Deviled Eggs with Candied Bacon
HB-9386 · Hand-built original · American
Hard-boiled egg halves filled with a yolk mixture of mayonnaise, relish, dijon mustard, dill and Worcestershire sauce, topped with pieces of brown sugar candied bacon.
AmericanAppetizer30 minServes 1656 kcalGluten-freeDairy-freeDiabeticLow-SodiumRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:16quantities adjust to match
Ingredients
- 4 pieces bacon
- 2 tablespoons dark brown sugar
- 8 large boiled eggs (peeled)
- 2 tablespoons mayonnaise
- 1 tablespoon relish
- 1 tablespoon dijon mustard
- 1 tablespoon chopped fresh dill (plus more for garnish)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
Method
- Heat the oven to 400°F, line a baking sheet with parchment paper and set a rack on top, lay the bacon on the rack and sprinkle it with the brown sugar, then bake for 18 minutes until caramelized and crisp, and set it aside to cool.
- Halve the peeled boiled eggs lengthwise, scoop the yolks into a large bowl and mash them with a fork into fine crumbs.
- Add the mayonnaise, relish, dijon mustard, dill, Worcestershire sauce and kosher salt to the yolks and mash everything together until smooth and creamy.
- Spoon or pipe about 1 tablespoon of the yolk mixture back into each egg white half.
- Cut the candied bacon into small pieces about 1 to 2 inches wide, lay a piece on each filled egg and finish with a sprinkle of fresh dill over the platter.
Prep: 18 min · Cook: 12 min · Total: 30 min
Nutrition (per serving, where published)
56 kcalCalories
3.2 gProtein
2.4 gCarbs
3.8 gFat
1 gSaturates
0.1 gFibre
1.9 gSugars
134 mgSodium
104 mgCholesterol
47 mgPotassium
16 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data