These Deviled Eggs with Candied Bacon are excellent because they’re a little salty and a little sweet, and if you want to kick it up a notch, they can be spicy too. It’s hard to stop with just one!
Deviled Eggs Recipe with Candied Bacon
The hardest part about this particular recipe is not eating all the Candied Bacon as soon as it’s cool enough to handle. It’s also known as Pig Candy or Millionaire Bacon. Usually, I don’t call it anything, because I’m too busy stuffing it into my mouth to talk.
Deviled Egg Ingredients
- 12 boiled eggs peeled, slice the eggs in half lengthwise, yolks removed
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- 1/2 stick softened butter 4 tablespoons
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon paprika
- Millionaire bacon optional
- Tajin, optional
- Valentina hot sauce, optional
Deviled Eggs Recipe Instructions
- Mash together the 12 egg yolks, mayonnaise, mustard, butter, salt, pepper, and paprika in a bowl and stir until smooth.
- Put the filling into a piping bag or a sandwich plastic bag.
- Pipe the yolk mixture back into the halved egg whites.
- Top with your choice of toppings: 1/2 inch piece of candied bacon (recipe below), Tajin, Valentina
Deviled Eggs Notes
Sliced olives and pickle relish are also good toppings for deviled eggs.
To make boiled eggs: fill a large pot with water and bring it to a rolling boil. Carefully place the eggs in the bottom of the pot with a large spoon. Reduce the heat to a low boil and cook the eggs for 8 minutes.
After 8 minutes, take the eggs out of the boiling water and immediately cover them with cold water, ice water is best. Let them sit for 10 minutes.
To peel the eggs, lightly crack the entire shell and run them under cool water as you take the shells off.
Candied Bacon Ingredients
You only need a couple of slices of bacon for 24 deviled eggs. However, I recommend making at least 12 because they make an excellent appetizer all on their own.
- 12 slices of thick-cut bacon
- 1/4 cup dijon mustard
- 1/2 cup brown sugar
Candied Bacon Instructions
- Preheat the oven to 350℉.
- Lay the bacon on an oven-safe cooling rack over a baking sheet.
- Spread 1 teaspoon of dijon mustard over each piece of bacon and sprinkle liberally with brown sugar.
- Cook the bacon for 10 minutes.
- Take the bacon out of the oven. Turn each piece over and apply another teaspoon of mustard and brown sugar to this side.
- Cook the bacon until it’s crispy, about 10 more minutes.
- Take the bacon out of the oven and cool it completely.
Think about reserving a piece or two of the Millionaire Bacon for your next Bloody Mary. The sweet, salty, spicy combo is a trifecta that’s hard to beat.
Deviled Egg Seasonings
If you like your deviled eggs with a kick, try splashing some Valentina hot sauce over them. Valentina has got a lot of heat but it’s nicely balanced with a zesty vinegar tang.
I’m also crazy about Beau Monde seasoning. This is a spice blend by Island Spices. It’s a combination of powdered onion, salt, garlic, and celery seed. Switch out the paprika for 1/2 teaspoon of this blend.
A little shake of Tajin is mighty nice too. This is a chili lime spice that is a great replacement for salt. YUM!
What NOT to do to your deviled eggs with candied bacon
Please do not put cinnamon in your deviled eggs. I’ve seen several recipes that call for this. So naturally, I had to try it. Personally, I am not a fan and don’t recommend it.
If you enjoy cinnamon in your eggs, by all means, enjoy them! Please leave a comment below if you’ve tried cinnamon in your deviled eggs and if you liked them that way. Viva la difference!
Deviled Eggs on a Summer Picnic
Ingredients
- 12 boiled eggs* peeled and cut in half longwise
- 1/2 cup mayonnaise
- 1/2 stick softened butter 4 tablespoons
- 1 teaspoon salt
- 1/2 teaspoon paprika
- sliced olives optional
- Millionaire bacon optional
- Tajin optional
- Valentina hot sauce optional
Instructions
-
Combine mayonnaise, butter, salt, and paprika in a bowl and stir until smooth.
-
Pipe the yolk mixture back into the halved egg whites.
-
Top with your choice of toppings: Millionaire Bacon, olives, Tajin, Valentina
Recipe Notes
*To make hard boiled eggs: Bring water to a boil, gently place eggs into water, cook for 30 seconds, add 12 ice cubes, bring water to almost boiling and cook eggs for 13 minutes. Place hot eggs in a ice water and peel under cold running water.
If you can find Beau Monde seasoning, this is a nice alternative to paprika. Simply replace the paprika with 1/2 teaspoon of the Beau Monde. This is a spice blend by Island Spices of powdered onion, garlic, and celery seed.
My favorite toppings for deviled eggs is a combination of Millionaire Bacon and Valentina. These two together give the eggs a sweet, salty, spicy kick that is hard to beat.
So what is Mom’s secret i gredient?
softened Butter! 🙂
Wow I love deviled eggs!
Wow, okay you are speaking my language here! This sounds amazing and I cannot wait to try this recipe!
I think deviled eggs are the first to disappear at a party, no matter how fancy. I love them with the olives as you suggested.