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Savory Bacon and Smoked Paprika Deviled Eggs Recipe with Easy Candied Crumble

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A smoky, savory twist on classic deviled eggs featuring crispy bacon, smoked paprika, and a sweet candied crumble topping for a perfect balance of flavors and textures.

Ingredients

Scale
  • 6 large eggs, hard-boiled, peeled, and halved
  • 4 strips bacon, cooked until crispy and finely crumbled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika (sweet, not hot)
  • 1 teaspoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • Candied Crumble Topping:
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter, melted
  • 1/4 cup pecans or walnuts, finely chopped
  • Pinch of smoked paprika (optional)

Instructions

  1. Place 6 large eggs in a medium saucepan and cover with cold water about an inch above the eggs. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let sit for 12 minutes.
  2. Transfer the eggs immediately into an ice bath for at least 10 minutes to stop cooking and make peeling easier. Gently tap and peel the eggs under running water, then pat dry.
  3. While eggs cool, cook 4 strips of bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble finely. Reserve a teaspoon of the bacon fat if desired.
  4. In a small bowl, combine 2 tablespoons brown sugar, 1 tablespoon melted butter, 1/4 cup finely chopped pecans or walnuts, and a pinch of smoked paprika. Spread the mixture on a parchment-lined baking sheet and toast in a preheated 350°F oven for 8-10 minutes until caramelized and fragrant. Watch closely to avoid burning.
  5. Slice peeled eggs in half lengthwise and carefully remove yolks into a mixing bowl. Mash yolks with a fork or potato masher until crumbly.
  6. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon smoked paprika, salt, and pepper to the mashed yolks. Mix until creamy and smooth.
  7. Stir in half of the crumbled bacon and a teaspoon of reserved bacon fat if using.
  8. Using a spoon or piping bag, fill the hollowed egg whites evenly with the yolk mixture.
  9. Sprinkle the remaining crispy bacon and the toasted candied crumble over the filled eggs.
  10. Serve immediately or chill for up to a few hours before serving.

Notes

Use eggs that are about a week old for easier peeling. Chill eggs in an ice bath immediately after boiling to prevent green rings and make peeling easier. Watch the candied crumble closely while baking to avoid burning. Prepare filling a day ahead and add crumble topping just before serving for best texture. For a leaner option, use turkey bacon. Mayonnaise can be swapped with Greek yogurt or dairy-free mayo for different dietary needs.

Nutrition

Keywords: deviled eggs, bacon, smoked paprika, candied crumble, appetizer, party food, easy recipe, savory snack

Find it online: https://blingbite.com/savory-bacon-and-smoked-paprika-deviled-eggs-recipe-with-easy-candied-crumble/