Deviled eggs are a timeless favorite at any gathering, but making Candied Bacon Deviled Eggs takes the family favorite to a whole new level. The combination of creamy, tangy yolk filling with the sweet and smoky crunch of caramelized bacon makes this recipe irresistible.
Candied Bacon Deviled Eggs make the best appetizer for parties and holidays, like Easter and Mother's Day. They are also a great addition to a brunch or a game day spread.
Why You'll Love This Recipe
- Sweet and savory perfection – The candied bacon adds a rich, caramelized crunch that pairs beautifully with the classic deviled egg filling.
- Easy to make ahead – Perfect for prepping in advance so you can enjoy your party without last-minute stress.
- Crowd-pleaser – These are guaranteed to disappear fast at any gathering!
Ingredient Notes
Eggs: Use older eggs (that are still within date) as they tend to peel more easily than fresher eggs after boiling.
Bacon: We like to use thick-cut or center-cut bacon for candying.
Maple syrup & brown sugar: Use pure maple syrup for the best flavor—avoid pancake syrup. We used dark brown sugar, but you can also use light brown sugar.
Spices: A touch of ground black pepper, cloves, and cinnamon enhances the flavor of the candied bacon.
Mayonnaise: Growing up we were a Hellmann's family, but since Melissa moved to the south, we're big fans of Duke's Mayo.
Yellow mustard: You can also use Dijon mustard.
Onion powder
Dill Relish: Adding dill relish helps balance the sweetness of the candied bacon. Using a sweet relish could make the filling too sweet.
Paprika & dried dill (optional): You can use regular or smoked paprika and dried or fresh dill.
Step-by-Step Instructions
Step 1: Mix the spices, maple syrup, and brown sugar together for the bacon glaze.
Step 2: Brush the bacon slices with the glaze and bake until crispy. While it bakes boil, chill, and peel your eggs. Once your bacon is baked and cooled, chop into small pieces.
Step 3: Slice the eggs in half and add the yolks to a mixing bowl. Then, add your mayo, mustard, onion powder, dill relish, and chopped-up candied bacon to the bowl.
Step 4: Mix the filling well and either spoon or pipe the filling into the egg whites.
Step 5: Dust the deviled eggs with paprika and dill. Top off with remaining candied bacon.
Leftover Storage
- Store Candied Bacon Deviled Eggs in an airtight container in the refrigerator for up to two days.
- Keep them covered to prevent them from absorbing odors from the fridge.
Expert Tips
Easy Peeling Trick: Use eggs that are at least a few days old for easier peeling.
Chill the Filling: Let the yolk mixture chill for 15-20 minutes before filling the eggs for a firmer texture.
Use a Piping Bag: For a neater presentation, transfer the filling to a plastic bag, snip the corner, and pipe it into the egg whites.
Make Ahead: The candied bacon and egg filling can be prepared a day in advance and stored separately until ready to assemble.
Variations
Spicy Kick: Add a dash of hot sauce or cayenne pepper to the filling for some heat.
Herbaceous Flavor: Mix in fresh chopped chives or parsley for an herby twist.
Smoky Twist: Use smoked paprika or a dash of liquid smoke in the filling for added depth.
Cheesy Upgrade: Stir in a bit of shredded sharp cheddar or crumbled blue cheese for a richer flavor.
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Candied Bacon Deviled Eggs Recipe
Ingredients
- 12 large eggs
- ¼ cup maple syrup
- 2 tablespoons brown sugar
- ⅛ teaspoon ground black pepper (plus more to taste)
- 1 pinch ground cloves
- 1 pinch ground cinnamon
- 8 slices bacon (thick or center-cut)
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon onion powder
- 2 teaspoons dill relish
- Paprika and/or dried dill for garnish (optional)
Instructions
- Place the eggs in a saucepan, cover with water, and bring to a boil over medium-high heat. Cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath to cool before peeling.
- Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
- In a small bowl, mix the maple syrup, brown sugar, black pepper, cloves, and cinnamon. Arrange the bacon in a single layer on the baking sheet and brush both sides with the mixture.
- Bake the bacon for 15 minutes, flip, and bake for another 10–15 minutes until crispy. Transfer to a wire rack to cool.
- Slice the eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl with mayonnaise, mustard, onion powder, and dill relish until smooth. Season with additional black pepper, if desired.
- Chop up the candied bacon. Reserve 2 slices of candied bacon to top and mix the rest with the yolk mixture filling.
- Spoon the filling into the egg whites or transfer it to a plastic bag, snip the corner, and pipe it in.
- Top with the extra candied bacon and optional smoked paprika or dried dill. Serve immediately or refrigerate until ready to eat.
Notes
- Store deviled eggs in an airtight container in the refrigerator for up to two days.
- Use eggs that are at least a few days old for easier peeling.
- Let the yolk mixture chill for 15-20 minutes before filling the eggs for a firmer texture.
- For a neater presentation, transfer the filling to a plastic bag, snip the corner, and pipe it into the egg whites.
- The candied bacon and egg filling can be prepared a day in advance and stored separately until ready to assemble.
Nutrition
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