Deviled Eggs

Ingredients List

Metric measurements

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

The Base & Filling

Eggs: Enough for a platter (Aaron notes that older eggs peel much better than fresh ones)
Sweet and Spicy Pickle Juice: 29.5 mL (divided)
Mustard: 29.5 mL (Aaron uses "Hot Dog Stand Mustard" / Dijon specialty)
Mayonnaise: 29.5 mL

Toppings & Garnish

Thick-Cut Bacon: Chopped into bits
Brown Sugar: 40 g (for the bacon)
Fresh Parsley: Finely chopped
Cayenne Pepper: A pinch for dusting

Seasonings

Chicken Bouillon Cube: 1 cube (fully crumbled)
Slap Ya Mama Creole Seasoning: 15 mL

Step-by-Step Cooking Instructions

Step 1: Prep and Cook the Bacon

Sear the bacon: Chop the thick-cut bacon into small bits and sear them in a pan over medium heat.
Candle the bits: Once the bacon is cooked down and crispy, stir in 40 g of brown sugar to create a sweet and salty glazed bacon topping. Set aside.

Step 2: Boil and Peel the Eggs

The 5-5-5 Rule: Boil the eggs for 5 minutes, let them sit in the hot water off the heat for 5 minutes, and then transfer them into cold water for 5 minutes.
De-shell in water: Crack and peel the eggs while submerging them in a bowl of water to help the shells slide off cleanly.
Separate: Cut the peeled eggs in half and separate the yolks from the whites into a bowl. Set the empty whites aside on a platter.

Step 3: Make a Ultra-Smooth Filling

Strain the yolks: Push the hard-boiled egg yolks through a fine mesh strainer into a bowl using a spoon. This guarantees a perfectly smooth, lump-free piping texture.
Loosen with juice: As you strain, pour in 15 mL of sweet and spicy pickle juice to help push the yolks through the mesh.
Mix the liquids: Add 15 mL of pickle juice, 29.5 mL of specialty Dijon mustard, and 29.5 mL of mayonnaise into the strained yolks.
Season: Crumble 1 chicken bouillon cube completely between your fingers into the bowl—ensure there are no large solid chunks left. Add 15 mL of Creole seasoning and mix thoroughly until uniform.

Step 4: Pipe, Garnish, and Serve

Pipe: Transfer the smooth yolk mixture into a piping bag and evenly fill the cavities of the egg white halves.
Garnish: Top each deviled egg with a generous amount of the sweet and salty candied bacon bits. Dust with a little chopped parsley and a pinch of cayenne pepper for color and heat.
Chill and serve: Let the completed eggs chill in the refrigerator briefly before serving.