Delicious Deviled Eggs with Candied Bacon

Delicious Deviled Eggs with Candied Bacon

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These deviled eggs are the perfect snack to serve and eat for your next gathering! Whether that is for March Madness or Easter, serve this delicious deviled eggs with candied bacon recipe and watch them disappear! YUM!

The deviled eggs are classic appetizers and snack food for any gatherings because they are delicious and relatively easy to make. Although flavoring eggs were practiced in all different cultures with tea, spices, or broth, Rome is credited for documenting their culinary practices between 4th and 5th century. Combining the yolk for seasoning with fats and spices are attributed to Andalusia, which was a part of Spain in the 13th century.

It wasn’t until 16th century where these stuffed eggs were commonplace throughout European restaurants and household. Each country had their own variations of this concoction which shows the versatility of this dish, and also the creativity of the makers.  

It wasn’t until 1786 where Great Britain coined the term devil as a culinary term: highly seasoned, chopped, ground, or whole mixture. Then later, deviling became a verb to describe the seasoning and mix of making food spicy.

The deviled eggs which we are accustomed to now, with the base of mayo, mustard, and paprika, with the egg yolk wasn’t introduced until 1896 in Fannie Farmer cookbook. This version of the stuffed eggs took off after WWII in the 1940s.

Deviled eggs are now a perfect snack that can be served for any gatherings. Use your creativity and palate to navigate your taste buds into creating your own version. The recipe here is the perfect blend of spicy, peppery, and savory. I hope you create this and serve it at your March Madness Final Four and Easter gathering!

*With all The Journey posts, which will explain the 5Ws+H and go deeper than just the recipe, I will also create a Leftovers post, as a way to create something fun and tasty with the leftovers. You can go to that page here: Leftover Deviled Eggs into a Keto Egg Salad Recipe

Hard boiled eggs, for the deviled eggs, plated on a white dish on a blue wooden board.
Pre mix of the deviled eggs in a mixing bowl on top of a blue wooden board.

I mixed the ingredients before and then added the yolk. However, I believe smashing the yolk first before mixing in the other ingredients might be a better solution.

The deviled egg mix in a zip lock bag that is formed by a cup on a blue wooden board.

If you have a piping bag, you won’t need to do this. If you do not have one, get a zip lock bag and cut a small hole in one of the corners. Surround the lip of a cup so that you have easy access to put in your mix.

deviled eggs side close up with candied bacon and paprika on top.

The deviled eggs can be a keto recipe! Simply take out the brown sugar from the recipe and cook the bacon by itself.

*I went to culinary school, worked as a chef for 8 years, but never really learned how to cook until I read these four books. If you want to go beyond cooking from just reading a recipe, I go into details in how these four books changed the way I cook: Learning How to Cook
Before you continue, links in this post are Amazon Affiliate links to books I love and still use to this day!

What: Deviled Eggs
Who: Romans are credited for flavoring eggs. Andalusia, Spain is credited for stuffed eggs.
Where: Rome for flavoring eggs, Spain for stuffed eggs
When: Between 4th and 5th century A.D.
Why: It was typically served for the wealthy for the first course meal.
How:

deviled eggs, final four, march madness, recipes, side recipes, appetizers, easter, easy recipes, quick recipes
appetizers, side dish, easter, final four, march madness
American
Yield: 6-8
Author:

Delicious Deviled Eggs with Candied Bacon

These deviled eggs are the perfect snack to serve and eat for your next gathering! Whether that is for March Madness or Easter, serve this delicious deviled eggs with candied bacon recipe and watch them disappear! YUM!
prep time: 10 Mcook time: 15 Mtotal time: 25 M

ingredients:

Egg and Filling
  • 12 hard-boiled eggs
  • 2 tbsp Dijon mustard
  • 1 tsp tobasco
  • 1/2 tsp red wine vinaigrette
  • 1/3 cup mayo
  • 1 tbsp shallot
  • 1 tbsp parsley (minced)
  • 2 tbsp green onion
  • 1 tsp lemon juice
  • 1/2 tsp paprika
  • Salt and pepper to taste
Candied Bacon
  • 3 bacon strip
  • 1 1/2 brown sugar
  • Pepper to taste

instructions:

  1. Combine bacon strips, brown sugar, and pepper and let it sit until bacon absorbs the sugar and cook on pan. After thoroughly cooked, place to the side to let cool. Once cooled, cut them into bits.
  2. Get a pot and place the eggs in there and pour water until covered and bring to a boil. Remove from heat, cover, and let it sit in the hot water for about 12-15 minutes. Remove the eggs and put in an ice water bath
  3. Remove the shells and cut it in half, vertically and remove the yolk and put them in a bowl and smash them into bits. Add the remaining ingredients in and spread evenly
  4. Get a piping bag, or use a zip lock bag and cut a small hole in one of the corners, and put the mix in. Pipe the mix into the empty white halves.
  5. Place bacon on top of each egg and sprinkle paprika and sliced green onions on top and put in refrigerator. Serve cold.
Tips
  1. EASY way to peel hard-boiled eggs: crack against edge couple times around the shell. Then, applying a little pressure with your palms, roll them around your cutting board. You will be able to peel them SO much faster!
  2. In the pictures I already mixed the ingredients before the yolk, and it was much harder to smash the yolk. I believe smashing them first before adding the other ingredients will be easier.
  3. You can also add the bacon bits into the mix, and add them to the top to have a more even bite.
  4. If you’re using the zip lock bag, use a cup to create a bigger opening.

Calories

275.06

Fat (grams)

22.00

Sat. Fat (grams)

5.41

Carbs (grams)

3.28

Fiber (grams)

0.52

Net carbs

2.76

Sugar (grams)

2.24

Protein (grams)

15.02

Sodium (milligrams)

508.42

Cholesterol (grams)

383.77
Created using The Recipes Generator
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Tips for peeling a hard-boiled eggs easily and quickly.

Easy way to peel the shell of a hard-boiled egg is the crack it on all sides and roll them around on your cutting board with slight pressure. You will be able to peel off huge chunks like these!

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