Print

Gourmet Deviled Eggs with Candied Bacon Topping

A plate of creamy deviled eggs with candied bacon topping, sprinkled with paprika.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic deviled eggs special with a sweet and salty candied bacon topping for a gourmet party appetizer.

Ingredients

Scale
  • 12 large eggs
  • 4 slices thick-cut bacon
  • 2 tablespoons brown sugar
  • 1 teaspoon maple syrup
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of paprika for garnish

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil, then remove from heat, cover, and let stand for 10 minutes. Drain and cool eggs in ice water. Peel the eggs.
  2. Slice eggs in half lengthwise and scoop the yolks into a bowl. Set the whites aside.
  3. Prepare the candied bacon: Lay bacon strips on a baking sheet lined with parchment paper. Mix brown sugar and maple syrup. Brush the mixture evenly over the bacon.
  4. Bake the bacon at 400°F (200°C) for 12 to 15 minutes, or until crisp and caramelized. Watch closely to prevent burning. Remove and let cool completely on a wire rack before chopping.
  5. Mash the egg yolks until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until the filling is creamy.
  6. Spoon or pipe the yolk mixture back into the egg white halves.
  7. Top each deviled egg with a small amount of chopped candied bacon.
  8. Sprinkle a small pinch of paprika over the top of each egg before serving.

Notes

  • For the best texture, chop the cooled candied bacon into small pieces before sprinkling it on top.
  • You can make the hard-boiled eggs one day ahead to save time.
  • If you want a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.

Nutrition

Find it online: https://onedishuniverse.com/deviled-eggs-with-candied-bacon/