Devilled eggs with candied bacon

Devilled eggs with candied bacon

Total: 45 Min. | Active: 30 Min.
Nutritional value / piece: 72 kcal
, Fat: 6 g
, Carbohydrate: 2 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Candied bacon

6 slices bacon
1 tbsp ground cane sugar
½ tbsp yacon syrup
1 tsp water
¼ tsp fennel seeds


6 hard-boiled eggs
2 tbsp crème fraîche
½ tbsp hot mustard
2 tbsp capers, rinsed, drained, roughly chopped
¼ tsp salt
a little pepper
a little garden cress
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How it's done

Candied bacon

Place the slices of bacon on a baking tray lined with baking paper. Combine the sugar, yacon syrup and water, spread over the bacon, scatter over fennel seeds.

To bake

Approx. 14 mins. in the lower half of an oven preheated to 180°C. Remove the bacon, leave to cool, break into large pieces


Peel the eggs and cut in half lengthwise. Carefully remove the yolks, mash with a fork. Stir in the crème fraîche, mustard and capers, season. Using two teaspoons, stuff the egg halves with the mixture, garnish with the bacon and cress.

Good to know
Tip: Serve the rest of the filling with the eggs.

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