Devilled eggs with candied bacon

Total time: 45m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 72 Kcal, 4g Protein, 2g Carbohydrates, 6g Fat


  • Candied bacon
  • 6 slices fried bacon
  • 1 tbsp ground cane sugar
  • 0.5 tbsp yacon syrup
  • 1 tsp water
  • 0.25 tsp fennel seeds
  • Eggs
  • 6 hard-boiled egg
  • 2 tbsp crème fraîche
  • 0.5 tbsp hot mustard
  • 0.25 tsp salt
  • 2 tbsp capers, rinsed, drained, roughly chopped
  • a little garden cress
  • a little pepper

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  • 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
  • Eggs

    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.
  • Tip:

    Serve the rest of the filling with the eggs.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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