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BBQ deviled eggs with candied bacon on a serving platter with arugula
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Best BBQ Deviled Egg Recipe with Candied Bacon

Smoky BBQ deviled eggs with creamy filling and sweet candied bacon. A crowd favorite for cookouts, holidays, and southern style gatherings.
Prep Time20 minutes
Cook Time35 minutes
Course: Appetizer
Cuisine: Sides
Keyword: deviled eggs, appetizer, deviled egg recipe
Servings: 4
Calories: 376kcal
Author: Melissa Reome

Equipment

  • 1 sauce pan medium (varies depending on number of eggs being cooked)
  • 1 mixing bowl
  • 1 fork or fine mesh strainer
  • 1 piping bag or zip top bag
  • 1 baking sheet and wire rack for bacon

Ingredients

Deviled Eggs

  • 6 eggs large
  • 3 tbsp mayonnaise full fat preferably
  • 1 tsp mustard Dijon or yellow
  • 1 tbsp BBQ sauce (plus 1 tsp) Pick a sweet and smoky flavor. I used Dinosaur BBQ Slathering Sauce
  • 1 tsp apple cider vinegar
  • smoked paprika for garnish
  • 1 tbsp fresh chives finely chopped, for garnish
  • salt to taste
  • black pepper, fresh ground to taste

Candied Bacon

  • 6 slices bacon, thick cut Note: this will make a few extra slices for snacking.
  • 1/2 cup brown sugar
  • 2 tbsp BBQ rub I used Dinosaur BBQ Big Action Spice Rub. Pick something that is not too salty.
  • 1 tbsp maple syrup

Instructions

Candy the Bacon

  • Preheat the oven or grill (indirect heat) to 350ºF.
  • Mix the brown sugar and BBQ rub together in a shallow dish.
  • Lightly coat each piece of bacon with the mixture on both sides.
  • Drizzle the maple syrup over the bacon.
  • Place the bacon slices on a foil lined baking sheet fitted with a rack.
  • Bake for 15 to 25 minutes or until caramelized and crisp (may take longer in some instances). Watch closely as the bacon can burn quickly toward the end of the cook time. Cool the bacon completely then chop into bite sized pieces.
    The bacon will firm up once cool. If you prefer you make chop the bacon into tiny pieces and place multiple candied bacon bits on top of each deviled egg.

Hard Boil the Eggs

  • Lower eggs into a pot of boiling water and bring back to a simmer once the eggs are added. If cooking 6 eggs, make sure the water covers the eggs by at least an inch. If cooking over 6 eggs, aim for 2 inches of water for even cooking.
    *for alternate methods to hard boil eggs, see post.
  • Simmer the eggs for 13 minutes then remove from the stove. Note: If high-altitude cooking, cook time may vary by a couple minutes.
  • Transfer the eggs immediately into an ice bath for 15 minutes then peel over cool running water.

Make the Deviled Egg Filling

  • Slice the eggs in half lengthwise with a sharp knife, remove the egg yolks, and place the egg yolks in a bowl.
  • Mash the yolk with mayonnaise, mustard, vinegar and BBQ sauce until smooth. Note: add 1 tbsp of BBQ sauce at first then taste the mixture. Add the additional tsp of sauce if desired.
  • Season with salt and pepper to taste.

Assemble the Deviled Eggs

  • Pipe or spoon the egg yolk mixture back into the egg whites.
  • Sprinkle the smoked paprika over the eggs lightly and top with chives.
  • Top each egg with a piece of the candied bacon.
  • Serve immediately or cover and refrigerate for up to 2 days.
    *Note: if making a day ahead of time, wait to fill the eggs until you plan to serve. Just cover and refrigerate the filling until needed then pipe or spoon into the egg white halves.
    *Note: if not serving immediately, the candied bacon will lose it's crunch in the refrigerator. In this case, it is advisable to make the candied bacon the day you plan to serve. Alternatively, if you made the candied bacon a day ahead of time and refrigerated it, place the bacon in a 350ºF oven for a few minutes then let cool so it will firm up again. Then place on top of prepared eggs.

Notes

Boil and peel the eggs up to two days in advance.
Keep deviled eggs refrigerated in an airtight container for up to 2 days. For the best texture, store the whites and the filling separately and assemble right before serving. Do not freeze, as the filling and egg whites lose their texture once thawed.
Garnish just before serving for the freshest flavor and best presentation.
Peeling tip: Gently tap and roll each egg on the counter to crack the shell all over. Start peeling from the wide end for the easiest release.

Nutrition

Serving: 3deviled eggs | Calories: 376kcal | Carbohydrates: 24g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 268mg | Sodium: 404mg | Potassium: 242mg | Fiber: 1g | Sugar: 18g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 4mg