Deviled Eggs with Candied Bacon

Perfect boiled eggs are the whole game here. Cover the eggs with cold water, bring to a boil, then cover, take the pot off the heat, and let them stand 12 minutes before an ice bath. The trick to peeling without breaking the whites is the ice bath, then cracking each egg all over and peeling under cold running water, starting at the wide end where the air pocket is. The yolks get mixed with mayo, Dijon, and lemon pepper, piped back into the whites, and topped with brown sugar candied bacon.

Deviled Eggs with Candied Bacon

Deviled eggs with a Dijon lemon pepper yolk filling and brown sugar candied bacon, plus a perfect boiled egg method and a peel trick that keeps the whites intact.

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Total Time 45 minutes mins

Servings: 12 deviled eggs

Ingredients Method

Ingredients

  

• 6 eggs
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon pepper
• 4 slices bacon cut into small pieces
• 1/4 cup brown sugar

Method

 

1. Place the eggs in a pot, cover with cold water, bring to a boil, then cover, remove from the heat, and let stand 12 minutes. Transfer to an ice bath to cool.
2. Peel the eggs, cut in half, and separate the whites from the yolks.
3. Mix the yolks with the mayonnaise, Dijon, and lemon pepper.
4. Separately, render the cut-up bacon in a pan until almost crispy, then add the brown sugar and cook until crispy and candied, not burnt. Transfer to a rack.
5. Use a piping bag to pipe the yolk mixture back into the egg white halves.
6. Garnish with the candied bacon.

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