Candied Bacon Deviled Eggs
If you’re looking for an appetizer that’s guaranteed to impress, Candied Bacon Deviled Eggs are your answer. These aren’t your average deviled eggs—sweet, smoky, and salty candied bacon takes them to a whole new level. Whether I’m hosting a holiday gathering, a brunch, or a casual dinner party, these eggs are always the first dish to disappear from the table.
What I love most about this recipe is the balance of flavors. The creamy yolk filling paired with the crispy, caramelized bacon creates an irresistible bite. Plus, they’re surprisingly easy to make, and you can prepare most of it ahead of time. These eggs have become a staple in my family’s special occasion menus, and I’m sure they’ll become a favorite for yours too.
Questions I Often Get Asked About This Recipe
Q: What is candied bacon?
A: Candied bacon is bacon coated in brown sugar and baked until crispy and caramelized. It’s sweet, salty, and utterly delicious!
Q: Can I make the bacon ahead of time?
A: Absolutely! Candied bacon can be made up to 3 days in advance. Just store it in an airtight container at room temperature.
Q: What’s the best way to boil eggs for deviled eggs?
A: Place eggs in a pot of cold water, bring to a boil, then turn off the heat and cover for 10-12 minutes. Transfer to an ice bath immediately to cool.
Q: Can I make the filling in advance?
A: Yes! Prepare the filling up to a day ahead and store it in the fridge. Assemble the eggs just before serving.
Q: What can I use instead of mayonnaise in the filling?
A: You can substitute Greek yogurt or sour cream for a lighter option, or use mashed avocado for a creamy, unique twist.
What You Need to Make Candied Bacon Deviled Eggs
- For the Candied Bacon:
- 6 slices of thick-cut bacon
- 1/4 cup brown sugar
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- For the Deviled Eggs:
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- For Garnish:
- Fresh chives, finely chopped
- Extra smoked paprika or cayenne pepper (optional)
How to Make Candied Bacon Deviled Eggs
- Prepare the Candied Bacon:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lay the bacon strips on the sheet and sprinkle with brown sugar and cayenne pepper.
- Bake for 15-20 minutes, flipping halfway through, until caramelized and crispy. Let cool and chop into small pieces.
- Boil and Peel the Eggs:
- Place eggs in a pot of cold water, bring to a boil, then remove from heat. Cover and let sit for 10-12 minutes. Transfer eggs to an ice bath and peel once cooled.
- Make the Filling:
- Slice each egg in half lengthwise and scoop the yolks into a bowl.
- Mash the yolks with a fork, then mix in mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Adjust seasoning to taste.
- Assemble the Deviled Eggs:
- Pipe or spoon the filling into the egg whites. Top each egg with a sprinkle of candied bacon and garnish with chives and paprika, if desired.
- Serve and Enjoy:
- Arrange the deviled eggs on a platter and serve immediately, or chill until ready to serve.
Tips for Perfect Candied Bacon Deviled Eggs
- Use Cold Eggs for Easy Peeling: An ice bath after boiling makes peeling a breeze.
- Don’t Overfill the Baking Sheet: When making candied bacon, ensure the strips aren’t overlapping for even caramelization.
- Customize the Filling: Add a dash of hot sauce for heat or a pinch of brown sugar for extra sweetness.
- Make It Ahead: Assemble the eggs a few hours before serving and store them in the fridge.
- Presentation Tip: Use a piping bag with a star tip to give the filling a professional look.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were the star of my holiday brunch! The candied bacon adds such a delicious twist.” – Jessica
⭐️⭐️⭐️⭐️⭐️ “I’ve never made deviled eggs this fancy before, but they were surprisingly easy and tasted amazing.” – Matt
⭐️⭐️⭐️⭐️⭐️ “The balance of sweet, salty, and smoky flavors is perfection. These disappeared so fast!” – Ashley
⭐️⭐️⭐️⭐️⭐️ “I brought these to a potluck, and everyone begged for the recipe. Huge hit!” – Rachel
⭐️⭐️⭐️⭐️ “The candied bacon takes these deviled eggs to the next level. Such a creative and tasty recipe!” – Ben
Printable Recipe
Candied Bacon Deviled Eggs
Candied Bacon Deviled Eggs combine the classic creamy filling with crispy, caramelized bacon for a sweet and savory holiday appetizer. Perfect for parties or brunch!
Ingredients
- For the Candied Bacon:
- 6 slices of thick-cut bacon
- 1/4 cup brown sugar
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- For the Deviled Eggs:
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- For Garnish:
- Fresh chives, finely chopped
- Extra smoked paprika or cayenne pepper (optional)
Instructions
Prepare the Candied Bacon:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lay the bacon strips on the sheet and sprinkle with brown sugar and cayenne pepper.
- Bake for 15-20 minutes, flipping halfway through, until caramelized and crispy. Let cool and chop into small pieces.
Boil and Peel the Eggs:
- Place eggs in a pot of cold water, bring to a boil, then remove from heat. Cover and let sit for 10-12 minutes. Transfer eggs to an ice bath and peel once cooled.
Make the Filling:
- Slice each egg in half lengthwise and scoop the yolks into a bowl.
- Mash the yolks with a fork, then mix in mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Adjust seasoning to taste.
Assemble the Deviled Eggs:
- Pipe or spoon the filling into the egg whites. Top each egg with a sprinkle of candied bacon and garnish with chives and paprika, if desired.
Serve and Enjoy:
- Arrange the deviled eggs on a platter and serve immediately, or chill until ready to serve.
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If You Enjoyed This Recipe, Please Share!
Candied Bacon Deviled Eggs are a game-changer for any party or gathering. If you give this recipe a try, I’d love to hear how it turned out for you! Share your photos and tag me on social media so we can spread the love for these irresistible appetizers. Sharing recipes is one of the best ways to connect with others and bring joy to their tables. Let’s keep the deliciousness going!
