Deviled Eggs with Ancho Chili Candied Bacon

barbara lentz


Really good appetizer


☆☆☆☆☆ 0 votes

makes 24 appetizers
35 Min
10 Min
Stove Top


  • 12 large
  • 1/2 c
    miracle whip
  • 1 tsp
  • ·
    salt and pepper to taste
  • 1/4 c
  • 1/4 c
    brown sugar
  • 1 Tbsp
    ancho chili powder
  • 8 slice

How to Make Deviled Eggs with Ancho Chili Candied Bacon


  1. In a saucepan cover the eggs with cold water bring to a rolling boil. Cover and remove from heat and let them set for 12 minutes. Drain the eggs and gently shake to pan to crack the eggs. Fill with cold water and shake pan again. Let sit until eggs are cooled.
  2. Drain and peel the eggs. Cut in half and scoop out the yolk and place in a bowl. Break up the yolks with a fork and mix with Miracle whip, mustard, salt and pepper.
  3. Spoon or pipe into the whites. Set aside in fridge.
    Place the bacon on a foil lined baking sheet. Preheat oven 400 degrees. Mix the sugars and chili powder together. Sprinkle over the bacon.
  4. Bake for 5 to 7 minutes until crispy. Remove from oven and let sit until cooled. Break into crumbs. Sprinkle crumbs over eggs.

Printable Recipe Card

About Deviled Eggs with Ancho Chili Candied Bacon

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

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