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Family-Favorite Deviled Eggs with Candied Bacon & Hot Honey

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These deviled eggs are a crowd-pleaser with creamy, tangy filling topped with sweet-salty-crunchy candied bacon and a drizzle of hot honey. Perfect for game days, Easter brunch, or any occasion where you want something that feels fancy but costs next to nothing.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 2 teaspoons yellow mustard (or Dijon for more bite)
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt (plus more for cooking water)
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 6 slices thick-cut bacon (regular works, but thick-cut holds up better)
  • 2 tablespoons brown sugar (light or dark)
  • Pinch of cayenne pepper (optional)
  • 3 tablespoons honey (good-quality)
  • 1/2 teaspoon red pepper flakes (or more for spicier)
  • 1 teaspoon apple cider vinegar

Instructions

  1. Cook the eggs: Place eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Add a generous pinch of salt. Bring to a full boil over high heat, then cover and remove from heat. Let sit for exactly 12 minutes. Meanwhile, prepare a bowl of ice water. Transfer eggs to ice bath and cool for at least 10 minutes.
  2. Make the candied bacon: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Mix brown sugar and cayenne (if using) in a small bowl. Lay bacon slices on prepared sheet without overlapping. Sprinkle brown sugar mixture evenly over each slice, pressing gently. Bake for 12-15 minutes until dark and caramelized. Cool completely on baking sheet, then chop or crumble.
  3. Make the hot honey: Combine honey, red pepper flakes, and apple cider vinegar in a small saucepan. Warm over low heat for 2-3 minutes, stirring occasionally. Do not boil. Remove from heat and let steep. Strain out pepper flakes if desired.
  4. Prepare the filling: Peel cooled eggs under cold running water. Pat dry. Slice each egg in half lengthwise. Pop out yolks into a medium bowl. Arrange whites on a serving platter. Mash yolks with a fork until crumbly. Add mayonnaise, mustard, vinegar, salt, pepper, and paprika. Mix until smooth and creamy. Taste and adjust seasoning.
  5. Assemble the deviled eggs: Spoon filling into a piping bag or zip-top bag with corner snipped off. Pipe filling into each egg white, dividing evenly. Sprinkle candied bacon pieces over top. Drizzle with hot honey to finish. Serve immediately or refrigerate uncovered for up to 2 hours.

Notes

Use older eggs (about a week old) for easier peeling. Start peeling at the wider end where there’s an air pocket. Don’t overcook the candied bacon—it goes from perfect to burnt quickly. For best texture, add bacon just before serving to keep it crunchy. Filling can be made up to 2 days ahead and stored in a piping bag in the fridge. Let come to room temperature for 15 minutes before piping.

Nutrition

Keywords: deviled eggs, candied bacon, hot honey, appetizer, party food, Easter, game day, gluten-free

Find it online: https://coracooks.com/family-favorite-deviled-eggs-with-candied-bacon-and-hot-honey/