The first time I had deviled eggs with candied bacon and jalapeño like this was at my friend Aaron’s house. I thought they were magical. Since this recipe is under $2 it’s perfect to add to your Easter menu! Give your Deviled eggs a sweet and spicy twist.

Try Bacon Wrapped Green Beans and Brown Sugar Ham Steak for Easter along with these deviled eggs!

Print Recipe

Candied Bacon and Jalapeño Deviled Eggs

A sweet and spicy twist on classic Deviled Eggs!

Course

Sides, Snacks

Cuisine

American

Keyword

Bacon, Eggs

Prep Time

20 Minutes

Cook Time

30 Minutes

Servings

Deviled Eggs

Ingredients

Deviled Eggs

• 6 Eggs
• 3 Tablespoons Mayonnaise
• 1 Teaspoon Mustard
• 1 Teaspoon Brown Sugar
• 1 Tablespoon Diced Jalapeños
• 1/8 Teaspoon Salt

Candied Bacon

• 5 Strips bacon
• 1 Tablespoon Brown Sugar
• Paprika optional for garnish

Course Sides, Snacks Cuisine American Keyword Bacon, Eggs Prep Time 20 Minutes Cook Time 30 Minutes Servings Deviled Eggs Ingredients Deviled Eggs 6 Eggs 3 Tablespoons Mayonnaise 1 Teaspoon Mustard 1 Teaspoon Brown Sugar 1 Tablespoon Diced Jalapeños 1/8 Teaspoon Salt Candied Bacon 5 Strips bacon 1 Tablespoon Brown Sugar Paprika optional for garnish

Instructions

Candied Bacon

1. Preheat the oven to 400F. Lay the pieces of bacon flat on a cookie sheet lined with parchment paper (to make cleanup easy). Rub half of the brown sugar on top of the bacon strips and bake for 15 minutes.
2. Flip the bacon strips and rub the other half of the brown sugar on the other side. Bake for 10-15 more minutes or until the bacon is fully cooked and the sugar is caramelized.

Deviled Eggs

1. While the bacon is cooking place the eggs in a pot of water and bring it to a boil. Once the water is boiling, continue to boil for 15 minutes.
2. Drain the eggs and rinse with cool water to stop cooking. Peel the shells off the eggs and cut each egg in half lengthwise.
3. Pop the egg yolks out of each egg half and place in a bowl. Mash them up with a fork or spoon and add the mayonnaise, mustard, brown sugar, and salt. Mix well to combine.
4. Add the jalapeños and break up 3-4 pieces of the candied bacon into the mixture (saving the last piece for garnish). Stir well to combine.
5. To easily get the filling back into the egg whites I use a plastic sandwich bag. Spoon all of the mixture into a corner of the bag and then cut the corner off. This allows you to squeeze just a small portion into the center of the egg and is easier and less messy than using a spoon.
6. Cut the last piece of bacon into 12 small pieces and garnish each egg with a piece of the candied bacon. Sprinkle with paprika before serving (optional) and enjoy!

Recipe Notes

Total Recipe Cost: $1.54