Deviled Eggs with Candied Bacon

5 from 9 votes

Deviled Eggs with Candied Bacon

These irresistible and easy deviled eggs with candied bacon are a show-stopper. Serve them at your next gathering for a fun and delicious appetizer that is bursting with flavor.

Prep Time18

Cook Time12

Total Time30

Course: Appetizer

Cuisine: American

Keyword: deviled eggs with candied bacon

Servings: deviled eggs

Ingredients

4 pieces bacon
2 tablespoons dark brown sugar
8 large boiled eggs peeled
2 tablespoons mayonnaise
1 tablespoon relish
1 tablespoon dijon mustard
1 tablespoon chopped fresh dill plus more for garnish
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper and place a backing rack on top. Place the bacon on the rack and sprinkle with the brown sugar. Bake for 18 minutes, until caramelized and crispy. Remove from the oven and set aside to cool.
Slice the hardboiled eggs in half lengthwise. Scoop out the yolks and place them in a large bowl. Mash the yolks with a fork into fine crumbs. Add the mayonnaise, relish, Dijon mustard, dill, Worcestershire sauce and salt to the bowl. Mash together until smooth and creamy.
Use a spoon or piping bag to add the deviled egg mixture back to the holes in the eggs, about 1 tablespoon each.
Cut the candied bacon into small pieces, about 1-2" wide. Garnish the eggs with the pieces of bacon and a sprinkle of fresh dill, if desired.

Notes

Storage: Store the deviled eggs in an airtight container in the fridge for up to 2 days.

Nutrition