Candied Bacon Deviled Eggs

Ingredients (~18 servings)

Candied Bacon

• 6 slices bacon
• 1/3 cup brown sugar
• 1/4 tsp black pepper

 

Deviled Eggs

• 18 eggs
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 1/4 tsp onion powder
• 1/4 tsp salt (more to taste)
• Pinch of ground black pepper
• Paprika for sprinkling

 

Make the Candied Bacon First

Preheat your oven to 425F and line a sheet pan with parchment paper.

Place an oven-safe baking rack on top of the parchment – this elevates the bacon so it crisps evenly.

Lay the bacon slices on the rack with no overlapping.

In a small bowl, mix the brown sugar and black pepper together.

Sprinkle about 2/3 of this mixture evenly over the bacon slices.

Bake for 12 minutes, then flip each slice with a fork and sprinkle the remaining brown sugar mixture on top.

Return to the oven for 4-6 more minutes until the bacon reaches your preferred level of crispness.

The sugar will bubble and caramelize – that’s exactly what you want.

Remove and let cool completely while you work on the eggs.

Boil and Peel the Eggs

Bring a large pot of water to a rolling boil over high heat.

Carefully lower all 18 eggs into the boiling water and cook for exactly 10 minutes.

While they cook, prepare an ice bath with ice cubes and cold water in a large bowl.

After 10 minutes, drain the hot water and run cold tap water over the eggs for ~30 seconds.

Transfer the eggs to the ice bath and let them sit for 3-4 minutes.

The shock from hot to cold makes peeling much easier.

Peel and Halve the Eggs

Take one egg at a time and tap it all over with the back of a spoon to create small cracks.

Remove a small piece of shell and membrane with your finger, then slide a small spoon under the shell.

Rotate the spoon around the egg to separate the shell from the white – it should come off in large pieces.

Rinse off any stubborn shell bits and pat dry.

Once all eggs are peeled, slice each one in half lengthwise with a sharp knife.

Carefully pop out all the yolks into a medium bowl.

Make the Filling

Mash the yolks with a fork until they’re completely broken up.

For a smoother texture, you can use a food processor instead.

Add the mayonnaise, Dijon mustard, onion powder, salt, and pepper to the mashed yolks.

Mix everything together until smooth and creamy.

Taste and add more salt if needed – this is where you adjust the flavor to your liking.

Fill the Eggs and Add the Bacon

Transfer the yolk mixture to a piping bag with a large tip, or use a freezer bag with one corner snipped off.

Pipe about 2-3 tsp of filling into each egg white half.

You want them generous but not overflowing.

Once the candied bacon is completely cool, chop it into small squares – about 1/4 inch pieces work well.

Sprinkle each filled egg with paprika, then press a piece of candied bacon into the top of each one.

The bacon should stick right into the filling and stay put.