Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- Line a large rimmed baking sheet with aluminum foil for easy cleanup.
- Place a large cooling rack on the foil-lined baking sheet to elevate the bacon.
- Arrange bacon slices in a single layer on the cooling rack, spacing them evenly so air can circulate.
- Coat 2 tablespoons of Kinder's Brown Sugar Rub evenly over one side of the bacon slices.
- Bake the bacon in the preheated oven until crisp, approximately 20-25 minutes. The rub should caramelize beautifully.
- Transfer the cooked bacon to paper towels to drain and cool completely.
- While the bacon bakes, place eggs in a single layer in a large saucepan and cover with cool water by 1 inch.
- Heat the saucepan on high until water begins to boil vigorously.
- Turn heat to low and continue to cook for 1 minute only.
- Remove from heat and leave eggs covered for 12 minutes to finish cooking through residual heat.
- Once the bacon has cooled completely, break it down into bite-sized crumbles.
- Transfer the cooked eggs to a bowl of ice water and allow to cool completely, approximately 5 minutes.
- Crack egg shells under cool running water and peel carefully, then dry and set aside.
- Slice eggs lengthwise and gently remove yolk halves, placing them in a mixing bowl. Arrange egg white halves on a serving dish.
- Using a fork, mash the egg yolks into a fine, even crumble.
- Add mayonnaise and mustard to the mashed yolks and mix together until smooth and creamy.
- Pipe or spoon the creamy yolk mixture into the egg white halves.
- Top each deviled egg with paprika, bacon crumbles, a cherry tomato half, and a sprinkle of fresh scallions or chives.
- Arrange on a decorative platter and serve immediately. Enjoy!
Nutrition
Notes
- Rack-bake the bacon — A cooling rack on a foil-lined sheet keeps bacon elevated so hot air circulates underneath. Even caramelization, zero splattering, no flipping required.
- Let it cool before you crumble — Warm bacon breaks into crumbs. Cold bacon breaks into the chunky crumbles you actually want on top of each egg.
- No Kinder's? No problem — Combine 1/4 cup brown sugar with 2 teaspoons chili powder and coat the bacon the same way. Close enough.
- Residual heat is everything — One minute on low heat after boiling, then 12 minutes off the heat with the lid on. That window is the difference between a set yolk and a chalky, overcooked one.
- Make it in stages — Filling holds refrigerated for up to four hours. Bacon stores in a separate container. Assemble no more than two hours before serving.
- Spring palette — Use a mix of red and yellow cherry tomatoes. It reads "Easter" on the platter before anyone bites in.
- These work on a tiered stand or a wide platter lined with fresh spring greens or microgreens — the green offsets the yellow and red and gives the eggs room to show. If you're doing a full Easter spread, place these near the beginning of the table so guests have something to eat while the main courses come together.
- For drinks, a sparkling rosé or a classic mimosa fits the register. The sweetness in the bacon and the acidity of the tomatoes both play well against bubbles.
- If you're serving a crowd, double the batch. At 36 halves from 18 eggs, one batch disappears faster than it has any right to.
- Store assembled components separately — the yolk-filled egg whites keep in an airtight container in the refrigerator for up to two days, but the longer they sit, the more moisture the filling releases. Keep the bacon crumbles in their own container.
- Don't assemble more than two hours before serving if you want the bacon to hold its crunch. Once the crumbles sit on the filling, they start to soften quickly.
- Don't freeze. The texture of both the egg whites and the filling breaks down after thawing.