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Elevate your deviled eggs not only by using our pasture-raised eggs or free-range eggs, but this holiday season, elevate your deviled eggs by capturing the flavors of the season with nutmeg and candied maple bacon in this holiday-themed recipe! These deviled eggs are sure to be a hit for Thanksgiving or Christmas!
6 large Farmers Hen House eggs
1 tbsp. mayo
1 tsp. spicy brown mustard
1 tsp. creamy horseradish
⅛ tsp. nutmeg
Smoked paprika – just a sprinkle
Salt & pepper
4 slices of thick cut bacon
1/2 cup of maple syrup
1/4 cup light brown sugar
Step 1
Preheat the oven to 400 degrees.
Step 2
Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 5 minutes. Refrigerate for 20-30 minutes.
Step 3
While the eggs are cooking, make the bacon. Place a cooking rack on a heavy baking sheet lined with foil. Lay bacon on cooking rack. Brush each slice of bacon with maple syrup on the front and back. Sprinkle brown sugar on top of each slice.
Step 4
Place in oven and cook for 15 minutes. Flip the bacon and cook for another 10 minutes or until desired crispiness. Let cool completely and dice bacon.
Step 5
Once the eggs are cool, remove the shells and slice the eggs sideways and carefully remove the yolks and place them in a bowl.
Step 6
In a small mixing bowl, mix your egg yolks, 1 tbsp. of mayo, 1 tbsp. of mustard and 1 tsp. creamy horseradish. Add ⅛ tsp. nutmeg, salt and pepper. When ready, fill your deviled eggs, top with chopped maple candied bacon and a sprinkling of paprika.
