Bourbon Candied Bacon Deviled Eggs
At our house, it doesn’t get any better than deviled eggs with bacon—bourbon candied bacon, that is. See if you can resist them. We can’t. —Colleen Delawder, Herndon, Virginia
Ingredients
- 2 tablespoons brown sugar
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- 1/8 teaspoon salt
- 2 teaspoons bourbon, optional
- 4 thick-sliced bacon strips
- eggs:
- 12 hard-boiled large eggs
- 3/4 cup mayonnaise
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon pepper
- 1/4 teaspoon ground chipotle pepper
- Minced fresh chives
Directions
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1Preheat oven to 350°. In a small bowl, mix brown sugar, 3/4 teaspoon mustard, 1/2 teaspoon syrup and salt. If desired, stir in bourbon. Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely.
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2Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, 1 tablespoon syrup, 1 tablespoon mustard and both types of pepper; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon or pipe into egg whites. Sprinkle with remaining bacon and the chives. Refrigerate, covered, until serving.
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