Smoky Deviled Eggs with Candied Bacon

Allergens

Eggs, Dairy

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4 strips bacon
• 1/3 cup brown sugar

Instructions

1. Boil the eggs in a pot of water for 12 minutes, then immediately transfer to an ice bath. Peel and halve them lengthwise. Remove yolks into a bowl.
2. In the same bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, onion powder, salt, and pepper. Set aside.
3. In a separate skillet, cook bacon until crispy. Remove from heat and let cool slightly. Coat bacon in brown sugar until evenly covered. Return to skillet on low heat, turning occasionally, until bacon is sticky but not burnt. Chop into small pieces.
4. Fill the egg whites with the spiced yolk mixture, then top each with a piece of candied bacon. Chill for 1 hour before serving.

Chef’s Insight

The key to perfect hard-boiled eggs is to place them in a cold water bath immediately after boiling and then cool them in ice. This stops the cooking process and makes peeling easier.

Notes

These smoky deviled eggs with candied bacon are best served chilled.