Candied Bacon Deviled Eggs Recipe

Cook the eggs

Place eggs in a single layer in a medium pot and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, cover the pot and remove from heat. Let sit, covered, for 10 minutes for fully hard-cooked yolks.

Ice bath and peel

Prepare a large bowl of ice water. After 10 minutes, transfer eggs to the ice bath and chill for at least 5 minutes. Gently crack and peel the eggs under running water to remove shells more easily. Pat dry with a paper towel.

Halve and reserve yolks

Slice each egg lengthwise. Carefully remove yolks and set the whites on a serving platter or a tray. Place yolks in a medium mixing bowl and mash them with a fork until crumbly.

Make the filling

To the mashed yolks add mayonnaise, Dijon mustard, apple cider vinegar, softened butter, 1 teaspoon paprika, kosher salt, and black pepper. Mix until very smooth — use a whisk or an immersion blender for silkier texture. Taste and adjust seasoning; the mixture should be creamy, tangy, and slightly salty. If too thick, add up to 1 tablespoon mayonnaise to adjust consistency.

Pipe or spoon into whites

Transfer the yolk filling to a piping bag fitted with a large star or plain tip (or use a resealable plastic bag with a corner snipped). Pipe or spoon the filling back into the egg white cavities, mounding slightly to accept the candied bacon on top. Cover and chill while you prepare the bacon if desired, about 10–15 minutes.

Preheat and prepare pan

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil for easier cleanup and place a wire rack on top of the sheet. The rack allows hot air to circulate and helps the bacon crisp evenly.

Coat the bacon

In a small bowl combine brown sugar, maple syrup, black pepper, and optional cayenne. Lay bacon slices on the wire rack and brush the syrup lightly over each slice. Sprinkle the brown sugar mixture evenly on top of each slice, pressing lightly so it adheres. Flip slices and repeat a light brushing and sprinkling on the other side for extra glaze (optional).

Bake until crisp

Bake the bacon for 12–18 minutes, depending on thickness and oven, until sugar is bubbling and bacon is crisp but not burnt. Rotate the pan halfway through for even caramelization. Watch carefully during the last few minutes to prevent burning.

Cool and chop

Remove the baking sheet from the oven and let the candied bacon cool on the rack for 5 minutes — the sugar will harden as it cools. Transfer to a cutting board and roughly chop into small pieces (about 1/4–1/2 inch). Reserve a few larger pieces to garnish whole on top of some eggs if desired.

Top the deviled eggs

Remove the egg halves from refrigeration if chilled. Sprinkle a generous pinch of chopped candied bacon onto each filled egg. For even distribution, press the bacon lightly into the yolk filling so it adheres.

Finish

Sprinkle snipped chives and a light dusting of smoked paprika over all the eggs. Optionally place one of the reserved larger candied bacon pieces on a few eggs for visual impact. Serve immediately at room temperature or keep chilled up to 2 hours before serving. If chilled, let sit 10 minutes at room temperature for best texture.