These Deviled Eggs with Candied Bacon are a decadent twist on classic deviled eggs featuring crispy, caramelized candied bacon as a garnish, making the perfect balance of sweet, salty, smoky, and savory. They are a popular, irresistible appetizer and perfect for entertaining.
What we love about these Deviled Eggs and Bacon
These deviled eggs are an elevated twist on a classic appetizer. I actually love the base recipe as well, and will often make half of the eggs with a chives garnish and the other half with the bacon for a little variety. I go back and forth between garnishing the deviled eggs with bacon with a small strip of the bacon or diced bacon; either way, they look and taste irresistible!
The candied bacon is easy to make; you just brush the bacon with brown sugar and bake it. You can hard-boil the eggs with our stovetop or instant pot method; both ways make the eggs easy to peel. Assembling the filling takes just a minute; the most time is spent waiting for the bacon to cook and the eggs to boil.
These Deviled Eggs with Candied Bacon are a fun twist and always impress when entertaining. Perfect for potlucks, picnics, holidays, and snacking, they are a great choice when you need an appetizer.
Looking for some other fun appetizers? Try our 5 Layer Bean Dip, Cowboy Caviar, Baked Brie with Pecans and Cherry Sauce, Philly Cheesesteak Sliders, or these Bang Bang Shrimp
What you need to make Deviled Eggs Candied Bacon
You will need the following ingredients:
- Bacon
- Brown Sugar
- Eggs
- Mayonnaise
- Yellow mustard
- Salt
- Coarsely ground pepper
- Chives
- Smoked Paprika
Candied Bacon Deviled Eggs Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You could use a different kind of mustard like Dijon or Spicy Brown.
- You could substitute the chives with shallots, green onions, or use dried onion powder if needed.
- You could use regular paprika in place of the smoked.
- You can add another layer of flavor to the bacon with cayenne or pepper if desired.
- You can garnish deviled eggs with so many things in place of the bacon. I often do half with just chives strands or diced chives. You can do olives, shrimp, capers, etc. We have fun experimenting, and really the possibilities are endless.
Step-by-step Instructions
Step 1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and cover with a baking/cooling rack. Lay the bacon slices on the rack and brush the brown sugar on each piece. Bake for 8 minutes, then, using tongs or a spatula, turn the bacon over and brush brown sugar on the top side. Bake for another 8-10 minutes, checking for doneness at 8 minutes. Set the pan aside to cool.
Step 2. In a medium-sized pot (I use a 4.5-quart pot), fill with enough water to cover the eggs (about 12 cups) and bring to a boil (or see “Tips” for preparing eggs in the Instant Pot). Using a slotted spoon or spider strainer, gently drop the eggs into the water and cook for 10-12 minutes. While they cook, fill a large bowl with ice water. Immediately after cooking, use the slotted spoon or skimmer to gently drop the eggs into the cold water to cool so they don’t overcook.
Step 3. Gently tap the shell to break it and peel the eggs, rinsing with water to remove any remaining shell and dry with a paper towel. Place the eggs on a cutting board, slice the eggs in half, gently remove the yolks, and place them in a small bowl. You may need a small spoon to remove the yolks.
Step 4. Mash the egg yolks well with a fork. Stir in the mayonnaise, mustard, salt, pepper, and chives.
Step 5. Fill the eggs using a spoon or a piping bag fitted with a star attachment
Step 6. Top each egg with a 1/4 teaspoon or so of the diced bacon, sprinkle with a few extra chives, and sprinkle with smoked paprika for garnish. Serve or refrigerate immediately.
Tips
I prefer to hard-boil my eggs in one of two ways. Both ways allow the shell to be easily removed. Make sure to rinse the eggs to remove any shell after peeling, I usually dry them with a paper towel as well.
- To make hard-boiled eggs in the Instant Pot, pour 1 cup of water into the pot. Set the eggs on an Instant Pot rack. Cook at high pressure for 5 minutes. Let the pressure naturally release for 5 minutes, then turn the pressure to venting to release pressure the rest of the way. Set the eggs in ice water to cool for at least 5 minutes before peeling or refrigerating. The peel will easily come off, and the yolks will easily come out of the white.
- To make hard-boiled eggs on the stove top, bring enough water to a boil in a medium-sized pot to cover the eggs. Using a slotted spoon or spider skimmer, gently drop the eggs into the water and cook for 10-12 minutes for hard-boiled eggs. Using the slotted spoon or spider skimmer, immediately place the eggs into a bowl of ice water so they don’t overcook. I learned as a child in 4-H class how to make hard-boiled eggs and have always done them this way. According to America’s Test Kitchen, “starting the eggs in hot, rather than cold, water causes the whites’ proteins to seize and bond together, preventing them from sticking to the shell membrane so that the peel slips right off.”
Frequently Asked Questions
| How to store Deviled Eggs with Candied Bacon.? |
| a. Store the eggs in an airtight container in the fridge for 2-3 days. The eggs’ texture and taste are best in the first 24 hours. If possible, store the filled eggs and garnishes separately, or the eggs, filling, and garnish separately. b. According to the FDA, two hours is the maximum time deviled eggs and hard-boiled eggs can be stored at room temperature. If they’re exposed to high temps in the hot summer sun, they should be thrown out after an hour. |
| Can you make Deviled Eggs with Candied Bacon in advance? |
| a. While you can make and fill the deviled eggs up to 24 hours in advance, wait to garnish the eggs with the bacon, chives, and paprika until right before serving. The texture and taste of the eggs are best the day they are made. You can also store the eggs, filling, and garnish separately and assemble just before serving. The deviled egg filling is good in the fridge for about 48 hours. Store it covered with plastic wrap directly over the filling in an airtight container to help prevent it from drying out. b. The candied bacon lasts for 4-5 days, covered in an airtight container in the fridge, and can be made 1-2 days in advance. c. Hard-boiled eggs last up to a week in the fridge, stored in an airtight container. The USDA says the same amount of time for peeled or unpeeled eggs. Make sure to refrigerate them within 2 hours of cooking. |
Deviled Eggs with Candied Bacon
These Deviled Eggs with Candied Bacon are a decadent twist on classic deviled eggs featuring crispy, caramelized candied bacon as a garnish, making the perfect balance of sweet, salty, smoky, and savory. They are a popular, irresistible appetizer and perfect for entertaining.
10
minutes28
minutes5-10
minutes12
deviled eggs45
minutesIngredients
5 pieces bacon
1/2 cup brown sugar
6 eggs
5 tablespoons mayonnaise
1 teaspoon yellow mustard
Salt, to taste (I use 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
Directions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and cover with a baking/cooling rack. Lay the bacon slices on the rack and brush the brown sugar on each piece. Bake for 8 minutes, then, using tongs or a spatula, turn the bacon over and brush brown sugar on the top side. Bake for another 8-10 minutes, checking for doneness at 8 minutes. Set the pan aside to cool.
- In a medium-sized pot (I use a 4.5-quart pot), fill with enough water to cover the eggs (about 12 cups) and bring to a boil (or see “Tips” for preparing eggs in the Instant Pot). Using a slotted spoon or spider strainer, gently drop the eggs into the water and cook for 10-12 minutes. While they cook, fill a large bowl with ice water. Immediately after cooking, use the slotted spoon or skimmer to gently drop the eggs into the cold water to cool so they don’t overcook. Let them sit for 5 -10 minutes.
- While the eggs cool, use a spatula to remove the bacon from the rack and finely chop the candied bacon.
- Gently tap the shell to break it and peel the eggs, rinsing with water to remove any remaining shell and dry with a paper towel. Place the eggs on a cutting board, slice the eggs in half, gently remove the yolks, and place them in a small bowl. You may need a small spoon to remove the yolks.
- Mash the egg yolks well with a fork. Stir in the mayonnaise, mustard, salt, pepper, and chives.
- Fill the eggs using a spoon or a piping bag fitted with a star attachment. Top each egg with a 1/4 teaspoon or so of the diced bacon, sprinkle with a few extra chives, and sprinkle with smoked paprika for garnish. Serve or refrigerate immediately.
Notes
- Instead of dicing the bacon, you can also cut the bacon into about one-inch pieces and place one slice in the deviled egg.
- You can put the egg yolks through a fine-mesh strainer to remove any lumps as an additional step if you like.
- I love the base recipe for these eggs. You can double the recipe and do half with bacon and half as standard deviled eggs; the standard eggs can be garnished with diced chives or strands of chives. Or, you can serve half of the eggs without the bacon and garnish with chives so that people have a choice when serving.
- I like using one of two methods for hard-boiling eggs, on the stovetop putting the eggs in boiling water or using the Instant Pot. Both methods results in hard-boiled eggs that are easy to peel. See the “Tips” section for more information.
I love deviled eggs and your candy bacon takes them over the top! This is my new go to recipe.
I am so happy to hear it! The candied bacon really is a great twist and I am glad you enjoyed them!