These candied bacon and jalapeño deviled eggs offer a new twist on a classic appetizer and side dish! They are sure to become a crave able favorite in your household. Serve them up with Easter brunch or at your next BBQ to impress all your guest!
This post is all about the best candied bacon and jalapeño deviled eggs!
Jump to RecipeThe Eggs
The first step to making these yummy deviled eggs is making the hardboiled eggs. There are so many different methods for cooking them, but I tend to think the classic way is the easiest. I place the eggs in a cold water and bring to a boil. Once it’s at a rolling boil, cover the cop and remove from the heat. Let sit for 12-14 minutes and then transfer the eggs to a bowl of ice water. Once they’ve cooled completely you can peel them!
The Candied Bacon
Making the candied bacon is surprisingly easy, but it also takes a bit of watching. You will lay out the bacon on a parchment or foil lined baking sheet. Then you will sprinkle them with a brown sugar/cayenne mix and rub it into the bacon. Then I use my favorite bacon cooking method, the oven, but because of the sugar content it is important to keep an eye on it to make sure it doesn’t burn! Flipping halfway helps to keep them cooked evenly.
The Filling
The key to a delicious deviled egg is the perfect filling! These candied bacon and jalapeño deviled eggs have a bit of a twist on the usual filling. Yolks are combined with the classic mayo, mustard and then to add something special, a bit of chopped pickled jalapeños!
How to Serve
Once the filling is made, I use a ziploc bag with the corner snipped to pip the mixture into the egg whites! Top with a piece of the candied bacon and serve on an adorable egg platter like this one!
Candied Bacon and Jalapeño Deviled Eggs
Ingredients
- 12 Eggs
- 4 pieces Bacon thick cut
- 1/4 cup Brown Sugar
- 3/4 cup Mayo
- 2 tbsp Yellow Mustard
- 1 tbsp Dijon Mustard
- 2 tbsp Pickled Jalapeños minced, sweet n spicy if you can find them
- 1/2 tsp Cayenne
- Salt to taste
- Pepper to taste
Instructions
- First, hard-boil the eggs. Place eggs in a pot of cold water. Bring to a boil. Once the pot has boiled, cover with a lid and remove from heat. Let sit for 12-14 minutes. Remove and add to a bowl of ice water. Allow to cool completely, then peel.
- Place bacon slices on a foil or parchment lined baking dish. Mix together the brown sugar and cayenne pepper. Sprinkle the brown sugar mixture onto the bacon and rub on both sides.
- Place the bacon sheet tray into a cold oven and preheat to 400 degrees. Bake for 20-25 minutes, flipping halfway through. Keep an eye on the bacon so the sugar doesn't burn too quickly. Once it's crispy, remove from the oven and let cool.
- Once the eggs are ready, cut in half lengthwise and put all egg yolks into a bowl. Arrange egg whites on a platter.
- To the egg yolks, add in the mayo, two mustards and mix until a smooth texture is made. This can be done by hand or with a mixer. Then add in the minced jalapeños and salt and pepper to taste.
- Transfer the mixture into a ziplock bag. Snip the corner and use it to pipe the mixture into the egg white halves.
- Cut the cooled bacon into 1 inch pieces and top each egg.
- Chill and serve!
Enjoy!
This post is all about the best candied bacon and jalapeño deviled eggs!
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