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

Scale

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

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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.