It’s spring, Easter is just days away, and Maple Bacon Deviled Eggs are calling your name… Right? A hint of sweet from the maple syrup, the smokiness of delicious bacon, a bit of heat from sriracha and Fresno chile, and you’ve got to have some fresh herbs in spring. My Maple Bacon Deviled Eggs are a fresh spin on a classic that everyone loves on their Easter brunch or dinner table!
Easter is a lovely time… It’s spring, and signs of new life are all around. For the practicing Christian, Easter carries special significance. I love this time of year! This year, it’s extra special, as a few of my favorite bloggers have brought you a stellar collection of recipes to grace your vibrant Easter table! Be sure to check each one out – just scroll down a bit to find all the deliciousness. A special “shout out” is warranted to my friend Lynn from The Road to Honey for organizing this event.
Love. Love. Eggs. A few years ago, eggs ended up on that “list.” You know? The one that had foods on it that you aren’t supposed to eat? Too much fat. Too much cholesterol. Rubbish. I said that then, and I repeat that now. Eggs are an important part of a healthy diet. Certainly if you’re into fitness at all, you recognize the value of eggs. We start most days with an egg, and if not in the morning, we’re eating Maple Bacon Deviled Eggs. I’m on a roll… 😉
I had the Deviled Eggs at Bodega, a local bistro and tavern. I was intrigued by the combination of maple, dried chile, puffed sorghum, and bacon. Have you heard me wax poetic about sweet/spicy/smoky flavor combos? Surely you have. I love that combination! I was unable to find puffed sorghum (which added great texture), but I think I came close with the maple, bacon, and chile. I used sriracha in the egg mixture, and garnished the eggs with finely minced Fresno chile (both sweet and hot). Given that this is an Easter/spring recipe, fresh herbs are in order. I just happen to have gorgeous chives in my garden.
Surely you’ll want to round out the spread on your Easter table right? Some of the year’s best Easter recipes can be had by clicking on the links below… Don’t miss out! #BloggersDoEaster Virtual Party…
Fabulous Easter Recipes:
Spring Roasted Carrot Noodle Salad with Thyme Vinaigrette from No Spoon Necessary
Earn Serious Bunny Points, And Make Easter Basket Cupcakes from The Sweet Nerd
Mini Egg Chocolate Bundt Cake from Girl Heart Food
Lemon Curd Pavlova from Seasons and Suppers
Cookie Cutter Chocolates from Contemplating Sweets
Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze from Beer Girl Cooks
Easter Mini Egg Cookie Bars from Salt and Lavender
Ham and Cheese Scones from Kevin is Cooking
Marbled Easter Egg Truffles from Sugar Hero
Angel Food Cupcakes with Compote Filling from Meg is Well
Easter Hazelnut Meringue Layer Cake from From Scratch Mostly
Spring Green Salad with Asparagus from Seasonal Cravings
Maple Bacon Deviled Eggs
A hint of sweet from the maple syrup, the smokiness of delicious bacon, a bit of heat from sriracha and Fresno chile, and you've got to have some fresh herbs in spring. My Maple Bacon Deviled Eggs are a fresh spin on a classic that everyone loves on their Easter brunch or dinner table!
- 2 slices thick bacon
- 1 shallot minced
- 6 large eggs hard boiled, cooled, peeled
- 2 teaspoons maple syrup
- 2 teaspoons sriracha sauce (see notes)
- 2 tablespoons plain Greek yogurt (see notes)
- 2 tablespoons olive oil mayonnaise
- 1 teaspoon dijon mustard
- sea salt and pepper to taste
- 1 small Fresno chile (for garnish) minced (see notes)
- fresh chives (for garnish) minced
Cut bacon into "lardons" (1/2" slices), and fry until crisp. Crumble bacon to resemble large crumbs, using a knife if necessary. Remove all but about a teaspoon of the bacon drippings from the pan.
Saute the minced shallot until soft. Cool.
Slice eggs lengthwise; pop the yolks into a medium-sized prep bowl (or food processor bowl), and arrange the whites on a plate.
To the bowl, add the maple syrup, sriracha sauce, yogurt, mayonnaise, and dijon. Either pulse until smooth, or use the tines of a fork to smash and blend until a smooth, creamy consistency is achieved. Season with salt and pepper to taste.
Fold in the finely crumbled bacon, cooked and cooled shallot.
Pipe (see notes) or spoon the yolk mixture into the egg white halves. Garnish with the minced chile and chives as desired.
We like heat! If you're not a fan, you may want to start with 1/2 teaspoon sriracha sauce, and adjust to taste. Fresno chile is variable, but it is a spicy chile. It's a sweet heat that compliments the smoky bacon and sweet maple, but you can eliminate one or both according to preference.
I use half plain yogurt, and half olive oil mayonnaise to reduce the fat and calories a bit. You may wish to use entirely one or the other. Also, egg yolks vary in size, so the amount of yogurt/mayo may need to adjust. You're looking for a thick, creamy consistency.
I bought a large star tip to pipe the egg yolk mixture into the egg whites. I did not have the patience! If you love to be "fancy," by all means pipe it in...
If you love the pop of red color, but don't want the spicy red chile, finely mince a bit of red sweet pepper.
We love the color and flavor of the fresh chives, but they're optional.
I don't always get perfect looking hard-boiled eggs. I have discovered Eggland's Best Hard-Boiled Eggs that make really pretty deviled eggs, and are perfect every time. Perfectly Boiled Eggs Recipe from Serious Eats is helpful if you're boiling your own.
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