Deviled Eggs With Candied Bacon Food

DEVILED EGGS WITH CANDIED BACON RECIPE:

Steps:

• Check out my informative article on How To Boil and Peel Hard-Cooked Eggs.
• Prepare Candied Bacon according to recipe and set aside until ready to use.
• Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
• Cut peeled eggs in half lengthwise. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
• In a large bowl, mash the yolks with a fork. Mash in the mayonnaise and mustard. Add salt to taste; stir until well blended.
• Place the egg yolk mixture in plastic seal-able bag. Cut a small corner out of the plastic bag. Squeeze the yolk mixture out of the corner of the bag to fill the egg white halves (this will help the eggs look cleaner) extend the filling over part of the white. Generously sprinkle each half with pieces of candied bacon and a light sprinkling of paprika leaving a little yellow showing around the edges. Cover and refrigerate.
• Serve well chilled.
• NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.
• Makes 16 stuffed eggs.

DEVILED EGGS WITH CANDIED BACON

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.

BOURBON CANDIED BACON DEVILED EGGS

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.

DEVILED EGGS CANDIED BACON

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.

MAPLE-CANDIED BACON WITH DEVILED EGGS

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.

BOURBON CANDIED BACON DEVILED EGGS

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.

TO-DIE-FOR CANDIED BACON DEVILED EGGS

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.

MAPLE BACON DEVILED EGGS

Steps:

• For the bacon: Preheat the oven to 375 degrees F.
• Line a baking sheet with parchment paper and fit with a cooling rack. Spray the cooling rack with nonstick spray. Lay the bacon out on the rack in an even layer. Mix the syrup, sugar, paprika and cayenne, if using, in a small bowl. Brush on both sides of the bacon. Bake until golden but still pliable, about 15 minutes, then flip and bake until darker and crisp, another 15 minutes. (The bacon will continue to crisp as it rests.) Remove to a plate and allow to cool completely in a single layer. Chop and set aside.
• For the eggs: Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. Process the yolks until it looks sandy. Add the mayo, Dijon, maple syrup, salt and pepper. Process until well blended and very smooth, about 1 minute, then transfer to a resealable plastic bag or piping bag. If using a resealable bag, use scissors to snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with the bacon and chives. Cover loosely and chill until ready to serve.

CANDIED BACON JALAPENO DEVILED EGGS

Steps:

• Place the eggs in a saucepan and cover with water. Let it come to a boil and cook for 7-8 minutes.
• Drain the eggs and place them in iced water. Peel the eggs and slice them lengthwise.
• Remove the egg yolks and transfer it to a large bowl. Season the egg whites with a pinch of salt.
• Smash the yolks with a fork. Add the mayo, dijon mustard, 1 candied bacon strip chopped, diced fresh jalapenos, diced pickled jalapenos, and pickled jalapeno juice. Season with salt and pepper.
• Spoon filling into each egg white and top it off with extra candied bacon. Sprinkle the deviled eggs with paprika or tajin seasoning and enjoy!

DEVILED EGGS WITH CANDIED BACON

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

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

DEVILED EGGS W/ CANDIED BACON

Steps:

• You are going to start with the perfect hard-boiled egg. This seems to be a feat that few are able to accomplish, but you know I love a challenge! I have found that the best way to cook hard-boiled eggs is to start the eggs in a pot of cold water. Let the eggs come to a boil and then turn off the heat. Cover them with a lid and let them sit for EXACTLY 13 MINUTES! No more, no less! After the 13 minutes is up, you will want to transfer your eggs to an ice bath (a big bowl with some cold water and lots of ice). This stops the cooking process and keeps your eggs from developing that overcooked green/gray layer around the yolk.
• Combine all ingredients in a bowl with egg yolks. Mix with a hand mixer or whisk vigorously until smooth. Spoon filling into a piping bag or gallon-size food storage bag and remove the tip (corner) of the bag. Pipe filling into each egg white and garnish with candied bacon.

DEVILED EGGS WITH CANDIED BACON & SRIRACHA

Steps:

• Cut each egg in half and remove the yolk, placing yolks in a mixer bowl. Beat yolks until creamy. Add mayo, pickle juice, Sriracha and lemon juice; mix thoroughly, about 5 minutes. Pipe into each egg.
• Top with bacon and cilantro.
• Serve and enjoy!