Try this Deviled Eggs with Candied Bacon recipe for any occasion! Perfect for brunch, appetizers or just for snacking…especially for snacking!
Turn your leftover Easter eggs into these Deviled Eggs with Candied Bacon! Now that Easter is over we have a large bowl filled with hard-boiled, dyed eggs in the refrigerator.
Every year I say that we should just dye a few so we don’t have all these eggs leftover but the kids like doing it so much we always seem to get carried away. So after a few breakfasts of hard-boiled eggs, or a couple of egg salad lunches..you start to get a little bored. I think this recipe might help you out with that boredom – cause there’s nothing boring about these deviled eggs! First you “candy” your bacon.
A really easy process that I almost wish I had never tried. It’s like bacon heaven. Sweet and slightly spicy from the cayenne pepper and all the saltiness from the bacon…it’s awesome. I found this recipe from the Cooking Channel and I followed it pretty closely, the only thing that I did change was the amount of bacon.
3 slices? Really? I’m not making 3 slices of candied bacon. I used 8. You make a mixture of brown sugar, cayenne pepper and cinnamon. Sprinkle the mixture over your slices of bacon and put them into the oven to cook, then you flip them over and repeat on the other side.
After you take your bacon out, let it sit for a few minutes so the brown sugar-coating hardens a bit. While the bacon’s cooking you can boil the eggs. Place your eggs in the bottom of a pot, cover with cold water and bring to a boil.
Once it boils, put the lid on and turn off the heat. Let the eggs sit for 12 -15 minutes for perfect hard-boiled eggs. Make your deviled egg filling by popping out the yolks and mixing them with cayenne, some of the chopped up bacon, scallions, apple cider vinegar, mustard, dill and worcestershire sauce.
Then all that’s left is to fill the eggs and top them with some of the leftover chopped candied bacon.
You’ll never eat deviled eggs again without candied bacon…actually I don’t think I’ll eat anything again without candied bacon.
- 1 lb. bacon
- 6 T. brown sugar
- 1 t. cayenne pepper
- 1 t. cinnamon
- 12 hard boiled eggs, sliced lengthwise
- 1/4 cup to a 1/2 cup of mayonnaise
- 1 T. whole grain mustard
- 1 1 /2 T chopped fresh dill, plus more for garnish
- 1 T. cider vinegar
- 1 1/2 t. worcestershire sauce
- 1/2 t. kosher salt
- Preheat the oven to 350 degrees.
- Lay out the bacon on a wire rack over a foil lined baking sheet. Sprinkle half the brown sugar mixture over the bacon and place in the oven for 10 minutes. Take the bacon out, flip over and top with the rest of the brown sugar mixture. Place back in the oven for another 10 minutes.
- Let cool, then chop into small pieces.
- Pop the yolks out of the hard boiled eggs and put in a medium bowl along with the mustard, dill, vinegar, worcestershire sauce, mustard, salt and 3/4 of the candied bacon.
- Start by adding 1/4 cup of mayonnaise to the egg yolk mixture and stir until well blended. Add in more mayonnaise if you need the mixture creamier.
- Fill the eggs with a heaping teaspoon of the yolk mixture and top with fresh dill and remaining candied bacon.