Deviled Eggs With Ancho Chili Candied Bacon Recipes

DEVILED EGGS WITH CANDIED BACON

Deviled Eggs With Candied Bacon image

Make and share this Deviled Eggs With Candied Bacon recipe from Food.com.

Provided by Food.com

Categories Pork

Time 42m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons light brown sugar
cayenne pepper
1 pinch ground cinnamon
1/8 lb thick-cut bacon (about 3 strips)
8 large eggs, straight from the refrigerator
1/4-1/2 cup mayonnaise (or as much as desired)
2 teaspoons whole grain mustard
1 tablespoon finely chopped fresh dill, plus more for garnish
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 scallions, minced
1/2 teaspoon kosher salt
paprika, for garnish

Steps:

Preheat the oven to 350 degrees F.
In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
Cook's Notes:.
A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
Plastic bags are a great tool to use in place of a piping bag, easy and disposable.

Nutrition Facts : Calories 155.8, Fat 10.7, SaturatedFat 3.5, Cholesterol 254.4, Sodium 397.3, Carbohydrate 4.6, Fiber 0.2, Sugar 3.8, Protein 9.6

CHILI DEVILED EGGS

Chili Deviled Eggs image

Provided by Kardea Brown

Categories appetizer

Time 45m

Yield 24 deviled eggs

Number Of Ingredients 14

Ingredients

12 large eggs
1/3 cup mayonnaise
2 teaspoons sour cream
2 teaspoons Dijon mustard
2 teaspoons sweet relish
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup finely crushed corn chips
1/2 cup shredded yellow Cheddar
1/2 teaspoon chili powder
1/4 cup fresh parsley, finely chopped

Steps:

For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

DEVILED EGGS WITH CANDIED BACON & SRIRACHA

Deviled Eggs with Candied Bacon & Sriracha image

You've NEVER tasted deviled eggs this delicious. Sugary bacon, sriracha and even pickle juice combine in the most delicious appetizer on the platter.

Provided by My Food and Family

Categories Home

Time 10m

Yield 48 servings

Number Of Ingredients 8

Ingredients

24 hard-cooked eggs
3 Tbsp. whipping cream
1/2 cup KRAFT Real Mayo
3 Tbsp. pickle juice
5 tsp. Sriracha sauce (hot chili sauce)
1 Tbsp. lemon juice
4 slices candied bacon, chopped *see tip
chopped fresh cilantro, for garnish

Steps:

Cut each egg in half and remove the yolk, placing yolks in a mixer bowl. Beat yolks until creamy. Add mayo, pickle juice, Sriracha and lemon juice; mix thoroughly, about 5 minutes. Pipe into each egg.
Top with bacon and cilantro.
Serve and enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BOURBON CANDIED BACON DEVILED EGGS

Bourbon Candied Bacon Deviled Eggs image

At our house, it doesn't get any better than deviled eggs with bacon-bourbon candied bacon, that is. See if you can resist them. We can't. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

Ingredients

2 tablespoons brown sugar
3/4 teaspoon Dijon mustard
1/2 teaspoon maple syrup
1/8 teaspoon salt
2 teaspoons bourbon, optional
4 thick-sliced bacon strips
EGGS:
12 hard-boiled large eggs
3/4 cup mayonnaise
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/4 teaspoon ground chipotle pepper
Minced fresh chives

Steps:

Preheat oven to 350°. In a small bowl, mix brown sugar, 3/4 teaspoon mustard, 1/2 teaspoon syrup and salt. If desired, stir in bourbon. Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely. , Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, 1 tablespoon syrup, 1 tablespoon mustard and both types of pepper; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon or pipe into egg whites. Sprinkle with remaining bacon and the chives. Refrigerate, covered, until serving.

Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 142mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

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