Candied Bacon Deviled Eggs
These are a great appetizer for parties - the sweet candied bacon balances perfectly with the creamy egg filling. I make these for holidays and they disappear fast.
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Ingredients
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 ground black pepper
- Paprika for sprinkling
Instructions
- Preheat oven to 425F and line a sheet pan with parchment paper.
- Place an oven-safe rack on the parchment and lay 6 bacon slices on top without overlapping.
- Mix brown sugar and black pepper, then sprinkle 2/3 of mixture over bacon.
- Bake 12 minutes, flip bacon, sprinkle remaining sugar mixture, and bake 4-6 minutes more until crisp.
- Remove bacon and let cool completely.
- Bring a large pot of water to a rolling boil and carefully lower 18 eggs into the water.
- Boil eggs for exactly 10 minutes.
- Prepare an ice bath in a large bowl while eggs cook.
- Drain hot water, run cold water over eggs for 30 seconds, then transfer to ice bath for 3-4 minutes.
- Tap each egg with a spoon to crack, remove a piece of shell, slide a small spoon under the shell, and rotate to remove shell.
- Rinse and pat eggs dry.
- Slice each egg in half lengthwise and pop yolks into a medium bowl.
- Mash yolks with a fork until completely broken up.
- Add mayonnaise, Dijon mustard, onion powder, salt, and pepper to yolks and mix until smooth.
- Taste and adjust salt as needed.
- Transfer filling to a piping bag or freezer bag with corner snipped off.
- Pipe 2-3 tsp filling into each egg white half.
- Chop cooled bacon into 1/4 inch pieces.
- Sprinkle each egg with paprika and press a piece of candied bacon into the filling.