Deviled Eggs with Maple Cured Bacon Bits

March 1, 2016

Ever since I was assigned to make deviled eggs for the high school basketball tournament’s hospitality room, these maple cured bacon deviled eggs are my go-to snack. 

When I was first assigned the chore of deviled eggs, I thought about making something different, and crafting up some elaborate story of why I couldn’t make said deviled eggs. Something like… “My egg maker was broken!” or “I’m vegan!”. 

But, instead of being a horrible person and lying to the rotary leader, I decided I would turn the deviled eggs into an experiment called, “Let’s make deviled eggs for the first time without using a recipe.” Fun right? 

I referenced a few recipes for the basics – eggs, mayonnaise, eggs, and mayonnaise. A dash of pickle juice, and a little mustard. 

How boring! Who likes pickle juice with their eggs anyways?

So I decided to combine extra flavor into them with bacon, and maple syrup. I also threw a shallot in there for good measure because I was out of garlic, and garlic makes everything taste better. I ended up liking the shallot a hell of a lot more than I liked the garlic version when I made this a second time. So shallot it is for my made up deviled egg recipe. 

Self made recipes are always a little nerve wracking, usually I have some idea of how to make whatever it is that I’m making, but this recipe was really made up on the fly, and although I (quite literally) dipped the bacon into the eggs like it was salsa, I wasn’t sure if everyone else at the tournament would like it, and since I wasn’t going to be there, I will never know if those eggs got eaten, or if they ended up in the dumpster. 

Before posting the recipe for you guys though, I wanted to make it a second time to be sure that my measurements were accurate, and so that I could tell Martha so stick it when she says, “Blogger’s recipes aren’t even tested,” or something to that effect. This recipe has been tested. Twice! 

When I made it the second time, for the Superbowl, the eggs were almost as popular as the Dorito’s commercial. #Winning. It’s safe to say this recipe is perfect for game day, Easter, Hanukah, Valentine’s Day, Birthday, well any day… you get my drift? They’re THAT good. 

Deviled Eggs with Maple Cured Bacon Bits

  • 2 tablespoons pure maple syrup

  • 4 strips bacon

  • 1/2 a small shallot

  • 1/4 cup mayonnaise

  • 12 eggs, boiled with shells removed

  • 2 teaspoons Dijon mustard

  • 2 teaspoons dill pickle juice

  • salt & pepper to taste

In a frying pan, cook bacon in maple syrup, keep the heat lower than you normally would, so as not to burn the syrup. Once crispy, remove the strips, and reserve 2 tablespoons grease. Cut the strips into 24 small pieces. (Don’t set your bacon onto a paper towel, the paper will stick to the bacon, and you’ll be forced to eat paper. Because you wouldn’t dare throw out maple cured bacon would you?)

Halve the eggs, and remove the yolk. Place all of the yolks, 2 tablespoons maple bacon grease, and remaining ingredients into a food processor and blend until smooth.

Taste test, you may need to add more mayo, or maybe a bit more pickle juice. I like a lot of shallot, so I find myself adding a bit more during this step.

Add a dollop of the yolk mixture to each egg white, then top with a piece of bacon and a sprinkle of fresh sea salt. 

 

Leave a comment

Your email address will not be published. Required fields are marked *

  1. These look great! I love a little pickle juice with my eggs though –it must be my Midwestern roots ;) I always ask my sister to bring deviled eggs because I never have luck peeling them perfectly. I am forwarding her your site :)

  2. My eyes are wide and my mouth is watering. I need, need, need these!!!!! I love the idea of the maple cured bacon on top of the deviled eggs.

  3. these look AMAZING. I’m a huge deviled egg fan. I just made the ones from Chrissy Teigen’s new cookbook, they’re also amazing

  4. You had me at bacon! I love deviled eggs but only when they’re still warm. Usually when my family makes them for Thanksgiving, they end up getting cold cause they’re left sitting out while the rest of the food is cooking. There’s nothing worse than cold eggs.lol

    • I’ve never had them warm, well maybe, but I can’t recall. I will have to make a note of that the next time I make them to taste them while they are warm!

  5. These look amazing!! I love deviled eggs so much but I’ve never actually made them because I always thought they’d be far too hard. But I think it’s about time I forget about that and get on it because these are making my mouth water!