If you love the classic charm of deviled eggs but want to elevate them to an irresistible new level, the Dijon Deviled Eggs with Maple Candied Bacon Recipe is going to be your new go-to snack or appetizer. This dish perfectly marries the tangy kick of Dijon mustard with the sweet, smoky crunch of maple candied bacon, creating a harmony of flavors that surprises and delights with every bite. Whether you’re bringing a dish to a party, enjoying a sunny picnic, or just snacking at home, these deviled eggs bring both elegance and comfort to the table.
Ingredients You’ll Need
Simple ingredients make all the difference in this recipe, each carefully chosen to boost both the taste and the texture. From creamy mayonnaise to crispy bacon, every component plays a starring role in crafting these unforgettable deviled eggs.
- 9 large eggs (preferably a few days old): Slightly older eggs peel more easily, perfect for clean deviled egg halves.
- 6 tablespoons mayonnaise: Adds a velvety richness that smooths out the filling.
- 2-3 teaspoons Maille® Dijon Originale: This classic Dijon offers a refined tang that brightens each bite.
- 1/4 teaspoon kosher salt: Enhances all the flavors without overpowering them.
- 1/8 teaspoon smoked paprika: Brings a subtle smoky warmth to the egg yolks.
- 1/8 teaspoon cayenne pepper (or to taste): Gives just the right amount of heat to keep things exciting.
- Chopped chives (to garnish): Adds freshness and a pop of color for elegant presentation.
- 1 pound thick cut bacon: Thick slices create the perfect balance of crispy and chewy for the candied topping.
- 3 tablespoons pure maple syrup (the real stuff): Naturally sweet and rich, essential for that maple candied glaze.
- 3 tablespoons brown sugar: Provides deep caramel notes that complement the maple syrup.
- 1/2 tablespoon Maille® Dijon Mustard: Adds tang to the bacon glaze, tying it back to the deviled egg filling.
- 1/2 teaspoon kosher salt: Balances the sweetness in the bacon glaze perfectly.
- 1/8 or 1/4 teaspoon cayenne pepper: A spicy kick that harmonizes with the maple sweetness and smoky bacon.
How to Make Dijon Deviled Eggs with Maple Candied Bacon Recipe
Step 1: Hard Boil the Eggs Perfectly
Start by placing your eggs in a single layer at the bottom of a saucepan and covering them with cold water by about an inch. Bring the water to a boil over medium-high heat, then immediately remove the pan from the heat and cover it with a lid. Let the eggs sit undisturbed for 11 minutes. This method ensures tender whites and creamy yolks, the perfect canvas for your filling.
Step 2: Prepare the Maple Candied Bacon
While the eggs are cooking, preheat your oven to 350°F (175°C). Line a baking sheet with foil and place a wire rack on top. Mix pure maple syrup, brown sugar, Dijon mustard, kosher salt, and cayenne pepper in a bowl. Lay the thick-cut bacon strips on the rack, then brush them generously with the maple glaze. Bake for about 15-20 minutes or until the bacon is crisp and caramelized. Keep an eye on it to prevent burning—this sweet-savory coating is the star of the show!
Step 3: Peel and Halve the Eggs
Once the eggs are cooked, drain the hot water and immediately submerge them in an ice bath for at least 5 minutes. This cooling process helps the eggs peel easily. Gently tap each egg to crack the shell, then peel under running water for a smooth finish. Slice each egg in half lengthwise and place the yolks carefully in a bowl.
Step 4: Mix the Deviled Egg Filling
Mash the yolks with mayonnaise, Maille® Dijon Originale, kosher salt, smoked paprika, and cayenne pepper until smooth and creamy. Taste the mixture and adjust the Dijon or spices if needed—this filling is all about that perfect balance of zing and comfort.
Step 5: Pipe the Filling and Add Candied Bacon
Using a spoon or a piping bag, fill each egg white half with a generous amount of the yolk mixture. Then crumble the maple candied bacon over the top or place a small strip across each egg for an elegant look. Finish with a sprinkle of chopped chives for a fresh, colorful touch.
How to Serve Dijon Deviled Eggs with Maple Candied Bacon Recipe
Garnishes
Chopped chives add a gentle oniony freshness and a wonderful green contrast that enhances the visual appeal. You can also sprinkle a pinch of extra smoked paprika or a few tiny bacon crumbs for an even more appetizing presentation.
Side Dishes
These deviled eggs are fantastic on their own but pair beautifully with light, fresh sides like a crisp garden salad or roasted veggies. For a party spread, consider serving alongside fresh fruit platters or crusty bread to create a well-rounded appetizer assortment.
Creative Ways to Present
Want to impress your guests? Arrange the eggs on a wooden board or a vintage platter, accentuated with sprigs of fresh herbs like dill or parsley. For a festive twist, use colorful serving trays or even hollowed-out vegetable shells as fun, edible bowls.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be tough), store the deviled eggs in an airtight container in the refrigerator. Keep the candied bacon separate to maintain its crispness, and add it just before serving for the best texture.
Freezing
Freezing deviled eggs or candied bacon is not recommended because the texture of the eggs tends to become rubbery and the bacon loses its crispiness. For optimal flavor and mouthfeel, enjoy them fresh.
Reheating
Since these eggs are best served cold or at room temperature, avoid reheating. If you want to enjoy the candied bacon warm, briefly heat it in a skillet or oven before adding it to the chilled eggs.
FAQs
Can I use regular yellow mustard instead of Dijon?
While you can substitute regular mustard, Dijon mustard is recommended for its distinctive, smooth tang that beautifully lifts the flavor profile of these deviled eggs.
How far in advance can I prepare these deviled eggs?
You can hard boil and peel the eggs up to two days ahead, and prepare the filling a day in advance. Assemble the eggs with the filling and bacon just before serving for the freshest taste.
What if I don’t like spicy foods? Can I skip the cayenne?
Absolutely! The cayenne adds a subtle heat, but you can reduce or eliminate it entirely to make a milder version that still tastes fantastic.
Is thick-cut bacon crucial for the recipe?
Thick-cut bacon holds up better when candied, providing a satisfying chew and robust flavor. Thin bacon might become too crisp or brittle.
Can I make this recipe gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free. Just ensure your Dijon mustard and other packaged ingredients are labeled gluten-free.
Final Thoughts
I can’t recommend the Dijon Deviled Eggs with Maple Candied Bacon Recipe enough if you want to wow your family, friends, or party guests with something both classic and surprisingly delicious. The combination of tangy Dijon, creamy filling, and sweet-savory bacon creates a biteable masterpiece that’s sure to be a crowd-pleaser. Go ahead and try it—you’ll be amazed at how quickly these deviled eggs disappear from your plate!
Print
Dijon Deviled Eggs with Maple Candied Bacon Recipe
- Prep Time: 5 minutes
- Cook Time: 11 minutes (eggs) + 20 minutes (bacon)
- Total Time: 36 minutes
- Yield: 18 deviled egg halves
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This recipe for Dijon Deviled Eggs with Maple Candied Bacon offers a delightful twist on the classic appetizer. Featuring creamy, tangy egg yolk filling infused with Maille® Dijon Originale mustard and a subtle smoky heat from smoked paprika and cayenne pepper, these deviled eggs are elevated with the addition of sweet, crunchy maple candied bacon. Perfect as a crowd-pleasing party dish or elegant appetizer, this recipe balances savory, sweet, and spicy flavors in every bite.
Ingredients
Deviled Eggs
- 9 large eggs (preferably a few days old)
- 6 tablespoons mayonnaise
- 2–3 teaspoons Maille® Dijon Originale mustard (adjust to taste)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (or to taste)
- Chopped chives (for garnish)
Maple Candied Bacon
- 1 pound thick-cut bacon
- 3 tablespoons pure maple syrup (real maple syrup preferred)
- 3 tablespoons brown sugar
- 1/2 tablespoon Maille® Dijon Mustard
- 1/2 teaspoon kosher salt
- 1/8 to 1/4 teaspoon cayenne pepper
Instructions
- Boil the Eggs: Place the eggs in a single layer in a large saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat. Once boiling, remove from heat, cover, and let the eggs sit for 11 minutes. Then transfer eggs to an ice bath to cool completely, making them easier to peel.
- Prepare Maple Candied Bacon: Preheat your oven to 350°F (175°C). Line a baking sheet with foil and place a wire rack on top. Lay the thick-cut bacon strips on the wire rack. In a small bowl, combine maple syrup, brown sugar, Maille® Dijon mustard, kosher salt, and cayenne pepper. Brush this mixture generously over the bacon slices. Bake in the preheated oven for about 15-20 minutes or until the bacon is crispy and caramelized. Remove and set aside to cool and harden. Once cooled, chop the bacon into small pieces.
- Peel and Halve Eggs: Carefully peel the cooled eggs, rinse if necessary to remove shell bits, and slice each egg lengthwise. Gently remove yolks and place them in a medium bowl.
- Make the Filling: Mash the egg yolks with a fork until finely crumbled. Add mayonnaise, 2-3 teaspoons of Maille® Dijon Originale mustard (adjust according to taste), kosher salt, smoked paprika, and cayenne pepper. Mix until smooth and creamy.
- Fill the Eggs: Spoon or pipe the yolk mixture evenly back into the hollowed egg whites.
- Garnish and Serve: Sprinkle the chopped maple candied bacon over the filled eggs. Garnish with chopped chives for a fresh touch. Serve immediately or refrigerate until ready to serve.
Notes
- Using eggs that are a few days old helps in easier peeling after boiling.
- Adjust the cayenne pepper according to your preferred spice level.
- Maple candied bacon adds a sweet and crunchy texture that complements the creamy deviled eggs.
- These deviled eggs can be prepared a few hours in advance and stored in the refrigerator, but add bacon just before serving to maintain crispiness.
- If Maille® Dijon mustard is unavailable, use any high-quality Dijon mustard, but it may slightly alter flavor.
