Deviled Eggs with Candied Bacon: Not your grandma’s deviled eggs! These are filled with incredible ingredients such as liquid smoke, dijon mustard, and even a little smoked paprika for the best deviled eggs!
Quick Overview: It’s an easy recipe, that packs a punch of flavor! Make your hard-boiled eggs your favorite way (we prefer to make hard boiled eggs in the Instant Pot) and use the simple ingredients to make up the filling! It will be an easy appetizer recipe that you’ll want to take to any party!
Why you’ll love these
- Classic deviled eggs are delicious but when you can kick things up a notch with a few simple ingredients, you’ll have friends and family asking for the recipe!
- The flavors of the liquid smoke, the twist of the mustard and the crunch of the sweet and salty bacon, creates a combination that’s hard to resist!
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Ingredients
Candied Bacon
- 3 slices of bacon
- 1-2 tablespoons of maple syrup
- 1 tablespoon brown sugar
Eggs
- 12 eggs
- 1/2 cup mayo
- 2 tablespoon of djion mustard
- 1/8 teaspoon liquid smoke
- pinch of seasoned salt
- pinch of smoked paprika
Instructions:
- First, make hard boiled eggs. The process of how you do that is totally up to you. If you have one, you may like to cook the eggs in the Instant Pot. If you don’t, another easy way is to make boil them on the stove top.
How to cook the eggs on the stove-top: Place eggs in a sauce pan and cover with water, just enough to make sure there are about 2 inches of water above the eggs.
Turn the burner to “high” and bring the water to a rolling boil and then shut off the burner and allow it to sit for about 10-12 minutes.
After the time is up, drain the water and place eggs in an ice bath. (Meaning, allow eggs to sit in cold water and ice.) Allow the eggs to sit in the cold for at least 5 minutes. (This stops the cooking process and I find it helps the shells peel off easier.)
Drain, and carefully peel the shells off of the cold eggs. (Believe it or not, this may be the hardest part of the whole recipe, and it’s not even that bad!)
You’ll want them to peel as clean and even as possible, not to mess up the “whites” of the eggs.
- While the eggs cook, you can cook the bacon:
You can also cook the bacon how you prefer, whether that’s in the microwave, in the oven, or how I do it, in the air fryer.
Before cooking the bacon, place the uncooked bacon on the cooking surface (air fryer basket, plate, baking sheet, etc.) and drizzle maple syrup on top of each slice. Then, sprinkle brown sugar on top. If you have a silicone brush, or BBQ brush, gently spread the sugar and syrup evenly on top of the bacon.
For air fryer bacon cook times and instructions, you’ll find this method for cooking bacon in the air fryer, handy!
- Slice eggs in half: Using a knife, starting at the most narrow end of the egg, begin slicing the egg in half.
- Grab a small bowl, and carefully remove the yellow yolks and place the yolks in the bowl and set the empty whites of the egg, aside, in a single layer, on a plate/platter that you plan to serve or store the deviled eggs when finished.
- Add mayo to yellow yolk and stire with a fork to really mash the yolks down, trying to remove any large clumps.
- Add in the dijion mustard, salt, and liquid smoke.
- Stir until evenly combined.
- Optional: You can get a wet paper towel and gently wipe the egg whites if they’re messy, but this is optional.
- Place yolk mixture in to a plastic, ziptop bag (or piping bag). (See image below – using a tall drinking glass, place the plastic bag down inside of the glass, and pull the opening to stretch out around the rim. This holds the bag open for easy pouring of the yolk.
Then, cut the bottom corner of the bag, to create an easy way to fill the egg whites with the yolk mixture. This acts as a piping bag or you can use an actual piping bag if desired.
- Fill egg whites with egg mixture.
- Take the cooked bacon and cut it to about 1-in pieces. Then put it on the top of the deviled eggs.
- Sprinkle with a bit of smoked paprika, if desired. Serve! (Or keep refrigerated until ready to serve.)
NOTE: I had 4 egg white halves left over (2 eggs) because I like to REALLY fill up my eggs. But you can put less to make the yolk stretch.
Substitutions
If there’s something in this recipe that you’re not fond of, it should be ok to switch it out for something similar! For instance:
- Liquid Smoke: If you don’t have any or don’t really like the flavor of liquid smoke, you can omit it but it is HIGHLY recommended!
- Bacon: You don’t have to “candy” the bacon but it adds a delicious sweet and salty contrast! Also, instead of the slice of bacon on top of the egg, you can make a minced bacon and add it right in to the yolk.
- Mustard: You can use regular yellow mustard if you prefer. The dijon gives it a slight, sweeter spin which is really fun!
Variations
We prefer this recipe, just the way it is. However, if you want to add some things to experiment, you definitely can! Some ideas we’ve had are:
- hot sauce
- hot honey
- green onions
- garlic powder
- pickle juice
- vinegar
- jalapeno slices and juice
- pinch of cayenne
- worcestershire sauce
Storage
If you have leftover deviled eggs, refrigerate for up to 3 days. You can place them in an airtight container or cover with plastic wrap.
Top tips
To keep the cutting of the eggs “clean” (meaning, egg yolks not building up on the egg whites as you cut them) keep a wet paper towel nearby and wipe the knife after each egg cut for a clean cut.
To fill the plastic bag with ease, place the plastic baggie in a clean drinking glass, as shown above. This pries the bag open for easy yolk pouring.
If making these in advance, which is absolutely fine, we’ve found that when deviled eggs sit in the refrigerator for more than a day, they can lose some of the flavor. (As far as “salt” flavors. So you may want to sprinkle a little more seasoning salt on to the eggs just before serving, if needed.)
Sometimes the egg whites and slip around on a slick plate. So you can either use a deviled egg container that’s specifically made for deviled eggs, or you can try lining your platter with parchment paper to help keep the eggs from slipping. Or, try placing a wire rack on your platter and see if that holds the egg halves in place.
They’re called deviled eggs because the filling consists of spices and a tangy ingredient.
What to serve with deviled eggs
Usually served as an appetizer, especially at the holidays such as Easter Sunday, deviled eggs can also be a side dish for any meal, any time of year.
Serve alongside a hearty main dish such as oven baked turkey, or along other holiday side dish favorites such as this green bean casserole and corn casserole!
Deviled Eggs with Candied Bacon
Ingredients
Eggs
- 12 eggs
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- ⅛ teaspoon liquid smoke
- 1 pinch seasoned salt
- 1 pinch smoked paprika
Candied Bacon
- 3 slices bacon
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
Instructions
Cooking the Hard Boiled Eggs
- First, make hard boiled eggs. The process of how you do that is totally up to you. If you have one, you may like to cook the eggs in the Instant Pot. If you don't, another easy way is to make boil them on the stove top.How to cook the eggs on the stove-top: Place eggs in a sauce pan and cover with water, just enough to make sure there are about 2 inches of water above the eggs.Turn the burner to "high" and bring the water to a rolling boil and then shut off the burner and allow it to sit for about 10-12 minutes.
- After eggs have cooked, drain the water and place eggs in an ice bath. (Meaning, allow eggs to sit in cold water and ice.) Allow the eggs to sit in the cold for at least 5 minutes.Drain, and carefully peel the shells off of the eggs. You'll want them to peel as clean and even as possible, not to mess up the "whites" of the eggs.
Cooking Bacon
- While the eggs cook, you can cook the bacon: You can also cook the bacon how you prefer, whether that's in the microwave, in the oven, or how I do it, in the air fryer.
- Before cooking the bacon, place the uncooked bacon on the cooking surface (air fryer basket, plate, baking sheet, etc.) and drizzle maple syrup on top of each slice. Then, sprinkle brown sugar on top. If you have a silicone brush, or BBQ brush, gently spread the sugar and syrup evenly across each slice.
Assembling Deviled Eggs
- Slice eggs in half: Using a knife, starting at the most narrow end of the egg, begin slicing the egg in half. Grab a small bowl, and carefully remove the yellow yolks and place the yolks in the bowl and set the empty whites of the egg, aside, on a plate/platter that you plan to serve or store the deviled eggs when finished.
- Add mayo to yellow yolk and stire with a fork to really mash the yolks down, trying to remove any large clumps.
- Add in the dijion mustard, salt, and liquid smoke. Stir until evenly combined.
- Optional: You can get a wet paper towel and gently wipe the egg whites if they're messy, but this is optional.
- Place yolk mixture in to a plastic, ziptop bag (or piping bag). (See image in post.) Then, cut the bottom corner of the bag, to create an easy way to fill the egg whites with the yolk mixture. This acts as a piping bag or you can use an actual piping bag if desired.
- Fill egg white cavities with yolk mixture.
- Take the cooked bacon and cut it to about 1-in pieces. Top each egg half with a piece of candied bacon.
- Sprinkle with a bit of smoked paprika, if desired. Serve! (Or keep refrigerated until ready to serve.)
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
wilhelmina says
As if deviled eggs weren’t addictive enough, along come these with candied bacon!!! So dang delicious!
CP says
Such a fun twist on deviled eggs, loved how the bacon added to it !!