Honeyed-Bacon Deviled Eggs

Sweet, smoky, and seriously delicious, our Honeyed-Bacon Deviled Eggs are made with Herbes de Provence Olive Oil, Bianco White Balsamic, Cloister Honey, and Dijon Mustard. Find all the gourmet essentials in our Dress for Success Gift Basket. Perfect for Easter brunch!

Serves 6 

Ingredients: 

4 slices of bacon 

2 tablespoons Cloister Honey 

6 hard-boiled eggs, peeled and halved 

4 tablespoons mayonnaise 

1 tablespoon Edmond Fallot Dijon Mustard 

1 Tbs. Herbs de Provence Infused Olive Oil

1 Tbs. Bianco Infused White Balsamic Vinegar

Fleur de Sel, to taste 

Pinch Smoked Paprika 

Fresh chopped chives, for garnish 

Instructions 

Preheat the oven to 350°F and line a large baking sheet with aluminum foil. 

Place the slices of bacon on the prepared baking sheet and brush each slice with honey. 

Place the baking sheet in the oven and bake for 15 minutes or until crisp, flipping the bacon halfway through. Remove the bacon from the baking sheet and set aside to cool. Once cooled, cut into bite-sized pieces. 

Place the cooked egg yolks into a medium bowl. Add the mayonnaise, mustard, Herbs de Provence Infused Olive Oil, and Bianco Infused White Balsamic Vinegar to the bowl and, using a fork, mash the yolks until smooth (you can also use your food processor). Season to taste with salt. 

Spoon or pipe the yolk mix into the halved eggs. Top each egg with bacon pieces and sprinkle with smoked paprika and chopped chives before serving.