Candied Bacon Deviled Eggs


  1. Place two slices of bacon in brown sugar, packing sugar onto bacon tightly. Place sugar coated bacon on a half-sheet pan over a wire rack. Bake in oven (preset to 375 degrees Fahrenheit). Remove bacon from oven when brown sugar starts to caramelize, reserve to cool.
  2. Cut eggs lengthwise, remove yolks and place in small mixing bowl. Reserve cooked egg white for later. Mash yolks with a fork in bowl then add mayo, mustard, cayenne/ Mix ingredients thoroughly until you achieve a smooth consistency.
  3. Finely mince one strip of candied bacon and add into egg yolk mixture. Season mixture with salt and pepper to taste.
  4. Place egg yolk mixture into a piping bag with large spout and pipe into cooked egg white.
  5. Finely chop green onions and cut remaining candied bacon strip into six pieces.
  6. Garnish bacon deviled eggs with one piece of cooked bacon, chopped green onions, and a sprinkle of paprika. Plate three candied bacon deviled eggs per appetizer portion.


  • 6 Nature's Best Dairy® Egg(s), hard cooked, cut lengthwise
  • 1/4 cup Delancey Street® Real Mayonnaise
  • 1 tsp mustard, dijon
  • 1/8 tsp Magellan® Cayenne pepper
  • 2 slices Ridgecrest® 14-18 Bacon L/O
  • 1/3 cup West Creek® Light Brown Sugar
  • Peak Fresh Produce® Onion(s), Green, chopped, to garnish
  • Magellan® Paprika, to garnish
  • salt and pepper, to taste