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Smoked Deviled Eggs with Candied Bacon Crumble

September 24, 2025

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I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.

Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.

WELCOME!

Deviled eggs are always a classic, but this version brings a bold twist. These Smoked Deviled Eggs with Candied Bacon Crumble combine creamy yolks, a touch of smoky olive oil, and a sweet-savory bacon topping that makes every bite unforgettable. Perfect for holidays, parties, or when you want a bite-sized appetizer that stands out.

WHAT TO EXPECT IN THIS POST

  • Why You’ll Love This Recipe
  • Ingredients
  • Equipment
  • Step-By-Step Instructions
  • Storage Tips
  • Frequently Asked Questions
  • Other Recipes You’ll Love
  • Recipe Card

WHY YOU’LL LOVE THIS RECIPE

These aren’t your average deviled eggs. The combination of applewood smoked sea salt, smoked paprika, and olive wood smoked extra virgin olive oil gives the filling depth and rich smoky flavor. Topping them with maple-brushed candied bacon adds crunch, sweetness, and just the right amount of indulgence.

They’re simple enough for weeknight entertaining yet impressive enough for a holiday table. And since they’re naturally gluten-free, they fit almost any menu.

INGREDIENTS

DEVILED EGGS

CANDIED BACON CRUMBLE

  • 1 strip thick-cut bacon
  • 1 teaspoon maple syrup
  • pinch of black pepper

EQUIPMENT

  • Sharp knife
  • Mixing bowl
  • Baking sheet (for bacon, if preparing in the oven)
  • Unbleached parchment paper
  • Fork or whisk
  • Piping bag or spoon for filling

STEP-BY-STEP INSTRUCTIONS

  1. Prep the Bacon : (In the Oven) Preheat the oven to 375°F. Brush bacon with maple syrup and sprinkle with black pepper. Bake on parchment until crisp, about 15 – 18 minutes. Let cool, then chop finely. (In a Skillet) Alternatively, cook in a skillet until crispy, transfer to a paper towel lined plate to drain grease, and brush with syrup / sprinkle with pepper while warm. Let cool, then chop finely.
  2. Prep the Eggs : Slice eggs in half lengthwise and gently remove yolks. Place yolks in a bowl.
  3. Make the Filling : Mash yolks with mayo, smoked olive oil, mustard, vinegar, paprika, and smoked salt. Mix until smooth and creamy.
  4. Assemble : Pipe or spoon filling into egg whites. Garnish with candied bacon crumble. Serve chilled.

STORAGE TIPS

  • Refrigerator : Store filling, yolks, and bacon separately in airtight containers for up to 2 days. Assemble just before serving.
  • Make Ahead : Prepare yolk mixture and bacon a day in advance. Store separately and assemble just before serving.
  • Freezer : Not recommended.

FREQUENTLY ASKED QUESTIONS

Can I make this recipe without smoked olive oil?

Yes, use regular extra virgin olive oil and add a pinch more of the smoked sea salt and smoked paprika for flavor.

What’s the best way to hard-boil eggs?

Place eggs in cold water, bring to a boil, then simmer for 10 minutes. Shock in ice water before peeling. If you have time, I like to refrigerate them overnight (after the ice bath) and peel the next day to make it even easier for the shells to slide off.

Can I make the bacon topping spicier?

Add a pinch of cayenne or chili flakes before baking for a spicy-sweet crumble. If you prepare the bacon in a skillet, I would recommend whisking the cayenne or chili flakes into the maple syrup before brushing.

How do I keep deviled eggs neat for serving?

Use a piping bag or zip-top bag with the corner snipped for a clean, professional look. You can also cut a thin slice out of the bottom of each egg white so they sit flat, or arrange them on a bed of salad greens.

These Smoked Deviled Eggs with Candied Bacon Crumble bring together the best of smoky, sweet, and savory flavors in one perfect bite. They’re always a conversation starter at gatherings and guaranteed to disappear fast.

If you make this recipe, I’d love to see how you serve them! Tag me on Instagram or leave a comment below!

OTHER RECIPES YOU’LL LOVE

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Smoked Deviled Eggs with Candied Bacon Crumble


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  • Author: Caitlin
  • Total Time: 0 hours
  • Yield: 8 deviled eggs 1x
  • Diet: Gluten Free

Description

These smoked deviled eggs are creamy, smoky, and topped with sweet-savory candied bacon crumble. Perfect for entertaining or holidays.


Ingredients

Scale

DEVILED EGGS

CANDIED BACON CRUMBLE

  • 1 strip thick-cut bacon
  • 1 teaspoon maple syrup
  • pinch of black pepper


Instructions

  1. Prep the Bacon : (In the Oven) Preheat the oven to 375°F. Brush bacon with maple syrup and sprinkle with black pepper. Bake on parchment until crisp, about 15 – 18 minutes. Let cool, then chop finely. (In a Skillet) Alternatively, cook in a skillet until crispy, transfer to a paper towel lined plate to drain grease, and brush with syrup / sprinkle with pepper while warm. Let cool, then chop finely.
  2. Prep the Eggs : Slice eggs in half lengthwise and gently remove yolks. Place yolks in a bowl.
  3. Make the Filling : Mash yolks with mayo, smoked olive oil, mustard, vinegar, paprika, and smoked salt. Mix until smooth and creamy. You can also use a hand mixer on low speed to combine the filling.
  4. Assemble : Pipe or spoon filling into egg whites. Garnish with candied bacon crumble. Serve chilled.

Notes

  • Sub smoked extra virgin olive oil with regular extra virgin olive oil and extra smoked paprika if needed.
  • Candied bacon can be made ahead and stored in the fridge until assemble.
  • Use a piping bag for neat presentation and easy filling.
  • Prep Time: 15 minutes
  • Cook Time: 15 – 18 minutes
  • Category: Appetizer / Snack
  • Method: Mixing / Baking / Stovetop
  • Cuisine: American

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