Sweet Potato Deviled Eggs with BBQ Bacon

There’s something so comforting about deviled eggs. They’re little bites of creamy goodness that feel just a bit indulgent but are always welcomed on a holiday table. This year, I wanted to put a warm, autumnal spin on them — and the result? Sweet Potato Deviled Eggs with BBQ Bacon.

The filling is rich and creamy thanks to smooth sweet potato purée, lightly seasoned with Dijon mustard and a touch of smoky Sweet Mesquite seasoning. But here’s the magic: folding some of the crumbled candied bacon right into the mix and topping each egg with a crisp piece gives it that perfect sweet-and-salty balance. Every bite is a little reminder of cozy kitchens, laughter around the table, and the joy of sharing food with people you love.

Ingredients

• 10 large eggs

• 3–4 slices bacon

• Sweet Mesquite seasoning, enough to coat bacon and mix into filling

• ½ cup sweet potato purée (plain, cooked and smooth)

• ¼ cup mayonnaise

• 1½ tsp Dijon mustard

• Salt and pepper, to taste

• Optional: pinch smoked paprika or chopped chives for garnish

Instructions

1. Bake the bacon
   Preheat your oven to 375°F. Season the bacon generously on both sides with Sweet Mesquite seasoning. Bake until crisp and caramelized, about 15–20 minutes. Let it cool, then crumble 2 slices for the filling and cut the rest into small pieces for garnish.

2. Cook the eggs
   Place the eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath for a few minutes before peeling.

3. Prepare the filling
   Slice the eggs in half and scoop the yolks into a bowl. Mash them smooth and stir in the sweet potato purée, mayonnaise, Dijon mustard, and a little Sweet Mesquite seasoning. Fold in the crumbled bacon and season with salt and pepper.

4. Assemble the eggs
   Spoon or pipe the filling back into the egg whites. Top each one with a small piece of crisp bacon. Sprinkle with a pinch of smoked paprika or chopped chives if you like.

These deviled eggs are best served slightly chilled or at room temperature. The sweet potato makes them feel rich and comforting, while the smoky-sweet bacon adds a little celebration to every bite. They’re the kind of appetizer that feels both homey and special — a true Thanksgiving delight.