Candied bacon? Deviled eggs? What in the world? Yes, it is an incredible combination. This twist on the classic appetizer is always a hit with our friends. So much of a hit, that one of our good friends repeatedly requested that I make it this week’s featured recipe. I understand why it’s popular. The candied bacon adds a sweet, savory crunch that completely transforms the texture of the traditional deviled egg. Plus, the bacon provides a nice color contrast to the white and yellow of the egg. This is a great recipe to try if you’re preparing appetizers for a party. So without further adieu, here’s my Candied Bacon Deviled Eggs.
Serving size: 12 deviled eggs Prep time: 5 minutes Cook time: 25-30 minutes
- 6 Eggs
- 6 Strips of bacon
- 1/4 Cup of mayonnaise
- 1 Tbsp of Spicy Brown mustard
- 1/2 Tsp of salt
- 1/2 Tsp of pepper
- 1 Tsp of chives
- 1/4 Cup of brown sugar
- Paprika and sriracha (as desired for garnish)
Preheat oven to 400° F. Lay out bacon on a cookie sheet lined with aluminum foil or parchment paper. Spread brown sugar over bacon until evenly coated. Place bacon in oven and bake for 18 minutes or until crispy.
Begin boiling eggs for 10 minutes while bacon is baking. Once eggs are cooked, place in ice bath for 10 minutes. Once eggs are chilled, peel and cut in half. Remove yolks and place in mixing bowl. Add mayonnaise, mustard, salt, pepper, and chives. Mix until smooth. Place teaspoon amounts of the mixture back into the hollowed out egg whites.
Cut bacon into small pieces and place on top of the eggs. Garnish with a dash of paprika, s dollop of sriracha, and additional chives if desired. Ensure eggs are chilled prior to serving.