I remember the day I first found out that my sister was pregnant pretty clearly. I’m pretty sure I was cleaning my toilet when she called.
“Oh my gosh. OH MY GOSH.”
“What?? What is it??”, I responded.
“I think I see two lines. I’m pretty sure I see two lines! I can’t tell. I can’t TELLLL!!”
You see, her husband works the radio for high school football games on Friday nights and this just so happened to be a Friday night. Who else was she going to call? After all, we’re twins, and this was no cake walk. We’d been waiting our entire lives for this conversation. And, for the record, there were indeed two lines.
She rushed over to my house and we paced around for a while, shaking our hands in front of us trying to release some energy, mildly freaking out while we tried to decide if we should interrupt the football game to break the news…And then, in the midst of the practical hyperventilation shared between the two of us, she says, “….do you have any deviled eggs?”
“….wha…dev…..deviled eggs?” And I sat back for a minute, squinched my face a little bit, and thought where on Earth did that come from? And then two more thoughts popped in my head. 1. This pregnancy craving thing must be hitting her pretty hard. and 2. Who randomly keeps deviled eggs sitting around in their fridge??
This post is dedicated to that moment. Because I’m pretty sure that deviled eggs will always bring me back to that memory. But it’s also important to note that you basically can’t have a big Southern supper without them. Especially a Southern Easter supper. And oh, yeah, pfftt…I forgot to mention: these deviled eggs are outfitted with candied bacon. Candied. Bacon. Ohh yeah.
candied bacon deviled eggs
makes 12 egg halves
3 bacon slices
2 tbsp packed brown sugar
1/4 tsp cayenne pepper
1/4 cup mayonnaise
1 tbsp yellow mustard
smoked paprika, for sprinkling
Place eggs in a saucepan and add cold water until the eggs are just covered. Bring to a slow boil over medium heat. Remove the pot from the heat, cover, and let sit for 15 minutes. Rinse with cool water. Peel the eggs while still slightly warm and let cool. Slice in half lengthwise.
Meanwhile, prepare the bacon. Preheat the oven to 350º. Place the bacon on a rack that’s set inside of a baking sheet. Mix together the brown sugar and cayenne and sprinkle half of the mixture on top of the bacon slices. Spread and gently pat the sugar to make it even. Bake for 10 minutes. Flip the bacon over and spread the remaining sugar on the slices. Bake for an additional 10 minutes and let cool. Dice the bacon, leaving 12 bigger pieces to use as garnish.
To make the filling, gently pop the yolks from the sliced boiled eggs into a bowl and mash with a fork. Stir in the mayonnaise and mustard until the mixture is smooth. Add the diced bacon and stir to combine.
Add the egg yolk mixture to a plastic storage bag and cut the tip. Squeeze the filling back into the empty boiled egg halves and garnish with the reserved bigger bacon pieces. Sprinkle with paprika.