The Deviled Egg Recipe Everyone Will Ask For
Maple Bacon Deviled Eggs
A sweet and savory twist on the classic, these maple bacon deviled eggs are next level. The crispy candied bacon adds crunch, the hint of maple makes them sweet, and they’re always the first to disappear at a party. I was trying to recreate a version I loved from the Nordstrom Café years ago, and these come pretty close!
Maple Bacon Deviled Eggs
Servings: 24 servings
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Ingredients
Bacon:
- Nonstick cooking spray (for the rack)
- 4 pieces thick-cut bacon
- 1/4 cup maple syrup
- 1 Tbsp light brown sugar
- 1/2 tsp paprika
Eggs:
- 12 large eggs
- 1 cup mayonaise
- 1 Tbsp dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp freshly chopped chives
- 1 tsp maple syrup
Instructions
Bacon:
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper and place a cooling rack on top. Spray the rack with nonstick spray.
- Arrange bacon slices on the rack. In a small bowl, stir together the maple syrup, brown sugar, and paprika.
- Brush the mixture onto both sides of the bacon.
- Bake for about 15 minutes, flip, and bake another 15 minutes or until golden and crisp.
- Let bacon cool completely, then chop into small pieces.
Eggs:
- Bring a large pot of water to a boil. Gently lower in the eggs and reduce heat to a low boil. Cook for 10 minutes.
- Drain and cool the eggs in ice water. Once cool, peel and slice in half lengthwise.
- Remove yolks and place them in a food processor. Process until crumbly.
- Add mayo, Dijon, maple syrup, salt, and pepper. Blend until smooth and creamy.
- Scoop or pipe the filling into the egg whites.
- Top with candied bacon and chopped chives.
Notes
Cover loosely and refrigerate until ready to serve.
I hope you love this recipe as much as my family and I did. If you give it a try, tag me and let me know what you think!
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