Gourmet Smoky Bacon Deviled Eggs
Elevate classic deviled eggs with creamy garlic aioli, fresh herbs, plus crispy maple-brown-sugar candied bacon and a smoky paprika mayo dollop. A new staple in my holiday menu, every time I bring these to a party, I leave with an empty platter! They're simple to make and look like you spent hours preparing them. Filled with love and c'mon, who doesn't love bacon! From my family to yours, I hope this brings you lots of smiles and full bellies this holiday season!
Servings 12 deviled eggs
Ingredients
For the Eggs and Bacon
- 6 large organic eggs
- 2 slices thick-cut organic bacon
- 4 tbsp organic maple brown sugar
For the Filling
- 3 sprigs fresh organic thyme, leaves stripped and finely chopped
- 1 fresh organic sage leaf, finely chopped
- 1 small sprig fresh organic rosemary, leaves stripped and finely chopped
- 3 organic garlic cloves, finely grated
- 1/2 tbsp organic dijon mustard
- 1/2 tbsp organic yellow mustard
- 1 tbsp organic ranch dressing
- 1 tbsp organic garlic aioli (recipe on website)
- 1 tbsp organic Himalayan salt
- 1 tbsp fresh ground organic black pepper
- 1 tbsp organic smoked paprika
- 1 tsp organic white pepper
- 1 tbsp fresh squeezed organic lemon juice
- 1 tsp organic pickle juice (from dill pickles)
For the Smoky Mayo
- 3 heaping tbsp organic mayo
- 4 tbsp organic smoked paprika
- 1 tsp organic Himalayan salt
- 1 tsp fresh organic lime juice
Instructions
- Boil the eggs: Place 6 eggs in a saucepan, cover with cold water, add a pinch of salt. Bring to a gentle boil over medium heat (avoid rolling boil for soft, easy-peel yolks). Once boiling, reduce to low and simmer for 10 minutes. Immediately transfer to an ice bath for 5-10 minutes to cool and peel easily.
- Cook the bacon: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Press bacon into a generous amount of maple brown sugar, and place the bacon slices on the baking sheet. Bake 15 minutes or until crispy and caramelized. Let cool, then cut into 1x½ inch pieces.
- Prepare the filling: Peel cooled eggs, halve lengthwise. Gently remove yolks to a bowl. Mash yolks until smooth. Stir in chopped thyme, sage, rosemary, minced garlic, Dijon, yellow mustard, ranch, garlic aioli, Himalayan salt, black pepper, smoked paprika, white pepper, lemon juice, and pickle juice. Whisk until creamy and well combined.
- Make smoky mayo: In a small bowl, mix mayonnaise and smoked paprika until well combined.
- Assemble: Pipe filling into egg white halves (overfill slightly for a dome). Pipe a small dollop of smoky mayo on top. Place a piece of candied bacon. Sprinkle extra smoked paprika, chives, or leave as is. Enjoy!
Notes
- For an even more elevated egg: Fry thinly sliced leeks in avocado oil until golden and crispy, drain on paper towels, and sprinkle on top for gourmet texture and mild onion flavor.
- Make-ahead: Boil, half, and remove yolk from eggs the day before. Mix filling and store in the fridge overnight. Prep the smoky mayo and store it in a piping bag in the fridge. Assemble just before serving.Â
- Homemade ranch/aioli shines here—keeps it fresh and clean-ingredient focused. Both recipes are on my website.Â