Pro tip: Keep your eggs from sliding around the plate by putting a little dab of filling underneath each one.
recipe 
yields
Makes 24 eggs
1 pound thick-cut cherry smoked bacon
1 tablespoon pepper
1 cup light brown sugar
12 hard-boiled eggs, halved, whites and yolks separated
2 tablespoons mayonnaise
2 tablespoons relish
1 tablespoon yellow mustard
1 tablespoon barbecue rub
1 tablespoon thinly sliced chives for garnish
Ingredients
For the pig candy
For the eggs
steps
For the pig candy
- Preheat oven to 375 degrees. Place a wire rack on a foil-lined baking sheet. Arrange the bacon on a wire rack and season with pepper. Sprinkle bacon with sugar. Bake until sugar has melted and bacon is crisp, about 25 minutes.
- Allow bacon to cool for 15 minutes, then transfer to a parchment and cool to room temperature
For the eggs
- In a large bowl, mash yolks with a fork, making sure to break them up finely.
- Stir in mayonnaise, relish, mustard, and your favorite barbecue rub. (Optionally, add chopped pig candy into the egg yolk mix for extra sweet crunch.)
- Pipe mix into empty halves and top with a chip of pig candy and a sprinkle of sliced chives.
Date Published: 02.28.25
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Recipe by
Christopher Prieto of Prime Barbecue in Knightdale, North Carolina
