Deviled Eggs with Candied Bacon

Photo: Deviled Eggs with Candied Bacon

TOTAL TIME: 42 min
Prep: 10 min
Inactive Prep: 12 min
Cook: 20 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 1 1/2 tablespoons light brown sugar
  • Cayenne pepper
  • Pinch ground cinnamon
  • 1/8 pound thick-cut bacon (about 3 strips)
  • 8 large eggs, straight from the refrigerator
  • 1/4 to 1/2 cup mayonnaise, or as much as desired
  • 2 teaspoons whole grain mustard
  • 1 tablespoon finely chopped fresh dill, plus more for garnish
  • 1 tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 scallions, minced
  • 1/2 teaspoon kosher salt
  • Paprika, for garnish
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350 degrees F.

In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.

Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.

Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.

Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.

Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.

Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.

Plastic bags are a great tool to use in place of a piping bag, easy and disposable.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 14 reviews

  • on March 26, 2013

    Flag

    Making these AGAIN...for Easter 2013!!...Made them 2 weekends ago....WE CANT GET ENOUGH!!....Talk about a flavor explosion!!!...AWESOME EGGS x 5!!...UNREAL!!..Thanks Kelsey...will recommend to everyone!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 04, 2013

    Flag

    I took these to a Super Bowl party last night.. took 35 of them, all got eaten,I normally take my regular dressed eggs, but these were awesome......

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 06, 2013

    Flag

    By far the best Deviled eggs I have ever made or tasted. Made these for an office party a month ago or so . They were all gone in a matter of minutes. Everyone has asked me to make them again or they want the recipe. Easy to make , do as recipe calls for and you will have awesome eggs.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How