Deviled Eggs with Candied Bacon

Deviled Eggs with Candied Bacon

Deviled Eggs with Candied Bacon take the classic favorite to a whole new level with a creamy, rich filling and sweet-savory candied bacon bits. With just a few pantry staples, you can whip up this elevated twist on a Southern staple. Everything's better with bacon and even more so when it's sweet and spicy!

Course: Appetizer

Cuisine: American

Servings:

Prep Time: 10

Cook Time: 50

Rest Time: 10

Total Time: 1 10

Ingredients

Candied Bacon

▢ 1 pound thick sliced bacon
▢ 1 tablespoon brown sugar
▢ 1 tablespoon red pepper flakes (optional)

Instructions

Candied Bacon

Preheat oven to 375º. Line a rimmed baking sheet with aluminum foil and spray a cooking rack with cooking spray.
Combine brown sugar and red pepper flakes in a small bowl. Place in a pie pan or a plate. Press the bacon in the brown sugar mixture, pressing it to adhere to both sides of the bacon. Place on the wire rack. Sprinkle any left over brown sugar mixture over the bacon.
Bake for 30-40 minutes depending on the thickness of the bacon. It should be crisp but not burned.
Let the bacon cool completely before removing. You will only need about 2 slices of bacon, you can freeze the rest for another use.

Cook the eggs:

Instant pot: Add 1 cup of water to the bottom of an Instant pop. Place the grate on top and add eggs. Cook on High pressure for 5 minutes. Let it rest for 5 minutes then release the pressure and place in an ice bath for 10 minutes. Peel the eggs and pat dry with a paper towel.
Stovetop: Place eggs in a small saucepan that will hold 6 eggs without overlapping. Cover the eggs with water, bring to boil. Cover and turn off the heat and let sit for 10 minutes. Place in an ice bath and chill for 10 minutes before peeling.

Deviled Eggs

Slice eggs in half and tap the yolks into a bowl. Whisk egg yolks with mayonnaise and mustard. Once smooth and creamy, add pickle relish and salt and pepper to taste. Refrigerate for 15 minutes if piping.
Use a spoon to scoop the egg yolk mixture into the cavity of the egg whites or use a piping tip. Sprinkle with chopped bacon. Refrigerate until ready to serve.

Barbara's Notes + Tips

You can make the bacon in advance and store in the freezer until needed.
Sprinkle the eggs with paprika parsley or chives.

Nutrition