Martins, Managed™
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Deviled Eggs With Candied Bacon

We make these for almost every party we host.

Classic deviled eggs with fresh dill and candied bacon on a platter
Halloween version
Spooky Halloween deviled eggs with marbled purple whites and colorful filling
Every Halloween these get a glow-up. The marbled shells come from cracking them before peeling and soaking overnight in purple-dyed water. The filling gets divided into three piping bags — neon orange, green and teal — and the bacon sugar goes black. Spooky, a little extra, and always the first thing gone off the table.

The recipe

Prep Time
30 minutes + 1 hour chilling
Cook Time
20 minutes (35 minutes if using bacon)
Makes
24 deviled eggs / 8-12 servings

Ingredients

  • 12 large eggs
  • ½ lb bacon (optional)
  • ¼ cup packed light brown sugar (optional, for bacon)
  • Kosher salt
  • ½ cup mayonnaise
  • 2 tbsp dill relish
  • 1 tbsp minced fresh dill
  • 1 tbsp minced chives
  • 1 tsp mustard powder
  • 1 tbsp sweet paprika (optional)

Instructions

  1. 01

    If using bacon, preheat oven to 375°F and line a baking sheet with foil. Press bacon slices in brown sugar on both sides and bake 14-16 minutes until crispy. Let cool

  2. 02

    Place eggs in a single layer in a large saucepan, cover with water by 2 inches. Add salt and bring to a boil for 10 minutes.

  3. 03

    Transfer eggs immediately to an ice bath and let cool completely

  4. 04

    Peel, rinse and dry eggs. Slice in half lengthwise and scoop yolks into a bowl

  5. 05

    Mix yolks with mayo, relish, dill, chives, mustard powder and ¼ tsp salt until smooth

  6. 06

    Fill egg whites with mixture — pipe with a zip-top bag for a cleaner look

  7. 07

    Top with crumbled candied bacon

  8. 08

    Cover and chill at least 1 hour and up to 24 hours before serving