Firecracker Candied Deviled Eggs
Sweet, smoky, creamy, and finished with crispy candied bacon, these deviled eggs are the ultimate summer cookout appetizer. Whether you're hosting a backyard barbecue, celebrating the Fourth of July, or grilling with family and friends, this easy recipe is guaranteed to be one of the first dishes to disappear.
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makes:10-12
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total time:45min
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cooking difficulty:Easy
Ingredients
1 pack
Candied Bacon
Brown Sugar
1 cup
Paprika
1 tsp
Red Pepper Flakes
1 tsp (can adjust to desired heat)
Black Pepper
½ tsp
Deviled Eggs
Large Eggs
12
Mayonaise
½ cup
Yellow Mustard
1 tbsp
Dill Relish
1 tbsp
Cream Cheese, softened
1 tbsp
Paprika
1 tsp
Black Pepper
1 tsp
Salt
½ tsp
Garnish
Candied bacon, chopped
Fresh chives, chopped
Extra paprika for dusting
Utensils
- Mixing Bowl
- Oven Safe Tray and Wire Rack
- Pipping Bag
Instructions
Make the Candied Bacon
- Preheat your oven to 350°F.
- In a shallow dish, combine the brown sugar, paprika, red pepper flakes, and black pepper.
- Coat each slice of bacon on both sides, pressing the sugar mixture firmly into the bacon.
- Place bacon on an oven-safe wire rack set over a foil-lined baking sheet (the foil makes cleanup much easier).
- Bake for 20–25 minutes, flipping halfway through, until the bacon is caramelized.
- Let the bacon cool completely before chopping. As it cools, the coating will harden into a delicious candy-like crust.
Make the Deviled Eggs
- Hard boil the eggs for 10 minutes. Transfer immediately to an ice bath and let cool completely.
- Peel the eggs, slice them in half lengthwise, and remove the yolks.
- In a bowl, mash the yolks with the mayonnaise, mustard, relish, cream cheese, paprika, pepper, and salt until smooth.
- Transfer the filling to a piping bag (or zip-top bag with the corner snipped off) and pipe into the egg whites.
Assemble
- Chop the cooled candied bacon into bite-sized pieces using kitchen shears. (You'll probably have a few extra pieces for snacking!)
- Top each deviled egg with chopped candied bacon.
- Finish with chopped chives and a light sprinkle of paprika.