Candied Bacon Deviled Eggs
Deviled Eggs. Everyone is familiar with them. In my family they usually come around for holiday dinners and cookouts. What is it about them that makes them so festive? I do love deviled eggs but can I make a confession? I always take off a bunch of the filling. I hate when a cup of filling is shoved into a poor little hard boiled egg. It’s just too much, or it was until I came across this recipe for Candied Bacon Deviled Eggs. Now I want to (and do) eat the filling by the spoonful. This is the first deviled egg recipe I have ever made and may be the only one I ever need. I’m not going to say that I won’t give others a try because that wouldn’t be fair but I’m not sure any other recipe will live up to this.
First, I want to share with you a trick I learned for getting perfect hardboiled eggs. I saw this on the show “The Kitchen” and it’s pretty much changed my life! Ready for it? These hardboiled eggs aren’t boiled at all. You preheat your oven to 325 degrees. Take a standard muffin tin and put one egg in each hole. Bake for 30 minutes. Remove the eggs from the muffin tin and put them directly into an ice bath. I have used this technique quite a few times and it’s worked great. I love that I don’t have to babysit boiling water on the stove. I can put them in the oven and forget them. I think they even peel easier when cooked this way or I have become an expert egg peeler all of the sudden.
Now it’s time to talk about the candied bacon. That is the reason you are reading this right? This bacon isn’t just good in these deviled eggs, it’s good to just shove in your mouth piece after piece. Make sure you double the bacon part of the recipe because when it comes out of the oven all bubbly and sexy…..can bacon be sexy? Well this bacon is…you will want to eat it right then and there (please let it cool a little bit first). Before going in the oven, thick slices of bacon get slathered in a mixture of maple syrup, brown sugar, Dijon mustard, and salt. They bake until crispy and caramelized. Oh my goodness it is glorious!
It’s time to assemble! Peel your hardboiled eggs and cut them in half. Scoop out the egg yolks and mash them up with mayonnaise, maple syrup, Dijon mustard, pepper, and chipotle pepper. Add in half the chopped up bacon and stir. Fill the egg white halves with the mixture and garnish with candied bacon and chives. Now it is time to refrigerate until you are ready to serve. If you are like me and have no patience for such things now is a good time to taste test a few. No one will even know they are missing 😉
- For the Bacon
- 2 tbsp. brown sugar
- 3/4 tsp. Dijon mustard
- 1/2 tsp. maple syrup
- 1/8 tsp. salt
- 4 thick slices bacon
- For the eggs
- 12 eggs
- 3/4 cup mayonnaise
- 1 tbsp. maple syrup
- 1 tbsp. Dijon mustard
- 1/4 tsp. pepper
- 1/4 tsp. ground chipotle pepper
- minced fresh chives
- For the hardboiled eggs:
- Preheat oven to 325 degrees.
- Take a standard muffin tin and put one egg in each hole. Bake for 30 minutes.
- Fill a large bowl with cold water and ice cubes.
- When the eggs come out of the oven place them immediately into the ice water.
- Once cooled down, peel and set aside.
- For the candied bacon:
- Preheat oven to 350 degrees.
- In a bowl mix together brown sugar, mustard, syrup, and salt. Coat bacon with mixture.
- Place on a foil lined pan and bake for 25-30 minutes or until golden and crisp. Cool completely.
- To assemble the eggs:
- Cut eggs in half lengthwise. Remove the yolks and reserve the whites.
- In a bowl mash the yolks. Add in the mayonnaise, syrup, mustard, and both peppers and stir until smooth.
- Chop the bacon and add half to the egg yolk mixture. Pipe the mixture into the reserved egg whites and top with candied bacon and chives.
Recipe adapted from Taste of Home Magazine