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deviled eggs

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
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 20 deviled eggs
Course: Appetizer, Snack
Cuisine: American
Ingredients Method

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

Method
 

Caramelized Onions
  1. Melt butter in a large skillet over medium low heat. Add in onions and gently cook, stirring occasionally, for 20 minutes.
  2. 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
  1. Preheat the oven to 375°
  2. 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
  3. 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
  4. 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
  1. 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.
  2. Using a slotted spoon, remove the eggs from the boiling water and immediately place them in a bowl of ice water.
  3. Allow the eggs to cool in ice water for 5-10 minutes. Peel the eggs and slice each one in half.
  4. Scoop out the yolks of each egg into a bowl and place the whites on a platter
  5. To the yolks, add mayonnaise, mustard, paprika, salt and pepper. Use a whisk to whip until the yolks are smooth and fluffy.
  6. 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
  7. 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.