Deviled Eggs With Candied Bacon
Prep Time: 30 minutes + 1 hour chilling
Cook Time: 20 minutes (35 minutes if using bacon)
Makes: 24 deviled eggs / 8-12 servings
Ingredients
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12 large eggs
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½ lb bacon (optional)
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¼ cup packed light brown sugar (optional, for bacon)
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Kosher salt
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½ cup mayonnaise
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2 tbsp dill relish
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1 tbsp minced fresh dill
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1 tbsp minced chives
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1 tsp mustard powder
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1 tbsp sweet paprika (optional)
Instructions
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If using bacon, preheat oven to 375°F and line a baking sheet with foil. Press bacon slices in brown sugar on both sides and bake 14-16 minutes until crispy. Let cool
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Place eggs in a single layer in a large saucepan, cover with water by 2 inches. Add salt and bring to a boil for 10 minutes.
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Transfer eggs immediately to an ice bath and let cool completely
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Peel, rinse and dry eggs. Slice in half lengthwise and scoop yolks into a bowl
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Mix yolks with mayo, relish, dill, chives, mustard powder and ¼ tsp salt until smooth
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Fill egg whites with mixture — pipe with a zip-top bag for a cleaner look
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Top with crumbled candied bacon
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Cover and chill at least 1 hour and up to 24 hours before serving
Family Memory:
We make these for almost every party we host.
Every Halloween these get a glow-up. The marbled shells come from cracking them before peeling and soaking overnight in purple-dyed water. The filling gets divided into three piping bags — neon orange, green and teal — and the bacon sugar goes black. Spooky, a little extra, and always the first thing gone off the table.
