Deviled Eggs with Pickled Mustard Seeds and Candied Bacon

Yield: Serves 12

Chef: Chef Brian Streeter

Deviled Eggs with Pickled Mustard Seeds and Candied Bacon


  • 1 dozen large eggs
  • 1/4 lb. Bacon
  • 1/4 c. brown sugar
  • 2 T. maple syrup
  • 1 T. bourbon
  • 1/4 c. white wine vinegar
  • 1/4 c. sugar
  • 1/4 tsp. dry mustard powder
  • 2 T. mustard seeds
  • 1/2 c. mayonnaise
  • 1 T. apple cider vinegar
  • 1/2 tsp. paprika
  • Pinch cayenne


Place eggs in a large saucepan and cover with water. Add the salt and bring to a boil. Remove from the heat and cover with a tight fitting lid. After 12 minutes, drain and run under cold water to cool.

To make the candied bacon, preheat the oven to 400˚F. Cover a sheet pan with parchment paper. Set a resting rack on top of the sheet pan and spray with non-stick spray. Separate the pieces of bacon and place on the resting rack. Whisk together the brown sugar, maple syrup and bourbon. Brush half of the mixture on the bacon, turn the bacon over and brush on the other side. Place in the middle of the preheated oven. Bake for 10 minutes. Turn the bacon over and bake for another 10-15 minutes until brown. Remove from the oven and allow to cool.

To make the pickled mustard seed, place the vinegar, sugar and dry mustard in a stainless steel saucepan with ¼ cup of water and bring to a simmer.

Add the mustard seeds and slowly simmer for 5 minutes until mustard seeds soften. Remove from the heat and allow to cool.

To make the deviled eggs, peel the hard-boiled eggs, cut in half and carefully remove the yolk. Place the yolks in the work bowl of a food processor and process with the mayonnaise, vinegar, paprika and a pinch of cayenne until smooth and creamy.

To serve, pipe the egg yolk mixture back into the whites using a pastry bag with a star tip. Garnish with a small spoonful of the pickled mustard seeds and a piece of the candied bacon.

Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.