Easy Deviled Eggs with Candied Bacon

These easy deviled eggs are packed with flavor! Egg yolks are filled with a creamy egg filling and are topped with the most delectable candied bacon. It’s a well rounded appetizer recipe that is perfect for holiday gatherings, summer barbecues or any day.

Deviled eggs are a classic appetizer. They are perfect for Easter Sunday, Thanksgiving, Christmas or any gathering. I recently hosted a high tea event and served these eggs. They were gone in seconds and received rave reviews!

The candied bacon adds a sweet, salty and smoky flavor that perfectly compliments the rich and creamy egg yolk filling. This flavor packed combination is hard to resist.

Irresistible Deviled Eggs with Candied Bacon 😋

Enjoy this easy appetizer recipe anytime. The flavor combo is simple yet yields irresistible results. Here are a few reasons why I love this recipe:

• Make Ahead Appetizer: This easy recipe is easy to prep in advance. You can prepare them up to 2 days before serving. Storage tips are below.
• Creamy flavorful filling: Simple ingredients combine to create delicious flavor in every bite.
• Candied bacon: The highlight of this recipe! Sweet succulent bacon sits on top of the deviled eggs for a burst of flavor in your mouth.

Ingredients You Need

This deviled egg recipe is made with simple ingredients that you probably already have in your kitchen.

NOTE: The full list of ingredients with measurements is provided in the recipe card below.

• Boiled Eggs: Scroll down for instructions on how to cook perfect hard-boiled eggs.
• Bacon: Use your favorite brand of bacon.
• Brown Sugar: I use brown sugar to candy the bacon. You can also brush the bacon with maple syrup, if desired.
• Mayonnaise: Helps create the creamy classic filling of deviled eggs.
• Sweet Relish: You can use finely chopped pickles if you don’t have any relish on hand.
• Dijon Mustard: Standard yellow mustard will also work if you don’t have Dijon mustard on hand. You can adjust the mustard to taste.
• Fresh Dill: A fresh herb is a must for deviled eggs. I like to use the classic herb for deviled eggs – fresh dill!
• Worcestershire Sauce: If you don’t have this, you can substitute with liquid smoke.
• Salt: Brings together all of the flavors of the filling.

How Long to Boil Hard Boiled Eggs for Deviled Eggs

Making deviled eggs is easy. Don’t let boiled eggs intimidate you. Follow the instructions below for perfectly boiled eggs that are easy to peel. My foolproof method for boiling eggs works for fresh or older eggs.

Instructions to Make Easy Peel Boiled Eggs

1. Fill a large pot halfway full with water. Bring to a boil.
2. Use a strainer or slotted spoon to gently lower the eggs into the boiling water, making sure the water covers the eggs by at least an inch.
3. Bring the water to a simmer and let the eggs simmer for 12 minutes. Do not let the water rapidly boil or the eggs will be overcooked.
4. During the last 5 minutes, fill a large bowl with ice water.
5. Remove the eggs from the water and transfer to the ice water bath. Let them sit for 10 minutes.
6. Take the eggs out of the cold water and peel immediately, tapping on the large side of the egg to start the peeling process.

How to Make Deviled Eggs with Bacon

The best deviled eggs come together in a few quick steps. You will need to boil the eggs first before continuing with the steps below.

1. Cook the bacon (You can do this while you boil the eggs): Preheat the oven to 400°F. Line a baking sheet with parchment paper and plate a baking rack on top. Place the slices of baking on the rack and sprinkle with the brown sugar. Bake for 18 minutes.
2. Prep the eggs: Slice the peeled boiled eggs in half and transfer the yolks to a large bowl. Set the egg whites aside on a plate. Mash the yolks into small pieces.
3. Make the filling: Add the mayonnaise, relish, Dijon mustard, dill, Worcestershire sauce, and salt to the bowl. Mash everything together until smooth and creamy.
4. Fill the eggs: Spoon the egg yolk mixture into the egg whites or use a piping bag to fill the whites.
5. Garnish: Cut the strips of bacon into small 1-2″ pieces and place on top of each egg. Sprinkle with fresh dish for garnish, if desired.

Place the eggs on a serving platter for serving. I usually just use a flat plate, but you can use a deviled egg platter to prevent the eggs from sliding on the plate.

Substitutions and Variations

• Bacon: Although I think the candied bacon is a must, you don’t have to “candy” the bacon if you don’t want. You can just use cooked bacon. Additionally, you can dice the bacon and sprinkle it over the top of the eggs, instead of large pieces for garnish.
• Hot Sauce: If you’re looking to add a spicy twist, you can add a dash of hot sauce to the filling. Or you can add a pinch of cayenne pepper for heat.
• Hot Honey: Looking for even more flavor? Add a drizzle of hot honey to the filling.
• Garnish: I like to garnish with freshly chopped dill in addition to the candied bacon. Or you can garnish with freshly chopped chives. If you like smoked paprika, you can garnish with a sprinkle of smoked paprika.

Recipe Tips

• Use a clean knife and wipe as you cut: To keep the eggs clean and prevent the egg yolks from building up on the egg whites as you cut the eggs, wipe the knife in between each egg with a wet paper towel.
• Use a disposable pipping bag or zipped top plastic bag with the corner cut off to to pipe the filling into the eggs. This makes it easier and allows for a beautiful presentation.

Make Ahead and Storage

Deviled eggs are the perfect make ahead appetizer. I recommend storing the egg whites separate from the filling in airtight containers. You can also store the candied bacon separate. Then fill the eggs just before serving. Make them up to 2 days in advance.

Any leftover deviled eggs will last for up to 2 days stored in the fridge.

More Appetizer Recipes You’ll Love

• Stuffed Shrimp
• Grinder Sliders
• Fried Calamari
• Crab Rangoon Dip