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Dijon Deviled Eggs with Maple Candied Bacon

Yields 18 deviled eggs     adjust servings

There are deviled eggs...and then there are Dijon Deviled Eggs with Maple Candied Bacon! I mean come on. Deviled eggs are already everyone's favorite appetizer, and using dijon and adding candied bacon just puts it over the top. Plus I will teach you the best way to make hard boiled eggs that are never green and are SO easy to peel.


  • 9 large eggs, preferably a few days old
  • 6 tablespoons mayonnaise
  • 2-3 teaspoons Maille® Dijon Originale (taste it!)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper, or to taste
  • chopped chives, to garnish

For the Maple Candied Bacon

  • 1 pound thick cut bacon
  • 3 tablespoons pure maple syrup (the real stuff)
  • 3 tablespoons brown sugar
  • 1/2 tablespoon Maille® Dijon Mustard
  • 1/2 teaspoon kosher salt
  • 1/8 or 1/4 teaspoon cayenne pepper


For the deviled eggs:

  1. Begin by cooking your eggs. I highly recommend steaming:*
  2. Add about 2 inches of water to a pot that has a steam basket. Cover (without the steamer) and bring to a boil over high heat.
  3. Meanwhile, add 9 eggs to the steam basket.
  4. When the water is at a rolling boil, remove the lid and place over the steam basket, and place the covered basket over the boiling water. Keep the heat on high.
  5. Set a timer for 12 minutes right away.
  6. Meanwhile prepare an ice bath, or a large bowl with very cold tap water will work fine too.
  7. When the timer goes off, transfer the eggs to the cold water. I use a spoon to transfer them one a time but do it however you like.
  8. Let cool in the water for about 20 minutes.
  9. Peel the eggs and slice each one in half lengthwise.
  10. Scoop the yolks into a bowl or food processor. Place the whites on a serving platter. Crumble the yolks with a fork or pulse a couple times.
  11. Add the rest of the ingredients: mayonnaise, Maille Dijon Originale®, salt, smoked paprika, and cayenne pepper.
  12. Stir together or pulse.
  13. Scoop the filling back into the egg whites. You can pipe it if you want, but I actually prefer the natural look of just spooning it in. At this point you can store covered in the fridge for up to 24 hours.

For the Maple Candied Bacon:

  1. Line a large baking sheet with aluminum foil. Set a large oven-safe cooling rack on top of the foil. Lay out your bacon slices in a single layer on the cooling rack. Try to fit them so they are not overlapping, but it's okay if there is some overlappage. The bacon will shrink as it cooks.
  2. Bake at 400 degrees for about 10 minutes. This will get rid of some of the initial bacon grease.
  3. Meanwhile, in a small bowl, combine 3 tablespoons maple syrup, 3 tablespoons brown sugar, 1/2 tablespoon Maille Dijon Mustard, 1/2 teaspoon kosher salt, and cayenne pepper to taste.
  4. Remove the bacon from the oven and carefully brush about half of the maple dijon mixture over each bacon slice.
  5. Bake for another 10 minutes, then remove from the oven. Flip over each slice of bacon, and arrange on the cooling rack so that they are not overlapping. Brush with most of the remaining maple dijon mixture, leaving about 2-3 tablespoons in the bowl for drizzling over the finished eggs.
  6. Return the bacon to the oven for another 5 minutes, or until they LOOK as crispy as you like them. At this point they will not be crispy, they will be quite flexible. They will crisp up as they cool. Keep an eye on them, because they go from perfect to burned very quickly (trust me I know!! Nothing sadder than burned bacon.) The total time in the oven should be about 20-30 minutes, depending on how thick your bacon is.
  7. Lay out a sheet of wax paper. Remove the bacon to the wax paper with tongs. They should be crispy within 5-10 minutes.
  8. Break or cut the bacon into 1-2 inch pieces Place 1 or two shards of bacon into the top of each deviled egg. Drizzle eggs with the remaining maple dijon glaze. Sprinkle with chopped chives and a dash of smoked paprika. Don't eat all of them at once!