Where are my Joanna Gaines fans at? I have a major girl crush on her. She is my idol and I look up to her in so many ways. I used to watch Fixer Upper religiously and since the final season aired, I?ve followed along closely to Joanna’s journey. The woman is a genius! She has built such a huge empire around the Magnolia name and she is such a huge inspiration to me. Her cookbooks Magnolia Table Volume 1 and Volume 2 are some of my most cherished cookbooks. (If you didn?t know, I collect cookbooks).
This recipe is inspired by Joanna?s Deviled Egg recipe from Magnolia Table Volume 1 with a few of my own personal changes. The candied bacon is what really sets these deviled eggs apart from your grandma’s traditional deviled eggs.
Every person who has ever tried my Deviled Eggs, says any other Deviled Egg is now ruined because nothing can compare! They really are that good. My husband requests this dish almost weekly and we love having them to snack on throughout the week!
Tips and Tricks:
- If you have a wire cooling rack, bake the bacon on the cooling rack over top of a sheet pan lined with tinfoil for an easier cleanup.
- The ice bath may seem unnecessary but it will really help when it comes to peeling the eggs. It makes the eggs peel way easier and you won’t have any of those frustrating eggs where the egg gets stuck to the shell when peeling.
Worlds Best Deviled Eggs
- 1/2 lb bacon
- 1/3 cup packed brown sugar
- 13 eggs
- 1/2 cup mayo
- 1 tbsp white vinegar
- 1 tbsp chopped dill pickle
- 2 tbsp fresh chopped chives
- 3/4 tsp dried dill
- 1/8 tsp salt (plus more to taste)
- Dash of pepper
- Preheat the oven to 375 degrees. Line a sheet pan with foil and spread bacon out into slices on the pan. Rub ?? brown sugar evenly on one side of the bacon and then flip them over and rub the remaining brown sugar on the other side.
- Bake for 16-18 minutes until crisp. Remove from the oven and let cool. Once cool, chop into bite size pieces.
- Fill a large stock pot with water and put it on the stove top to boil. Let it come to a full boil and then carefully add eggs to the water. (I like to lower the down with a slotted spoon).
- Let the eggs boil for 12 minutes. Meanwhile prepare an ice bath in a large bowl.
- Once the 12 minutes is up, move the eggs directly from the boiling water to the ice bath. Let them sit in the ice bath for 10 minutes. Then peel them.
- Slice the eggs in half vertically. Remove the yolks and add them to a medium sized bowl.
- To the yolks add mayo, chopped pickle, vinegar, 1 tbsp of the chives, salt, pepper and dill. Use a handheld mixer and mix on medium/high until the egg yolk chunks are broken down and the mixture is completely smooth.
- Using a piping bag, pipe an even amount of filling into each egg half (or use a Ziploc bag and cut the corner off if you don’t have a piping bag).
- Top each egg with a generous serving of chopped bacon and a sprinkle of chives.
- Serve at room temperature. Leftovers will last in the fridge for 3-4 days.