finger to remove a small piece of shell and membrane. Carefully wedge a small spoon under the shell and membrane, and rotate it around the egg to remove the shell. Rinse any excess shell off, then shake dry and set aside.
eggs12
16
Repeat with all of the eggs. Once all of the eggs have been peeled, use a very sharp knife to slice each of them in half.
eggs12
17
Carefully remove the cooked yolk from each egg, placing it in a medium-sized bowl.
18
Mash the bowl of cooked yolks with a fork (or use a food processor for a smooth texture).
19
Add the mayonnaise, dijon mustard, onion powder, salt, and pepper to the bowl of mashed yolks and mix well to combine. Taste and adjust to your preference.
mayonnaise6 tablespoons
20
Transfer the filling mixture to a piping bag fitted with a large piping tip, OR a freezer bag with the corner cut off.
21
Add approximately 2-3 teaspoons of filling into each egg half.
22
Once the candied bacon slices are cooled, use a sharp knife to cut them into small squares.
bacon4 slices
23
Sprinkle the filled eggs with paprika, then wedge a candied bacon square into each one for serving.
eggs12Paprika (for sprinkling)bacon4 slices
24
Serve and enjoy!
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