gluten-free | dairy-free
These candied bacon and scallion deviled eggs are naturally gluten-free and dairy-free—classic mayo-and-mustard deviled eggs leveled up with sweet-salty candied bacon, fresh dill, and scallion. A make-ahead holiday or party appetizer (they keep three days). Want the simpler version? The Classic Deviled Eggs recipe is the starting point.
I can think of no better appetizer dish than deviled eggs. I have loved them since I was a kid, and when I saw this recipe on the Cooking Channel website over eight years ago, I knew I had to make it. I’ve adjusted a few of the ingredients from the original recipe and honed the process, which is very much like making Classic Deviled Eggs but with a few more steps.
Although these deviled eggs have similar ingredients to classic deviled eggs (mayo, mustard, egg yolk) the addition of candied bacon, dill, and scallions elevates them to a new level of both taste and texture. The candied bacon brings a surprising yet welcome sweetness with a bit of saltiness, and the touch of cinnamon and cayenne comes through perfectly. The fresh dill adds flavor that pairs well with eggs, the scallions add a subtle onion flavor and a delicate texture, and the stone-ground mustard offers a subtler mustard flavor than the yellow variety I use in my classic version. Once you take your first bite (or eat the entire egg at once as I do), you will love the way these ingredients combine together to create a huge explosion of flavor.
A few notes:
- If you have a tried-and-true process for hard-boiling eggs, use your method. You don’t need to use mine.
- I find that the fresher the eggs, the easier they are to peel. I always buy eggs on the same day I make this recipe.
- The dash of fish sauce is optional.
- You may want to add more or less mayo depending on your taste, but I feel the ¾ cup is solid, given how much I love mayo.
- You can use a piping bag or a gallon storage bag with a tip added instead of the cake decorator I use.
- Make sure to mince both the scallions and the candied bacon very finely so you don’t clog the decorator or piping bag with large pieces and achieve better distribution of ingredients in each egg.
Now, go eat something amazing!
Gluten-Free Candied Bacon & Scallion Deviled Eggs
Suggested Tools
The Ingredients
For the Bacon
- 5 slices bacon, thick cut
- 2 tbsp light brown sugar
- pinch cayenne pepper
- pinch cinnamon
For the Eggs
- 12 large eggs
- 3 scallions, (green onions) minced
- 3/4 cup mayonnaise
- 2 tbsp dill, fresh, finely chopped
- 2 tsp whole grain mustard
- 1 1/2 tsp apple cider vinegar
- 1 1/2 tsp Worcestershire sauce
- kosher salt to taste
- dash fish sauce, OPTIONAL. It's my special ingredient I add to nearly ever dish for and extra boost of savoriness (umami).
For the Garnish
- paprika
- finely chopped dill
- minced candied bacon you made
The Process
Mise en Place
- Preheat your oven to 350 degrees. Also gather all your ingredients.
- Finely chop the dill and the scallions and place in prep bowls. Measure mayo, mustard, apple cider vinegar, and Worcestershire into prep bowls.3/4 cup mayonnaise, 2 tbsp dill, 2 tsp whole grain mustard, 1 1/2 tsp Worcestershire sauce, 3 scallions
- Mix the brown sugar, cinnamon, and cayenne together in a small bowl. If you would like more heat in your deviled eggs, add more cayenne.2 tbsp light brown sugar, pinch cayenne pepper, pinch cinnamon
Hard Boil the Eggs
- Add twelve eggs (I add two extra for tasting but you don't need to) to a large deep pot and cover by 2 inches with COLD water. Heat the water and eggs to boiling and then reduce heat to low and simmer for 14 minutes. At 14 minutes, remove one egg from the pan, rinse under cold water, peel, and slice to check to see if the eggs are done. If done, remove the rest of the eggs to an ice bath. Peel the eggs and set in a small bowl.12 large eggs
Candy the Bacon
- While the eggs are cooking, you will candy bacon. Add the strips of bacon to a cooling rack set inside a sheet pan.5 slices bacon
- Sprinkle the brown sugar mix over each slice of bacon, one side only. Place in a 350 degree oven and bake for about 10 minutes. Flip the bacon, sprinkle the rest of the brown sugar mix on the bacon and bake for 10 more minutes or until the bacon is crispy. Remove the pan from the oven and let the bacon cool while you peel the eggs.
Slice, Scoop, and Devil the Eggs
- Before you start preparing the eggs, mince the candied bacon. You want the pieces to be as small as possible so they do not clog up your decorator when you pipe out the egg mixture.
- Slice each egg lengthwise, drop the yolk in a small bowl, and set the white onto the deviled egg tray. You may need to use a spoon to get the yolk separated from the white but it will mostly just drop out. You will want to clean your knife after each egg to prevent the transfer of yolk to the whites. Mash the yolks with a fork until they are a fine powder-like consistency. You can also use a food processor. If you do, pulse carefully so you don't make a puree!
- Add the mayo, mustard, dill, scallions, apple cider vinegar, Worcestershire, and a dash of fish sauce to the bowl of yolks and mix well to combine. Add the minced candied bacon to the bowl (reserved a bit for garnish) and mix to combine. Add a pinch of Kosher salt, mix, and then taste to determine if you need more salt.
- Load your cake decorator with the yolk mixture and choose a wide tip for the cake decorator. I like to use a scalloped edge. Fill each egg white with a good amount of the yolk mixture.
Garnish and Enjoy!
- Add some finely chopped dill to the top of each egg, followed by minced candied bacon, and finally, add a pinch of paprika to each egg. Eat a deviled egg!!
- Put the lid on the deviled egg tray and store in the fridge for up to three days.