thepioneerwoman5.0
Deviled Eggs with Candied Bacon
These deviled eggs with candied bacon are a sweet and savory twist on a classic appetizer—perfect for Easter brunch, showers, or just a hearty snack.
👥 2 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●whisk
- ●pot
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 350˚F. Line a baking sheet with foil.
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.
3
Bake 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.
4
Meanwhile, 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.
large eggs12
5
Peel 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.
large eggs12
Nutrition Facts
calories
87 Calories
fat Content
7 g
fiber Content
0 g
sugar Content
2 g
sodium Content
98 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
97 mg
carbohydrate Content
3 g
saturated Fat Content
2 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...