Deviled Eggs

Deviled Eggs Recipe

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Julie McGlone


Tasty addition to buffet table.


☆☆☆☆☆ 0 votes

Makes 16 deviled eggs
20 Min
20 Min
Stove Top


  • 1 1/2 Tbsp
    brown sugar
  • pinch
    cayenne pepper
  • pinch
  • 3 slice
  • 8
  • 1/2 c
  • 2 tsp
    whole grain mustard
  • 1 Tbsp
    chopped dill
  • 1 Tbsp
    apple cider vinegar
  • 1/2 tsp
  • pinch

How to Make Deviled Eggs


  1. Preheat oven to 350 degrees F.
  2. In small bowl, mix brown sugar, cayenne and cinnamon. Place bacon on wire rack over rimmed baking sheet. Sprinkle each slice with some spiced sugar and bake about 10 minutes. Flip bacon, sprinkle with remaining spiced sugar, and continue to cook until crispy, about 10 more minutes. Remove bacon and allow to cool. When cool, mince it and set aside, reserving some for garnish.
  3. Put eggs in bottom of saucepan and cover with cold water. Bring water to boil and remove pan from heat. Cover with lid and let stand for 12 minutes. Drain eggs and rinse with cold water. Let eggs cool and peel when they are still warm.
  4. Mix mayonnaise, mustard, dill, cider vinegar, 1/4 teaspoon cayenne, and bacon in medium bowl. Season with salt.
  5. Slice eggs in half lengthwise. Remove yolks and add them to bowl with mayonnaise mix. Mash together, using fork, until smooth.

    Put filling in small plastic bag. Cut one corner off and pipe filling into eggs. Sprinkle paprika, extra bacon and dill.

Printable Recipe Card

About Deviled Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American

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