There are many things that I’m “Friend & Family Famous” for – my Divine Candied Bacon Deviled Eggs are definitely one of them! I mean you can just taste the love that goes into them – at least that’s the general consensus!

The Holidays are my most favorite time of the year, the family gatherings, the memories, and the food – its the stuff my dreams are made of. I absolutely love listening to that moment I serve something amazing; the room gets a little quiet as everyone digs in and then before you know it the silence is overcome by “mmmmmm’s”.

There is no more perfect time of year to indulge in hard boiled eggs other than Easter! Easter Day would not be complete without a decorative platter of these crowd pleasing Divine Candied Bacon Deviled Eggs.

One of the most important parts of this recipe is the maple syrup – I cannot stress this enough DO NOT USE FAKE MAPLE SYRUP! Trust me on this one – the ingredients you use are key to making out of this world Divine Candied Bacon Deviled Eggs.

Reader beware once you serve these you will be obligated to keep making them every year – I speak from experience!

For the Deviled Eggs

  • 9 large eggs, preferably a few days old
  • 6 tablespoons mayonnaise
  • 3 teaspoons Dijon Mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper, or to taste
  • chopped chives, to garnish (optional)

For the Maple Candied Bacon

  • 1 pound thick cut bacon
  • 3 tablespoons pure maple syrup
  • 3 tablespoons brown sugar
  • 1/2 tablespoon Dijon Mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper


For the deviled eggs:

  • Begin by hard boiling your deviled eggs.
  • Prepare an Ice bath by filling a medium sized bowl with ice and water. Ice baths are the trick to perfectly peeled Divine Candied Bacon Deviled Eggs! My mom taught me this trick!
  • When the eggs are hard boiled immediately transfer to the ice bath.
  • Let the eggs soak for at least 20 minutes – if you need to step away longer that is perfectly fine!
  • Peel the eggs and slice them in half lengthwise.
  • Scoop the yolks into a bowl or food processor. Place the whites on a serving platter. Crumble the yolks with a fork or pulse a couple times.
  • Add the rest of the ingredients: mayonnaise, Dijon, salt, smoked paprika, and cayenne pepper.
  • Stir together or pulse.
  • Scoop the filling back into the egg whites. Pipe the filling onto the egg whites. At this point you can store covered in the fridge for up to 24 hours.

For the Maple Candied Bacon:

  • Line a large baking sheet with aluminum foil. Set a large oven-safe cooling rack on top of the foil. Lay out your bacon slices in a single layer on the cooling rack.
  • Bake at 400 degrees for about 10 minutes. This will get rid of some of the initial bacon grease.
  • Meanwhile, in a small bowl, combine 3 tablespoons maple syrup, 3 tablespoons brown sugar, 1/2 tablespoon Dijon Mustard, 1/2 teaspoon kosher salt, and cayenne pepper to taste.
  • Remove the bacon from the oven and carefully brush about half of the maple dijon mixture over each bacon slice.
  • Bake for another 10 minutes, then remove from the oven. Flip over each slice of bacon, and arrange on the cooling rack so that they are not overlapping. Brush with most of the remaining maple dijon mixture, leaving about 2-3 tablespoons in the bowl for drizzling over the finished eggs.
  • Return the bacon to the oven for another 5 minutes, or until they LOOK as crispy as you like them. At this point they will not be crispy, they will be quite flexible. They will crisp up as they cool. Keep an eye on them, because they go from perfect to burned very quickly. The total time in the oven should be about 20-30 minutes, depending on how thick your bacon is.
  • Lay out a sheet of wax paper. Remove the bacon to the wax paper with tongs. They should be crispy within 5-10 minutes.
  • Break or cut the bacon into 1-2 inch pieces Place 1 or two shards of bacon into the top of each deviled egg. Drizzle eggs with the remaining maple dijon glaze. Sprinkle with chopped chives and a dash of smoked paprika.