Smoky Garlic Deviled Eggs with Candied Bacon

Steps

1. Step 1

   Preheat your Traeger to 350°F with the lid closed for 15 minutes.

   15 min, hands-off · 350°F

2. Step 2

   Make the candied bacon: Set a wire rack over a baking sheet. Lay the bacon strips in a single layer on the rack. Sprinkle evenly with the brown sugar and a pinch of cayenne. Place the baking sheet on the grill grates and cook until the fat is rendered, the sugar is caramelized, and the bacon is crisp, about 15 to 20 minutes. Let cool completely, when cool enough to handle cut into 1-inch pieces.

   20 min · 350°F

   • 1/2 lb thick-cut bacon
   • 3 tbsp light brown sugar
   • 1 pinch cayenne pepper
3. Step 3

   Meanwhile, halve the hard-boiled eggs lengthwise. Pop the yolks into a medium bowl and arrange the whites on a serving platter.

   • 8 large eggs
4. Step 4

   Make the filling: Mash the yolks with a fork until no large lumps remain. Add 1/4 cup of the mayonnaise, the roasted garlic, smoked paprika, lemon juice, and red pepper flakes. Stir until smooth. If the filling looks dry or stiff, add more mayonnaise, 1 tablespoon at a time, until creamy and pipeable. Season with salt to taste.

   • 1/2 cup mayonnaise
   • 3 tbsp chopped roasted garlic
   • 1 tbsp smoked paprika
   • Juice of 1/2 lemon
   • 1/4 tsp red pepper flakes
   • kosher salt
5. Step 5

   Transfer the filling to a piping bag fitted with a large round or star tip. Pipe the filling generously into each egg white half.

6. Step 6

   Sprinkle the crushed Flamin' Hot Cheetos over the filled egg halves, covering the filling. Scatter the chives evenly over the top. Place one piece of candied bacon on each egg half. Serve immediately.

   • 2 cups Flamin' Hot Cheetos
   • 2 tbsp fresh chives

Where it’s from

Brought in from traeger.com · Nichole Dailey, Traeger

https://www.traeger.com/recipes/smoky-deviled-eggs-candied-bacon

Version 1, saved Oct 5, 2026