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Quick Candied Bacon Deviled Eggs with Hot Honey: Easy Appetizer

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Creamy, tangy deviled eggs topped with crunchy candied bacon and a drizzle of hot honey. This easy appetizer is the perfect crowd-pleaser for parties, game days, or any gathering.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 4 slices thick-cut bacon
  • 2 tablespoons brown sugar
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons hot honey
  • Fresh chives or parsley, finely chopped
  • Flaky sea salt (optional)

Instructions

  1. Boil the eggs: Place 6 eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover and remove from heat. Let sit for exactly 10 minutes. Prepare an ice bath.
  2. Transfer eggs to ice bath using a slotted spoon. Let chill for at least 5 minutes.
  3. Make candied bacon: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and place a wire rack on top. Mix 2 tablespoons brown sugar and 1/8 teaspoon cayenne. Lay 4 bacon slices on rack and sprinkle sugar mixture evenly. Bake 15-18 minutes until dark golden and caramelized. Let cool on rack for 5 minutes.
  4. Peel eggs: Gently tap each egg to crack shell, then peel under running cold water. Pat dry.
  5. Halve eggs: Slice each egg in half lengthwise. Pop out yolks into a small bowl. Arrange egg white halves on a serving platter cut-side up.
  6. Make filling: Add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1/2 teaspoon white vinegar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon paprika to yolks. Mash with a fork until smooth. Adjust seasoning to taste.
  7. Fill eggs: Transfer yolk mixture to a piping bag or zip-top bag with a small corner snipped off. Pipe filling into each egg white half.
  8. Chop candied bacon into small pieces.
  9. Assemble: Sprinkle candied bacon over filled eggs. Drizzle with hot honey. Garnish with chopped chives or parsley and a pinch of flaky sea salt. Serve immediately or refrigerate for up to 2 hours.

Notes

Use older eggs for easier peeling. Watch bacon closely as sugar burns quickly. Let bacon cool completely before chopping. Make extra candied bacon for snacking. Eggs and bacon can be made a day ahead. Store assembled deviled eggs in refrigerator for up to 2 days. Do not freeze.

Nutrition

Keywords: deviled eggs, candied bacon, hot honey, appetizer, party food, game day, easy appetizer, bacon deviled eggs

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