These Bougie Deviled Eggs are the perfect side or appetizer to your next holiday party. They are a little bit spicy, a little salty, a little sweet but a lot of big taste!
What are Bougie Deviled Eggs?
My Bougie Deviled Eggs are a step above my regular Deviled Eggs. (and I think my deviled eggs are the bomb!) How is that? Instead of using regular yellow mustard, I use stone ground dijon mustard. I think ‘dijon’ just sounds elegant so why not use it in my deviled eggs.
Also, instead of pickles, I put chopped capers in it. It gives the Bougie Deviled Eggs a nice briny taste. It really ups the flavor.
You’ve probably heard this before, but for a long time I wouldn’t eat capers because they look like peas and I loathe green peas. Thank goodness they do not taste like peas because I would be so disappointed. 😂
What is the Pièce de Résistance?
I mean, these are Bougie Deviled Eggs, how could I not use this term? 😀
The Pièce de Résistance of these deviled eggs are . . . candied bacon!!!!
Candied Bacon really adds a flavor dimension to the already amazing taste of the deviled eggs. It is so easy to do and you have the best topping for a delicious appetizer.
Why Do I Think Bougie Deviled Eggs Would be Perfect for the Holidays?
First of all, they look festive. The red of the candied bacon and the green chives make it perfect for the Christmas Holiday.
But most of all, they are just plain delicious. I could keep on going on with my fancy words and phrases but what it really comes down to is they are amazing.
Bougie Deviled Eggs are so elegant and so easy to prepare, you need to give them a try.
What Do I Need to Make Bougie Deviled Eggs?
You will need a medium saucepan, a sheet pan with rack, mixing bowl, measuring cups, measuring spoons, knife, spoon, platter, and the following ingredients:
Mama Fawn’s Tips. . .
- When boiling eggs, make sure the eggs are not crowding each other and in a single layer. This ensures even cooking.
- Do not try to peel the eggs until they are completely cooled, either with ice water or the refrigerator.
- When peeling the eggs, gently crack the shell. Being too rough could split the egg white.
- When removing the egg yolks, be careful not to tear the egg white.
- After the bacon is finished, I (carefully) lift the bacon from the rack with tongs to help the bacon from not sticking to the rack.
- If you cannot find stone ground dijon mustard, dijon mustard will be fine.
- If you are serving these eggs later in the day or the next day, I wouldn’t garnish with the candied bacon and chives until ready to serve.
- Deviled eggs need to be refrigerated until it is time to serve and any leftovers go right back in the refrigerator.
Bougie Deviled Eggs
Course: Appetizers, SidesCuisine: AmericanDifficulty: Easy6
servings10
minutes25
minutesIngredients
6 large eggs
6 slices bacon
6 tbsp light brown sugar
¼ cup mayonnaise
1 tbsp stone ground dijon mustard
1 tbsp capers, drained and chopped
¼ tsp kosher salt, if needed
1 tbsp chives, chopped
Directions
- Preheat the oven to 400 degrees.
- Place a wire rack on a foil lined baking sheet. Arrange the bacon slices on the rack (do not overlap). Lightly pat a tablespoon of the brown sugar on the top of each slice of bacon to create a thin layer. Transfer the baking sheet to the oven and bake for 20 minutes or until crisp but not burnt. Remove from the oven and allow to cool for 10 minutes on the rack. Remove the bacon to a paper towel lined rack and allow to cool to room temperature. Once the bacon is cooled, crumble each slice into small pieces.
- Meanwhile, place the eggs in a medium size saucepan and cover them with cold water so that all the eggs are submerged. Bring the water to a boil over high heat. As soon as the water begins to boil, turn off the heat and cover the pan. Let sit in the pan for 15 minutes.
- After 15 minutes, drain the eggs and transfer to ice cold water to stop the cooking. Leave the eggs until they are completely cooled before you peel.
- Once the eggs are completely cooled, peel them and slice them in half lengthwise. Carefully, scoop the yolk out to a small bowl with a spoon and place the empty egg whites on the platter or plate you will be serving them on.
- Mash the yolks with a fork until there are no longer large pieces. Add the mayonnaise, stone ground dijon mustard, capers and salt, if needed. Stir until everything is smooth.
- Using a teaspoon, fill each egg white with the egg mixture. Sprinkle with the candied bacon and chives. Enjoy!
