Description
These Deviled Eggs with Candied Bacon combine creamy egg yolks with the sweetness and crunch of candied bacon. Simple to prepare and bursting with flavor, they’re perfect for any occasion, whether a quick snack or a party appetizer.
Ingredients
Scale
- 5 pieces bacon
- 1/2 cup brown sugar
- 6 eggs
- 5 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- salt, to taste (between 1/4 and 1/2 teaspoon)
- 1/4 teaspoon coarsely ground pepper
- 1 tablespoon diced chives, plus extra for garnish
- smoked paprika for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil and place a baking/cooling rack on top.
- Arrange the bacon slices on the rack and coat them with brown sugar. Bake for 8 minutes, flip the bacon, add more sugar, and bake for an additional 8-10 minutes, checking for doneness at 8 minutes. Let cool.
- Boil enough water in a medium-sized pot to cover the eggs. Carefully add the eggs to the boiling water and cook for 10-12 minutes. Prepare a large bowl of ice water.
- After cooking, transfer the eggs to the ice water to cool for 5-10 minutes.
- Once cooled, carefully peel the eggs under running water, then slice them in half, removing the yolks to a bowl.
- Mash the egg yolks with a fork and mix in mayonnaise, mustard, salt, pepper, and chives.
- Fill each egg white with the yolk mixture using a spoon or piping bag. Top with diced bacon, extra chives, and smoked paprika. Serve or refrigerate.
Notes
Check the bacon often to avoid overcooking.
For easier peeling, use eggs that are a few days old.
Feel free to adjust the seasoning to taste.
Nutrition
- Serving Size: 1 egg half
- Calories: 75
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg