Deviled eggs are good. Deviled eggs topped with candied bacon are unforgettable. Texas Roadhouse took a classic party appetizer and added a sweet, smoky crunch that makes them completely addictive. Now you can make them anytime you want.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
What makes the Texas Roadhouse Deviled Eggs so good?
People don’t usually go to a restaurant just for the deviled eggs, do they? But if your local Texas Roadhouse has them on the menu, you just might!
What makes the Texas Roadhouse Deviled Eggs so addictive is not the classic filling made with heavy mayonnaise, sweet pickle relish, mustard, and seasonings, no matter how great it tastes. No, what customers can’t get enough of is the candied bacon on top. It adds the perfect sweet, smoky crunch that keeps people talking.
Sadly, not every Texas Roadhouse location offers Deviled Eggs. So, if yours doesn’t, this copycat version lets you enjoy the same crave-worthy appetizer at home anytime you want.
Ingredients and their roles in this recipe
For the candied bacon, you’ll need:
- Real bacon bits – the base for the candied bacon with its smoky and savory flavor and satisfying crunch. I start with these because they are dehydrated, contain less fat, and have a better texture than fresh bacon bits.
- Light brown sugar – provides a more complex sweetness than white sugar.
- Garlic powder – adds a mild aroma, balancing the sweetness of the brown sugar.
- Onion powder – rounds out the seasoning with more aromatics.
For the deviled eggs, you’ll need:
- Hard-cooked eggs – the whites serve as the base of the dish while the yolks add flavor and richness to the filling.
- Heavy mayonnaise – gives the filling an extra-creamy mouthfeel.
- Mustard – cuts through the richness of the mayo and egg yolks with its acidity, preventing the filling from tasting flat.
- Sweet pickle relish – adds a sweet, tangy component to the filling.
- Onion powder – acts as a savory aromatic that balances out the richness of the yolks and mayo.
- Garlic powder – provides another savory layer of flavor.
For garnishing this Texas Roadhouse Deviled Eggs recipe, you’ll need:
- Paprika powder- a classic deviled egg garnish that adds color and a mild earthiness.
- Candied bacon, from the recipe above – the stars of the show. Top the deviled eggs with a savory, smoky, sweet, and crunchy component.
- Parsley – adds color and a touch of freshness, brightening the dish.
How to make Texas Roadhouse Deviled Eggs
To prepare the candied bacon:
- Preheat your oven to 350°F.
- Place a silicone mat on a baking sheet and set it aside.
- In a small mixing bowl, stir together the bacon bits, light brown sugar, garlic powder, and onion powder.
- Spread the seasoned bacon bits on the silicone mat-lined baking sheet.
- Bake the bacon until the sugar starts to caramelize, about 8 to 10 minutes. Keep an eye on the bacon to prevent it from burning.
- Place the baking tray on a wire rack to cool.
To prepare Deviled Eggs like Texas Roadhouse:
- Peel the hard-boiled eggs and slice them in half lengthwise.
- Remove the yolk, being careful not to tear the egg white. Place the yolks in a medium mixing bowl.
- Plate the egg whites on the serving dish.
- Use a fork to mash the egg yolks until smooth.
- Add the heavy mayo, mustard, sweet pickle relish, onion powder, and garlic powder and stir well.
- Taste and adjust seasoning, if necessary.
- Transfer the egg yolk mixture to a piping bag and fill the egg whites. If you don’t have a piping bag, use a spoon.
- Chop the candied bacon into small pieces and sprinkle it over the deviled eggs.
- Garnish the eggs with a dusting of paprika and a sprinkle of finely chopped parsley.
- Cover the eggs loosely with plastic wrap and chill for at least an hour before serving.
What to serve with deviled eggs
Balance your party table with a selection of light, bright appetizers. Here are a few good ones to try.
Cool Whip Fruit Dip – This one is super simple and light. Sweetened Cool Whip and tangy sour cream, combined with a touch of vanilla, make a refreshing dip for sliced fruit, berries, and Nilla Wafers.
Air Fryer Shrimp Tempura – Cut out the oil while keeping all the flavor with this easy Shrimp Tempura-style recipe made in the air fryer. These shrimp are crunchy, tender, and delicious served with your favorite dipping sauce.
Hooters’ Fried Pickles – These addictive pickle nickels have the crunchiest buttermilk batter and just the right amount of zing from the sliced dill pickles. Don’t forget to serve them with a bowl of your favorite dipping sauce.
Make-ahead and storage tips for this Texas Roadhouse Deviled Eggs recipe
Streamline your prep time on the day of the party by using these make-ahead tips and storage tips:
- Make the filling the day before to allow the flavors to meld. Store the filling in an airtight container, and keep the unfilled egg whites on a plate covered with plastic wrap to prevent drying.
- Save time by peeling the hard-boiled eggs the day before and keeping them in an airtight container for up to two days.
- Prepare the candied bacon up to a day before and keep it in a covered container in the fridge.
Just to be safe, discard any deviled eggs you serve; any extras you didn’t serve can last up to 24 hours, tightly covered, in the fridge.
We do not recommend freezing deviled eggs.
More copycat recipes for Texas Roadhouse appetizers and sides
Check out more of my easy appetizer recipes to make for any fun occasion.
Texas Roadhouse Deviled Eggs
Ingredients
Candied Bacon
- 1/3 cup real bacon bits (Costco ones are great; these need to be larger-sized)
- 2 teaspoons brown sugar
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
Deviled Eggs
- 12 hard-cooked eggs
- 1/2 cup heavy mayonnaise
- 2 teaspoons mustard
- 3 teaspoons sweet pickle relish
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika for garnish
- 1/4 teaspoon finely chopped parsley for garnish
Instructions
- Preheat the oven to 350°F. Line a baking sheet with a silicone mat.
- In a small bowl, combine the bacon bits, brown sugar, garlic powder, and onion powder. Mix well.
- Transfer the mixture to the prepared baking sheet and spread it out in an even layer. Bake until the sugar begins to caramelize, about 8 to 10 minutes. Remove from the oven and let cool on the baking sheet.
- Peel the hard-cooked eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
- Mash the yolks with a fork until smooth. Add the mayonnaise, mustard, sweet pickle relish, onion powder, and garlic powder. Stir until the mixture is creamy and fully combined. Taste and adjust the seasoning if needed.
- Pipe or spoon the yolk mixture evenly into the egg white halves.
- Chop the cooled candied bacon into small pieces if needed and sprinkle it generously over the filled eggs.
- Lightly dust the tops with paprika and finish with a sprinkle of finely chopped parsley. Refrigerate until ready to serve. For best flavor and texture, serve within 24 hours.
Leave a Reply