Candied Bacon and Caramelized Onion Deviled Eggs
Amp up the flavor of a southern staple with sweet and salty 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.