Why You’ll Love These Deviled Eggs

Deviled eggs are a classic appetizer that never goes out of style. They shine at gatherings like Easter, Thanksgiving, and Christmas. I once hosted a high tea event and served these eggs; they were devoured in seconds and received rave reviews!

The sweet, salty, and smoky flavors of the candied bacon perfectly complement the rich and creamy egg yolk filling. This flavor-packed combination is simply hard to resist.

The Recipe

Ingredients You Need

This deviled egg recipe requires simple ingredients that you likely already have in your kitchen.

• Boiled Eggs: Instructions for perfect hard-boiled eggs are included below.
• Bacon: Choose your favorite brand.
• Brown Sugar: This is used to candy the bacon.
• Mayonnaise: A must for achieving that classic creamy texture.
• Sweet Relish: Finely chopped pickles can serve as a substitute.
• Dijon Mustard: Standard yellow mustard works, too!
• Fresh Dill: A must-have herb for that classic deviled egg flavor.
• Worcestershire Sauce: Can be substituted with liquid smoke if necessary.
• Salt: Enhances the flavors in the filling.

How to Boil Hard-Boiled Eggs

Boiling eggs for deviled eggs is simple. Follow these steps for perfectly boiled eggs that are easy to peel, regardless of whether they’re fresh or older eggs.

1. Fill a large pot halfway with water and bring it to a boil.
2. Using a strainer or slotted spoon, gently lower the eggs into the boiling water, ensuring they are covered by at least an inch of water.
3. Reduce the heat to a simmer and let the eggs simmer for about 12 minutes. Avoid a rapid boil to prevent overcooking.
4. During the last 5 minutes, prepare an ice bath by filling a large bowl with ice water.
5. Transfer the eggs to the ice water bath and let them sit for 10 minutes.
6. Once cooled, peel the eggs starting from the larger end for easier peeling.

How to Make Deviled Eggs with Candied Bacon

Now that your eggs are boiled and peeled, it’s time to whip up these delightful nuggets of goodness!

1. Cook the bacon: Preheat your oven to 400°F. Line a baking sheet with parchment paper and place a baking rack on top. Lay the bacon on the rack and sprinkle with brown sugar. Bake until the bacon is caramelized and crispy, about 18 minutes.
2. Prep the eggs: Slice the boiled eggs in half lengthwise, transferring the yolks to a large bowl. Set the whites aside and mash the yolks into fine crumbs.
3. Make the filling: To the bowl of yolks, add mayonnaise, relish, Dijon mustard, dill, Worcestershire sauce, and salt. Mix until smooth and creamy.
4. Fill the eggs: Using a spoon or piping bag, fill each egg white with the yolk mixture, approximately 1 tablespoon for each.
5. Garnish: Cut the cooled candied bacon into small pieces and place one on top of each filled egg. If desired, sprinkle with fresh dill for an extra touch.

Place your beautifully crafted deviled eggs on a serving platter. For added stability, consider using a deviled egg tray.

Storage and Make Ahead Tips

Deviled eggs are perfect for preparing in advance. To keep them fresh, store the egg whites separately from the filling in airtight containers. You can also keep the candied bacon separate. Fill the eggs just before serving. These can be made up to 2 days in advance, and any leftovers will remain tasty in the fridge for up to 2 days.

Substitutions and Variations

• Bacon: If candied bacon isn’t your thing, you can simply use cooked bacon. Try dicing it and sprinkling on top if preferred.
• Hot Sauce: To add a little kick, incorporate a dash of hot sauce into the yolk filling or sprinkle with cayenne pepper.
• Flavors: For an extra layer of flavor, try adding a drizzle of hot honey to the filling.
• Garnish: Fresh herbs like chives or additional dill can enhance your presentation. Smoked paprika is also a nice touch!

Recipe Tips

• Clean your knife: As you slice the eggs, wipe your knife between each cut with a wet paper towel to keep the whites looking pristine.
• Piping the filling: For a more elegant presentation, use a disposable piping bag or zip-top plastic bag with a corner cut off for filling the eggs.