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Best Kid-Approved Deviled Eggs with Candied Bacon & Hot Honey

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These deviled eggs take the classic creamy, tangy filling and give it a crunchy, sweet, slightly spicy makeover with candied bacon and a hot honey drizzle. Perfect for family meals, potlucks, or a special treat any day of the week.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup good-quality mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (plus more for garnish)
  • 6 slices thick-cut bacon
  • 2 tablespoons brown sugar, packed
  • 1/2 teaspoon black pepper
  • 3 tablespoons honey
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon apple cider vinegar
  • Fresh chives or green onions, finely chopped (optional)
  • Flaky sea salt (optional)
  • Extra paprika or cayenne for color (optional)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a large pot, cover with cold water by an inch. Bring to a rolling boil, cover, turn off heat, and let sit for 12 minutes. Transfer to an ice bath and cool completely, about 5-7 minutes. Peel and set aside.
  2. Make the candied bacon: Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment and place a wire rack on top. Lay bacon slices on the rack, sprinkle with brown sugar and black pepper. Bake for 12-15 minutes until dark brown and caramelized. Let cool on rack for 5 minutes, then chop into small pieces.
  3. Make the hot honey: In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar. Warm over low heat for 2-3 minutes until honey is thin and flavors meld. Do not boil. Set aside to cool slightly.
  4. Make the filling: Slice cooled eggs in half lengthwise. Pop yolks into a medium bowl. Arrange whites on a serving platter. Mash yolks with a fork until fine crumbs. Add mayonnaise, mustard, vinegar, salt, pepper, and paprika. Mix until smooth and creamy. Taste and adjust seasoning.
  5. Assemble the deviled eggs: Spoon or pipe filling into egg white halves. Sprinkle candied bacon pieces generously over each egg. Drizzle a tiny bit of hot honey over the top. Garnish with fresh chives or green onions and a pinch of flaky sea salt if desired.

Notes

For best results, let the hot honey cool to warm before drizzling to avoid melting the filling. Store assembled eggs without bacon and honey for up to 2 days in the fridge; add bacon and honey just before serving to keep bacon crunchy. The filling can be made up to 3 days ahead and stored in a piping bag.

Nutrition

Keywords: deviled eggs, candied bacon, hot honey, kid-friendly, appetizer, party food, Easter, brunch

Find it online: https://coracooks.com/best-kid-approved-deviled-eggs-with-candied-bacon-and-hot-honey/