DEVILED EGGS WITH CANDIED BACON
Make and share this Deviled Eggs With Candied Bacon recipe from Food.com.
Provided by Food.com
Categories Pork
Time 42m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
- Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
- Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
- Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
- Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
- Cook's Notes:.
- A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
- Plastic bags are a great tool to use in place of a piping bag, easy and disposable.
Nutrition Facts : Calories 155.8, Fat 10.7, SaturatedFat 3.5, Cholesterol 254.4, Sodium 397.3, Carbohydrate 4.6, Fiber 0.2, Sugar 3.8, Protein 9.6
BOURBON CANDIED BACON DEVILED EGGS
At our house, it doesn't get any better than deviled eggs with bacon-bourbon candied bacon, that is. See if you can resist them. We can't. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, mix brown sugar, 3/4 teaspoon mustard, 1/2 teaspoon syrup and salt. If desired, stir in bourbon. Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely. , Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, 1 tablespoon syrup, 1 tablespoon mustard and both types of pepper; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon or pipe into egg whites. Sprinkle with remaining bacon and the chives. Refrigerate, covered, until serving.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 142mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
DEVILED EGGS CANDIED BACON
Deviled Eggs Candied Bacon are knock-your-socks-off delicious. The bacon is candied with brown sugar, and the eggs are finished with fresh dill. Amazing!
Provided by Paige
Categories Appetizer
Time 1h15m
Number Of Ingredients 14
Steps:
- COOK THE BACON
- In a small bowl, combine the brown sugar, cayenne and cinnamon. Place the bacon on a large baking sheet and sprinkle a teaspoon or so of the brown sugar mixture over each slice of bacon, using only half the total mixture.
- Bake for 10-15 minutes until the edges are starting to brown. Turn the bacon over and sprinkle the rest of the brown sugar mixture on top and continue to bake until crispy, another 10-15 minutes. Remove and let cool.
- PREPARE THE EGGS
- Place the cold eggs directly from the refrigerator into the bottom of a medium size saucepan and cover with cold water, at least 1 inch above the eggs. Bring the water to a boil and let it go for 3 minutes.
- Remove from the heat and cover with a lid, letting the eggs sit for another 12 minutes. They will continue to cook as they sit in the hot water.
- Drain the eggs and add cold water to the pan for a couple more minutes to lightly cool the eggs. Drain again and peel while warm. Set aside.
- MAKE THE EGG YOLK/MAYO MIXTURE
- In a medium-sized bowl, mix the mayo, mustard, dill, cider vinegar, Worcestershire sauce, lemon pepper, green onions and salt.
- Slice the eggs in half and gently remove the cooled and cooked yolk. On a plate, smash the yolks with a fork until smooth and there are no large lumps. Alternatively, use a food processor to make the egg yolk/mayo mixture.
- Chop the bacon into small pieces and add one tablespoon of it to the egg yolk mixture. Reserve the rest of the bacon for garnish.
- Place the egg/mayo mixture into a large plastic bag to pipe into the egg white shells. Tip: Set an unfilled plastic bag in an empty glass with a wide rim to make it easier to spoon the egg mixture inside.
- Twist the top of the bag and snip the end with scissors to make a hole. Pipe the filling into the egg white halves.
- Sprinkle the filled eggs with the remaining candied bacon, more fresh dill and a light dusting of paprika for serving.
Nutrition Facts : Calories 92 kcal, Carbohydrate 2 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 87 mg, Sodium 181 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MAPLE-CANDIED BACON WITH DEVILED EGGS
Just when you think deviled eggs couldn't be any tastier...along comes a recipes that serves them up with strips of maple-candied bacon.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Cover rimmed baking sheet with foil; spray with cooking spray. Place bacon in single layer on prepared baking sheet. Bake 15 min., turning after 8 min. Remove baking sheet from oven; carefully pour off drippings. Discard drippings. Brush half the syrup evenly onto both sides of bacon slices. Return to oven.
- Bake 25 to 30 min. or until bacon is crisp, turning and brushing with remaining syrup every 10 min. Transfer bacon to wire rack sprayed with cooking spray. Cool 10 min. or until firm. Cut each bacon slice diagonally into thirds.
- Cut eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork. Add dressing and mustard; mix well.
- Fill egg white halves with yolk mixture; top with bacon and cilantro.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
DEVILED EGGS WITH CANDIED BACON
Provided by Kelsey Nixon
Categories appetizer
Time 42m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
- Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
- Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
- Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
- Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
- Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
- Plastic bags are a great tool to use in place of a piping bag, easy and disposable.
CANDIED BACON DEVILED EGGS
Provided by Julia Day
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350
- Line a baking sheet with foil and place a oven safe rack on the baking sheet so the bacon can drain
- Mix brown sugar and cayenne pepper in a bowl and coat bacon on each side with mixture
- Put bacon on the baking rack, and place in oven and bake for 10-15 minutes or until bacon is lightly crispy, flipping once inbetween. Take out and let cool.
- While bacon cooks, cut eggs in half and remove the yolk
- mix the yolk, mayonnaise, mustards, salt and pepper until well blended
- Stuff the egg mixture back in the halved eggs
- Chop up bacon and top the eggs
BOURBON CANDIED BACON DEVILED EGGS
At our house, it doesn't get any better than deviled eggs with bacon-bourbon candied bacon, that is. See if you can resist them. We can't. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, mix brown sugar, 3/4 teaspoon mustard, 1/2 teaspoon syrup and salt. If desired, stir in bourbon. Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely. , Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, 1 tablespoon syrup, 1 tablespoon mustard and both types of pepper; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon or pipe into egg whites. Sprinkle with remaining bacon and the chives. Refrigerate, covered, until serving.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 142mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
TO-DIE-FOR CANDIED BACON DEVILED EGGS
Deviled eggs get a tasty upgrade with the addition of sweet-and-spicy candied bacon. They're the perfect appetizer to bring to Easter or your next potluck brunch and are sure to be a hit!
Provided by CaliGirl Cooking
Categories Appetizer
Time 45m
Number Of Ingredients 10
Steps:
- Place eggs in a large saucepan and fill saucepan with water until it comes to about an inch over the eggs. Place on a burner over high heat and bring to a boil. Turn off the heat, cover saucepan and let sit for 10 minutes. Once the timer goes off, transfer the eggs to an ice bath until they are cool to the touch.
- Place bacon on a baking rack over a sheet pan. In a small bowl, mix together the brown sugar and cayenne with a fork. Sprinkle half of the mixture over the bacon, reserving the rest for later. Place bacon in oven, then turn oven on to 400 degrees Fahrenheit. Set a timer for 12 minutes (the preheating time is considered part of the cooking time here.)
- After the 12 minutes is up, remove the bacon and, using tongs, flip it over. Sprinkle the reserved brown sugar-cayenne mixture over the second side and return to the oven for 8-10 minutes, or until the bacon looks done and fairly crisp. Remove and let cool on the rack, turning off the oven.
- Peel your eggs and slice them in half vertically. Carefully scoop out the yolks and add them to a small mixing bowl. Next, add the vinegar, mayonnaise, relish, salt and pepper to the mixing bowl. Mash all of the ingredients together with a fork, until there are no large chunks remaining.
- Using a piping bag, Ziploc or spoon, divide the filling evenly among the whites of the eggs. Finely chop up three slices of the candied bacon and sprinkle over the top of each egg. To finish, sprinkle on some chopped fresh chives.
Nutrition Facts : Calories 35 kcal, Carbohydrate 1 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 64 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
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