Deviled Eggs with Candied Bacon Recipe

Deviled Eggs with Candied Bacon

• Difficulty: Simple
• Makes: 6 to 8 servings
• Nutrition Facts for Each Serving
  • Portion Size: 1 of 8 servings
  • Calories: 201
  • Total Fat: 17 g
  • Saturated Fat: 4 g
  • Carbs: 3 g
  • Fiber: 0 g
  • Sugar: 2 g
  • Protein: 8 g
  • Cholesterol: 197 mg
  • Sodium: 227 mg
• Total Time: 42 min
• Hands-on Time: 10 min

Ingredients

• 1 1/2 tablespoons light brown sugar
• A pinch of cayenne pepper
• Pinch of ground cinnamon
• 1/8 pound thick-cut bacon (about 3 slices)
• 8 large eggs, straight from the fridge
• 1/4 to 1/2 cup mayonnaise, to taste
• 2 teaspoons whole grain mustard
• 1 tablespoon fresh dill, finely chopped, plus extra for topping
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 2 scallions, minced
• 1/2 teaspoon kosher salt
• Paprika, for dusting

Instructions

1. Preheat the oven to 350F.
2. In a small bowl, mix the brown sugar, a dash of cayenne, and the cinnamon. Arrange bacon slices on a wire rack set over a rimmed baking sheet, sprinkle with part of the sugar mixture, and bake about 10 minutes. Flip the bacon, sprinkle with the remaining sugar mixture, and bake another 10 minutes or until crispy. Remove and cool, then finely chop the bacon, reserving about one-fourth for garnish.
3. Place chilled eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let stand 12 minutes. Drain, rinse under cold water, and cool just enough to handle; peel while slightly warm.
4. In a mixing bowl combine mayonnaise, mustard, chopped dill, apple cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, scallions, most of the chopped bacon, and salt to taste. Mix until smooth and creamy.
5. Carefully halve the peeled eggs lengthwise and gently remove the yolks to the bowl with the mayo mixture. Mash and stir until creamy.
6. Transfer the filling to a resealable plastic bag, snip a corner, and pipe the mixture into each egg white half. Dust with paprika and top with the reserved candied bacon and extra dill before serving.

Extra Tips

• Cooking bacon on a wire rack promotes even airflow and crispiness.
• If you don't have a piping bag, a resealable plastic bag with a snipped corner works well and simplifies cleanup.

Recipe adapted from Kelsey Nixon