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Deviled eggs are a southern staple for any occasion. Sunday Brunch, Easter, summer picnics. You name it, we bring out the deviled eggs. But the way I see it, the classic deviled egg is really just a canvas for flavor! Amp up the flavor of this southern snack with sweet and salty crunchy candied bacon and rich sticky caramelized onions next time you whip up a batch. These candied bacon and caramelized onion deviled eggs are sure to be a hit at your next Southern bash!
Caramelized Onions
These deviled eggs are a sweet and salty delight! One of those sweet components comes from caramelized onions. Start with these, as these take the longest. Begin with 2 large white onions, and slice them thin. Add them to a large skillet over medium-low heat with 2 tbsp of melted butter. Cook the onions low and slow for 20-25 minutes, stirring occasionally.
The onions will begin to turn a light amber color. Once they reach this stage, add in 2 tbsp of balsamic vinegar and 3 tbsp of brown sugar. Stir to incorporate them into the onions. Cook an additional 10-15 minutes until the onions reach a deep caramel color and become rich and sticky. Set the onions aside and allow them to cool while you prep the rest of the ingredients.
Candied Bacon
While the onions sweat down, prep the candied bacon. Begin by lining a rimmed baking sheet with foil and place a cooling rack on top. Place 1/2 lb of bacon on top of the cooling rack and place in a 375 degree oven for 12 minutes to render some of the fat. Meanwhile prep the glaze. In a small bowl, mix together:
- 1/4 cup of honey
- 3 tbsp brown sugar
- 1/2 tsp dijon mustard
- 1/3 tsp cayenne pepper
Brush the glaze on the top of the bacon and return it to the oven for 10 more minutes. Flip the bacon over and brush with the remaining glaze. Return the bacon to the oven once more for 5 minutes. The bacon will seem a bit flimsy by the glaze will begin to candy and solidify as the bacon cools, making it crunchy.
Once the bacon has cooled, mince it up pretty small, making sure to leave 20 larger chunks to use as garnish later. Set the bacon aside and move on to prepping the filling.
Deviled Eggs
While the onions and bacon cook, being preparing the eggs. Add 10 eggs to a large pot of cold water. Bring the water to a boil, and once it reached a boil, set a timer for 3-4 minutes. After the timer is up, use a slotted spoon to transfer your eggs to a bowl of ice water. Let the eggs cool in the water for at least 5 minutes to cool.
Peel the eggs and slice each one in half. Scoop the yolks into a bowl and place the whites on a platter. In the bowl with the yolks add in 1/3 cup of mayonnaise, 2 tbsp of dijon mustard 1/2 tsp of smoked paprika, and salt and pepper to taste. Using a hand mixer or whisk, whip the egg yolks until smooth and fluffy. You can also use a food processor for this, pulsing until you have a smooth and creamy mix.
Next, fold in the caramelized onions and minced bacon bits. Scoop all of this mix into a piping bag or ziplock bag and snip off the corner. Pipe a generous amount of the egg yolk mix into the holes of each egg white half. Top with the remaining bacon chunks and a sprinkle of additional paprika. You can serve these right away or allow them to chill in the fridge for at least an hour to serve cold. No matter the occasion, these candied bacon and caramelized onion deviled eggs are sure to be a party favorite!
Want More Appetizer Ideas?
- Guacamole
- Cheesy Bagel Dogs
- Caramelized Onion Mushroom Tarts
- Sausage Stuffed Sweet Peppers
- Lemon Herb Whipped Ricotta Dip
- Philly Cheesesteak Egg Rolls
- Fiesta Dip
Candied Bacon and Caramelized Onion Deviled Eggs
Ingredients
- 10 large eggs
- ⅓ cup mayonnaise
- 2 tbsp dijon or yellow mustard
- ½ tsp smoked paprika
- salt and pepper
Caramelized Onion
- 2 tbsp butter
- 2 large white onions thinly sliced
- 2 tbsp balsamic vinegar
- 3 tbsp brown sugar
Candied Bacon
- ½ lb bacon
- ¼ cup honey
- 3 tbsp brown sugar
- ½ tsp dijon mustard
- ⅓ tsp cayenne pepper
Instructions
Caramelized Onions
- Melt butter in a large skillet over medium low heat. Add in onions and gently cook, stirring occasionally, for 20 minutes.
- When the onions begin to turn a light amber color, add in vinegar and brown sugar and cook an additional 10 minutes until sticky. Set aside to cool
Candied Bacon
- Preheat the oven to 375°
- Place a cooling rack over a foil lined baking sheet. Lay bacon strips on the cooling rack, trying not to overlap the bacon too much. Bake for 12 minutes
- In a small bowl, mix together honey, sugar, mustard and cayenne. Use a basting brush to brush the sauce on one side of the bacon and return to the oven for 10 more minutes
- Flip the bacon and baste the other side of the bacon. Return to the oven for 5-7 minutes. Allow the bacon to cool, it will harden as it cools
Deviled Eggs
- Carefully add 10 large eggs into a large pot of cold water. Bring the water to a boil and continue to let the eggs cook for 3-4 minutes.
- Using a slotted spoon, remove the eggs from the boiling water and immediately place them in a bowl of ice water.
- Allow the eggs to cool in ice water for 5-10 minutes. Peel the eggs and slice each one in half.
- Scoop out the yolks of each egg into a bowl and place the whites on a platter
- To the yolks, add mayonnaise, mustard, paprika, salt and pepper. Use a whisk to whip until the yolks are smooth and fluffy.
- Chop the bacon into tiny pieces, leaving 20 larger pieces for garnish. Fold in the bacon and caramelized onions. Put the yolk mixture into a piping or ziplock back and snip the corner
- Pipe a generous amount of the yolk mixture into the hole of each egg half. Garnish each egg with one piece of bacon and a dusting of paprika. Serve immediately or allow to chill in the fridge for at least one hour.
