Maple Bacon Deviled Eggs

apps / sides / gluten free / grain free / holiday

Delicious deviled eggs that are amped up for the holidays with candied crispy & sweet maple bacon and fried sage leaves.

If you’re needing to bring something to the table this Thanksgiving, but maybe waited until the last minute, don’t have the time, or just am feeling a tad lazy to make a big dish, you got to make these Maple Bacon Deviled Eggs. They’re so incredibly easy and taste absolutely amazing.

Eggs are such an underrated ingredient for Thanksgiving. Besides having deviled eggs at my thanksgiving, we use eggs in all our pies, some of our casseroles, and my in-laws even put slices hard-boiled eggs in their gravy! The NC Egg Association has lots of holiday-inspired recipes featuring eggs for tasty sides and desserts this Thanksgiving.

Here are the Ingredients for these Maple Bacon Deviled Eggs:

• Meat - Eggs, Bacon

• Herbs - Sage

• Seasonings - Salt, Pepper, Paprika

• Dairy - Butter

• Pantry - Maple Syrup, Dijon Mustard, Mayo

More Delicious Thanksgiving Recipes You’ll Love:

• Apple Cider Glazed Roast Chicken

• Autumn Tortellini Soup

• Butternut Squash Whipped Feta

• Butternut Squash Soup

• Pumpkin & Gouda Stuffed Shells with Brown Butter Alfredo

Yield 12 deviled eggs

Author Casey Cheek

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

Print

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Maple Bacon Deviled Eggs

Delicious deviled eggs but amped up for the holidays with maple glazed candied bacon and fried sage leaves.

Ingredients

• 6 eggs
• 1/4 cup mayo (avocado oil mayo or regular)
• 1 tsp dijon mustard
• 1 1/2 tsp white wine vinegar
• pinch of salt and pepper
• 4 pieces of thick cut bacon
• 4 tbsp maple syrup
• 1 tsp dijon mustard
• 1/2 tsp cracked black pepper
• 1 tbsp butter
• 12 sage leaves
• cracked black pepper (serving)
• paprika (serving)

Instructions

1. Peheat the oven to 400 F. Make the candied bacon. Lay the bacon slices on a baking sheet with aluminum foil. Mix the maple syrup, dijon, and cracked black pepper together and brush onto one side of the bacon.
2. Bake bacon for 12-15 minutes. remove from the oven, flip the bacon over and brush with the rest of the maple glaze. Bake for another 5-10 minutes until desired crispiness.
3. Make the eggs. Place eggs in a saucepan or pot and fill with water about 1 1/2 inches covering the eggs. On high heat, bring the eggs to a boil. Once it starts to boil, lower the heat, cover the pot, and let the eggs simmer for 1 minute. Turn off the heat and leave the eggs in the water for 14 minutes still covered. After 14 minutes, place the eggs in an ice bath (bowl of water with ice) for 2 minutes.
4. Remove the shells of the hard boiled eggs and slice in half. Flip the eggs over, yolk down, and slightly pull the white outward. The yolk should fall right out.
5. Once all the yolks are removed, mash them and stir in the mayo, dijon, vinegar, salt and pepper. Scoop into a sandwich bag or piping bag. If using a sandwich bag, snip the end and squeeze the mixture into each egg half.
6. Heat the butter in a pan on medium heat. Once melted, add the sage leaves. Fry until crispy (about 3-4 minutes). Remove and lay on a paper towel to soak up any excess oil.
7. Break the candied bacon apart and place a piece of bacon and a sage leaf on top of each deviled egg. Sprinkle with cracked black pepper and paprika and serve.

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