Nordic Ware is sponsoring today’s post. In exchange for sharing this unique #AppleWeek recipe, I received an Oven Bacon Pan. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of the sponsor. CLICK HERE to learn more about Nordic Ware or CLICK HERE to enter the amazing #AppleWeek Giveaway.

Apples and deviled eggs certainly aren’t an everyday combination, however, in this fall apple appetizer recipe, they truly do work deliciously well with one another. Perhaps it’s the chipotle candied bacon which helps bring them together for the perfect marriage. I’m not sure. All I know is that once I start eating them, I seriously can’t stop.

When it comes to storage, I have a very small kitchen. So, while most people might store their food, dishes, and cooking implements of mass destruction in their kitchen cabinets, I’m stuck storing mine in my dining room, guest room, garage, and currently, my empty shell of what used to be a bathroom, which is still waiting for a renovation three years after B.O.B. Bob went to town demolishing it. Basically, what I’m trying to say is this, if a cooking tool or gadget isn’t going to make a huge difference in my everyday cooking, it’s kind of a pain to deal with its storage. That, and we really need our house renovation to be done sometime this century.

So, when signing up to work with Nordic Ware for this year’s #AppleWeek event, I was naturally a little hesitant when thinking about what kitchen bakeware they would choose to send me. However, my little pessimistic attitude completely changed as soon as I discovered that they were planning on sending an Oven Bacon Pan for me to create a recipe with. Now, this is a cooking implement of mass destruction that I have absolutely no problem finding a place in my kitchen to store. Oh alright, maybe it’ll live in the empty shell of a bathroom for a bit, but you get my point. It’s a handy thing to have around.

Y’all, normally when I make bacon in the oven, I cover a plain ol’ baking sheet with foil and then throw a baking or cooling rack on top before lining my bacon slices up like little soldiers of fatty piggy heaven. This way of cooking bacon works for me but sadly it’s not anywhere near perfect. You see, my baking or cooling racks don’t have a non-stick finish and they aren’t the easiest to clean. I’ve made do with this technique for quite some time because I’m lazy and also because of the previously mentioned storage issues.

I’m not sure I ever would have thought to purchase an Oven Bacon Pan for myself. Sure I would have looked at it, held it, perhaps drooled a little bit with lust, but would I have actually allowed myself to buy it? Probably not. It would have felt like I was splurging; spoiling myself. Well y’all, I think I deserve a little spoiling. And, if it takes an oven pan with a non-stick rack that fits perfectly on top of it to make that happen, so be it. Now, if I can only decide where this new lil’ friend is going to live in my house when it’s not in charge of making the bacon. The guest room closet is getting a little full.

Ingredients:

Chipotle Candied Bacon:

• 1 Pound Thick-Cut Bacon
• 1/4 Cup Light Brown Sugar, Packed
• 1 Tablespoon Dijon Mustard
• 1/2 Teaspoon Ground Chipotle

Deviled Eggs:

• 6 Extra-Large Hard-Boiled Eggs
• 1/4 Cup to 1/3 Cup Mayonnaise (Amount May Vary)
• 1 Tablespoon Apple Cider Vinegar
• 1/2 Teaspoon to 1 Teaspoon Ground Chipotle (1/2 Teaspoon for Mild & 1 Teaspoon for Spicy)
• Pinch of Kosher Salt
• 1 Apple, Peeled, Cored, & Very Finely Diced

Directions:

Chipotle Candied Bacon:

1. Preheat oven to 350 degrees.
2. Place the bacon on the rack of an oven bacon pan or on a foil-lined baking sheet with a baking or cooling rack placed on top.
3. In a small bowl, whisk together the brown sugar, mustard, and ground chipotle.
4. Use a small spatula to evenly spread the brown sugar mixture on top of the bacon slices.
5. Bake for 20 to 30 minutes, or until the bacon is nice and crispy.
6. After the bacon has cooled, finely chop 4 to 6 pieces of the candied bacon.

Deviled Eggs:

1. Halve the hard-boiled eggs in half lengthwise and place the yolks in a small bowl.
2. Mash the yolks with the tines of a fork, then mix in 1/4 cup mayonnaise, vinegar, chipotle, and salt. Stir until smooth. Add more mayonnaise if needed.
3. Fold the very finely diced apple into the yolk mixture. If you are using a large apple, you may not need all of it.
4. Fill the well of each egg with the filling, and then top with the finely chopped candied bacon.

Suggestions:

• Even if using an oven bacon pan, I suggest you line the pan with foil for easier cleanup.
• The amount of chopped bacon you place on top of each deviled egg is really up to you. I like to load mine up. You will have leftover candied bacon after making this recipe. Enjoy it for breakfast, or freeze it between layers of foil for later use.
• I always use extra-large eggs when making deviled eggs. In my opinion, when it comes to deviled eggs, bigger is always better.
• If you want to see my preferred method on How To Hard Boil Eggs, CLICK HERE. I share all of my tips and tricks for getting the perfect hard-boiled egg.
• Start out using 1/4 cup of mayonnaise in these deviled eggs. You can always add more if needed.
• The amount of ground chipotle you use in this recipe will determine how spicy these deviled eggs are. I suggest using 1/2 teaspoon for mild and 1 teaspoon for spicy.
• You will want to chop the apple very finely for this recipe. I remove the peel of the apple for a better texture, however, you may leave it on if you choose. The amount of finely diced apple used in this recipe may vary depending on the size of the apple and eggs used.

Improvements:

• Garnish the top of each deviled egg with finely chopped scallions or chives.
• If you like things really spicy, add a thin slice of fresh jalapeño or pickled jalapeño on top of each deviled egg.
• CLICK HERE to see over 50 of our mouth-watering deviled egg recipes.

Print

Yum

Apple & Chipotle Candied Bacon Deviled Eggs

Ingredients:

Chipotle Candied Bacon:
• 1 Pound Thick-Cut Bacon
• 1/4 Cup Light Brown Sugar, Packed
• 1 Tablespoon Dijon Mustard
• 1/2 Teaspoon Ground Chipotle
Deviled Eggs:
• 6 Extra-Large Hard-Boiled Eggs
• 1/4 Cup to 1/3 Cup Mayonnaise (Amount May Vary)
• 1 Tablespoon Apple Cider Vinegar
• 1/2 Teaspoon to 1 Teaspoon Ground Chipotle (1/2 Teaspoon for Mild & 1 Teaspoon for Spicy)
• Pinch of Kosher Salt
• 1 Apple, Peeled, Cored, & Very Finely Diced 

Directions:

Chipotle Candied Bacon:
1. Preheat oven to 350 degrees.
2. Place the bacon on the rack of an oven bacon pan or on a foil-lined baking sheet with a baking or cooling rack placed on top.
3. In a small bowl, whisk together the brown sugar, mustard, and ground chipotle.
4. Use a small spatula to evenly spread the brown sugar mixture on top of the bacon slices.
5. Bake for 20 to 30 minutes, or until the bacon is nice and crispy.
6. After the bacon has cooled, finely chop 4 to 6 pieces of the candied bacon.
Deviled Eggs:
7. Halve the hard-boiled eggs in half lengthwise and place the yolks in a small bowl.
8. Mash the yolks with the tines of a fork, then mix in 1/4 cup mayonnaise, vinegar, chipotle, and salt. Stir until smooth. Add more mayonnaise if needed.
9. Fold the very finely diced apple into the yolk mixture. If you are using a large apple, you may not need all of it.
10. Fill the well of each egg with the filling, and then top with the finely chopped candied bacon.

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Make sure to check out all of the other great #AppleWeek recipes below.

• Apple & Chipotle Candied Bacon Deviled Eggs by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Apple and Plum Crumble by Strawberry Blondie Kitchen
• Apple Pecan Salad with Maple Cider Vinaigrette by Everyday Eileen
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• Apple Pie Granola by Hezzi-D’s Books and Cooks
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• Apple Jamon Fontina Grilled Cheese by A Kitchen Hoor’s Adventures
• Easiest Apple Strudel Recipe by The Anthony Kitchen
• Baked Apple Pancake by A Day in the Life on the Farm
• Banana Apple Curry Soup by The Saucy Fig
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• Bourbon Apple Fizz Cocktail by Girl Abroad
• Bulgogi-Inspired Oven Beef Jerky by Culinary Adventures With Camilla
• Butterscotch Apple Oat Cookies by Family Around the Table
• Caramel Apple Salad by Daily Dish Recipes
• Caramelized Apple Wheatberry Porridge with Pepitas and Cranberries by The Baking Fairy
• Chai Spiced Apple Waffles by Jonesin’ For Taste
• Cider Glazed Roast Chicken by Kate’s Recipe Box
• Creamy Apple Cider Chicken Skillet by House of Nash Eats
• Chicken Sausage Stuffed Baked Apples by Cindy’s Recipes and Writings
• Cinnamon Sponge Charlotte Cake with Caramel Apples by Cooking with Carlee
• Creamy Beet & Apple Salad by Savory Moments
• Copy Cat Dairy Queen Apple Pie Blizzard by An Affair from the Heart
• French Apple Cake by Karen’s Kitchen Stories
• Glazed Chocolate Chip Apple Cake by Who Needs A Cape?
• Grandma’s Apple Butter by The Freshman Cook
• Granny Smith Pizza by Jolene’s Recipe Journal
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• Pork Tacos with Sweet Apple Slaw by The Redhead Baker
• Quick Applesauce for One by Shockingly Delicious
• Turkey Breast Roulade with Apple, Cornbread & Sausage Stuffing by Books n’ Cooks