These Deviled Eggs with Candied Bacon are simple to make and a total crowd pleaser. In other words, they’re just the thing to add to your holiday repertoire!
Given the ingredients, Deviled Eggs with Candied Bacon are begging to be breakfast or brunch, too.
Plus: They’re substantial, so if you’re at a party where a lot of the food is off limits for you, you’ll at least know you can hold yourself over with a few of these little numbers. Bonus: You’ll have extra candied bacon. Which is a great excuse to make Bloody Marys. 
Deviled Eggs with Candied Bacon
If there ever was a crowd pleaser!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 deviled eggs
- Category: Appetizer
Ingredients
- 12 ounces bacon
- 1/2 cup coconut sugar
- 1 dozen eggs
- 1/3 cup homemade or paleo mayonnaise ((I like Primal Kitchen))
- 1 tablespoon dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon smoked paprika, (plus additional for garnish, if desired)
- 1/4 teaspoon cayenne, (or more to taste if you like them spicy)
Instructions
To make the candied bacon:
- Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
- Pour the coconut sugar into a large, shallow dish. Dredge each slice of bacon with sugar, making sure to get each slice well coated. Arrange in a single layer on the prepared baking sheet and cook for 20-25 minutes, or until the bacon is a rich, golden brown and smells amazing. Transfer to a wire rack above a sheet of parchment to cool.
– In an Instant Pot:
- Place the eggs in a steamer basket or on the wire rack inside the instantpot. Pour in 1 cup of water and lock on the lid. Set the valve to sealing and cook for 5 minutes at low pressure. Turn the valve to venting to quick-release the pressure. Once unlocked, remove the lid and transfer the eggs to an ice water bath to chill. Peel the eggs once they are cool enough to handle.
– On the stovetop:
- Bring 1 cup of water to a boil in a large pot. Place the eggs in a steamer basket and set inside the pot. Cover and steam for 12 minutes. Transfer the eggs to an ice water bath to chill. Peel the eggs once they are cool enough to handle.
To finish the Deviled Eggs:
- Cut the eggs in half (see note, below) and pop the yolks out into the bowl of a food processor. Pulse a few times to break up the yolks. Add the mayonnaise, mustard, salt, smoked paprika, and cayenne. Process until smooth. Season to taste with additional salt and cayenne, if desired.
- Transfer the yolk mixture to a piping bag fit with a large plain tip. (Alternately, make your own by: transfer the yolk mixture to a zip-top bag and cut off a bottom corner)
- Pipe the yolk mixture into the egg whites.
- Mince a few slices of the candied bacon and sprinkle on top of the eggs. Garnish with additional smoked paprika, if desired. You’ll have extra candied bacon, which is definitely not a bad thing!
Notes
To get round deviled eggs as pictured, cut a tiny bit off the top and bottom to make a flat surface and cut crosswise instead of lengthwise.
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.
Minna says
Hi! Those deviled eggs look beautiful! It inspires me to make them for the first time! Do you have any tips on how to keep the skin from sticking to the whites?
zenbellyblog says
Hi Minna, thanks! I’ve found that steaming or pressure cooking them makes them super easy to peel! If you have an instantpot, I highly recommend cooking your eggs in there, the peels practically fall off. If not, steaming works great too. I give both methods in the instructions.
Marjorie Wax says
How do you recommend storing the extra bacon? And thanks for an excellent recipe!
zenbellyblog says
You’re very welcome! The bacon should keep well for up to a week; just store it in a container or baggie in the fridge.