A yummy twist on this classic appetizer. These deviled eggs are salty, protein-rich, and delicious.
Does anyone else think it’s ironic to have a dish called “deviled eggs” as a traditional dish for Easter? The term “deviled” was first used with food around the 18th century– it’s most often been used for spicy or zesty foods. These Deviled Eggs with Candied Bacon will be perfect for friends and family this Easter.
Ok, let’s be real. There is one thing that makes just about everything better, and that is bacon. When cooked just right, the crispy, salty, savory crunch can wake up any salad, any vegetable, and sometimes even any dessert you’d like. The candied bacon in these deviled eggs adds an irresistible sweet and salty side to a very long-lived traditional dish. The combination of cayenne pepper with light brown sugar and cinnamon give the already delicious component of bacon a little heat- keeping everything interesting in this culinary experience.
There are several different methods to boil an egg and the tips I learned in culinary school have stuck with me ever since. It’s simple and guarantees a perfectly boiled egg every time.
Start with your eggs already in the pan, cover them with cold water, and set it on some heat. Once the water begins to boil, you remove the pan from the heat, cover it with a lid, and ask Alexa to set that timer for 12 minutes. Done. I always run cool water over the finished eggs to cool them down but peel them while still warm. The eggshells peel easier while warm.
1 tablespoon finely chopped fresh dill, plus more for garnish
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 scallions, minced
1/2 teaspoon kosher salt
Paprika, for garnish
Preheat the oven to 350 degrees F.
In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
Cook’s Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
Plastic bags are a great tool to use in place of a piping bag, easy and disposable.
Hi, I’m Kelsey! New here? It’s so nice to meet you!
My mission is to help you feel inspired to cook a little more and gather those that you love most around your table.