Candied Bacon Deviled Eggs
On September 15, 2025
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Give your stuffed eggs a flavor makeover with these Candied Bacon Deviled Eggs. With smoky-sweet bacon, creamy yolk filling, and a hint of jalapeño heat, these bad boys make the perfect treat for any party or tailgate!
Candied Bacon Deviled Eggs
These aren’t your grandma’s deviled eggs. This recipe takes the classic appetizer and gives it a serious flavor upgrade with a sweet and smoky candied bacon crumble. The creamy yolk filling gets a kick from pickled jalapeños and my signature Sweet Rub and Zesty Gold BBQ Sauce, while the candied bacon adds the perfect crunch on top. Whether you’re hosting a backyard BBQ, heading to a potluck, or just want to impress your friends, these deviled eggs help you bring big flavor in a few simple steps.
Ingredients for Bacon Deviled Eggs
These deviled eggs are built from two of my most popular recipes: Smoked Candied Bacon and Smoked Deviled Eggs. This combo gives you sweet crunch on top and creamy, tangy filling inside. You just need a short list of pantry staples and a couple of my signature seasonings:
- 7 eggs (check out my post on How to Make Smoked Eggs if you want an extra layer of smoky flavor)
Candied Bacon:
- 3 slices bacon (thick cut)
- 2 Tablespoons brown sugar
- 1 Tablespoon maple syrup
- 1 ½ teaspoons Hey Grill Hey Sweet Rub
Yolk Filling:
- 3 Tablespoons mayonnaise
- 2 teaspoons Hey Grill Hey Zesty Gold BBQ Sauce
- 1 teaspoon apple cider vinegar
- 2 teaspoons Hey Grill Hey Sweet Rub
- 1 Tablespoon pickled jalapeños (diced)
If you don’t have any Sweet Rub, you can grab a bottle here, or make it yourself with this recipe. My Spicy Sweet Rub also works great for this recipe if you like a little heat.
If you don’t have any Zesty Gold BBQ Sauce, you can grab a bottle here, or make it yourself with this recipe.
How to Make Bacon Deviled Eggs
Follow these simple steps for a killer appetizer:
- Preheat the smoker. Set your smoker or oven to 275 degrees F. The low heat is key to getting that bacon candied without burning the sugar.
- Candy the bacon. Arrange the bacon in a single layer on a foil-lined, rimmed baking sheet. Drizzle the bacon with the maple syrup, and sprinkle with the brown sugar and Sweet Rub. Place on the smoker and cook for 25-30 minutes with the lid closed until the bacon is rendered and tacky to the touch. You’ll know it’s ready when it glistens and feels slightly sticky. Set aside and allow to cool completely.
- Boil the eggs. While the bacon cooks, bring a medium pot of water to a boil. Add your eggs and cook for 10-12 minutes. Remove to a bowl of ice water to cool to stop the cooking process.
- Prep the eggs. Peel the eggs, then slice in half lengthwise with a sharp knife. Gently scoop the yolks out into a medium mixing bowl, then eat or discard the two egg whites that look the most beat up. The additional yolks in the filling make the deviled eggs nice and full.
- Make the filling. Add in the mayonnaise, Zesty Gold Sauce, vinegar, Sweet Rub, and diced jalapeños to the egg yolks. Whisk vigorously to combine and fluff up the yolks until they’re smooth and creamy with little flecks of green jalapeño throughout.
- Fill the eggs. Use a spoon to fill each egg white with about 1 Tablespoon of the yolk mixture for that classic deviled egg look.
- Garnish. Remove the cooled bacon to a cutting board, then dice into coarse crumbles. Top each deviled egg with a spoonful of bacon crumbles. Serve chilled for the best texture and flavor.
Susie’s Deviled Eggs Pro Tips
I’ve made more deviled eggs than I can count over the years, and I’ve learned a few tricks that’ll save you time and frustration:
- Balance the heat. I use 1 Tablespoon of pickled jalapeños for this recipe, but you can cut back to a teaspoon if you’re not a fan of heat. You can also add more if you like a more fiery kick.
- Use older eggs. Fresh eggs tend to stick to the shell, so peeling them cleanly can be tricky. Don’t use expired eggs, but eggs that have been in the fridge for about a week will make peeling much easier.
- Mix the filling hard. Don’t be shy with the whisk, because the more you beat the yolks, the lighter and creamier your filling will turn out.
Storage and Making Ahead
Good news and bad news. The bad news is these deviled eggs are so good, you probably won’t have leftovers. The good news is, if you somehow do have any left, they’re even better the next day. Store your assembled eggs in the refrigerator for up to 3 days, covered with plastic wrap or in an airtight container so they don’t dry out.
Store the crumbled bacon in a separate container, then assemble when you’re ready to enjoy the eggs again. This way you still get that satisfying crunch in every bite.
More Awesome Appetizer Recipes
If you’re into bold, backyard-friendly starters like this, you’re in the right spot. Here are a few more crowd-pleasing appetizers to try when you plan your next gathering:
All of these recipes (and hundreds more) are waiting for you right here on the site as well as in the Hey Grill Hey App. With the app, you can build custom meal plans and generate grocery lists with just a few taps to kill it at your next cookout.
Simple Bacon Deviled Eggs Recipe
Follow the recipe card below to make these Candied Bacon Deviled Eggs for your next party, then get ready to see them disappear faster than you can set them down. Make sure to come back after and let me know how they turned out with a rating and comment below.
Follow me on Facebook and Instagram for more grilling inspiration, and don’t forget to subscribe to my YouTube channel for step-by-step videos. With recipes this simple and delicious in your arsenal, there’s no stopping you from becoming a Backyard BBQ Hero!
Candied Bacon Deviled Eggs
Ingredients
- 7 large eggs
Candied Bacon
- 3 slices bacon thick cut
- 2 Tablespoons brown sugar
- 1 Tablespoon maple syrup
- 1 ½ teaspoons Hey Grill Hey Sweet Rub
Deviled Egg Filling
- 3 Tablespoons mayonnaise
- 2 teaspoons Hey Grill Hey Zesty Gold BBQ Sauce
- 2 teaspoons Hey Grill Hey Sweet Rub
- 1 teaspoon apple cider vinegar
- 1 Tablespoon pickled jalapeños diced
Instructions
- Preheat smoker. Preheat your smoker or oven to 275 degrees F.
- Cook candied bacon. Arrange the bacon in a single layer on a rimmed baking sheet lined with foil. Drizzle the bacon with the maple syrup, and sprinkle with the brown sugar and sweet rub. Place on the smoker and cook for 25-30 minutes until the bacon is rendered and tacky. Set aside and allow to cool completely.3 slices bacon, 2 Tablespoons brown sugar, 1 Tablespoon maple syrup, 1 ½ teaspoons Hey Grill Hey Sweet Rub
- Boil the eggs. While the candied bacon cooks, bring a medium pot of water to a boil. Add your eggs and cook for 10-12 minutes. Remove from the pot to a bowl of ice water to cool.7 large eggs
- Prep the eggs. Peel the cooled eggs and slice in half. Gently scoop the yolks out into a medium mixing bowl. You can eat or discard the two egg whites that look the most beat up. You need the additional yolk in the filling to make the deviled eggs nice and full.
- Make the yolk filling. Add in the mayonnaise, Zesty Gold sauce, vinegar, Sweet Rub, and diced jalapeños to the egg yolks. Whisk vigorously to combine and fluff up the yolks.3 Tablespoons mayonnaise, 2 teaspoons Hey Grill Hey Zesty Gold BBQ Sauce, 2 teaspoons Hey Grill Hey Sweet Rub, 1 teaspoon apple cider vinegar, 1 Tablespoon pickled jalapeños
- Fill the eggs. Use a spoon to fill each egg white with about 1 Tablespoon of the yolk mixture.
- Garnish. Remove the cooled candied bacon to a cutting board and dice into coarse crumbles. Top each deviled egg with a spoonful of the candied bacon crumbles. Serve chilled.
Notes
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
