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–+ servings
Deviled eggs garnished with crumbled candied bacon, paprika, and dill.

Candied Bacon Deviled Eggs Recipe

Melissa
Deviled eggs are a timeless favorite at any gathering, but making this recipe with candied bacon takes the family favorite to a whole new level.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Breakfast
Cuisine American
Servings 24 egg halves
Calories 112 kcal

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

Leftover Storage
  • Store deviled eggs in an airtight container in the refrigerator for up to two days.
Expert Tips
  • 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

Calories: 112kcalCarbohydrates: 4gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 100mgSodium: 121mgPotassium: 60mgFiber: 0.03gSugar: 3gVitamin A: 142IUVitamin C: 0.01mgCalcium: 20mgIron: 1mg
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