Smoky BBQ Chipotle Deviled Eggs with Candied Bacon Crumbles

Allergens

Eggs, Bacon

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 2 tbsp BBQ chipotle sauce
• 3 slices bacon
• 1/4 cup brown sugar
• Salt and pepper, to taste

Instructions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat, cover, and let sit for 12 minutes.
2. While the eggs are cooking, preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
3. In a small bowl, combine the mayonnaise and BBQ chipotle sauce. Set aside.
4. Cook the bacon slices in a skillet over medium heat until browned. Drain on paper towels, then crumble.
5. In a separate bowl, mix the brown sugar with the crumbled bacon, stirring until evenly coated. Spread the mixture onto the prepared baking sheet, breaking apart any large clumps. Bake for 8 10 minutes, or until the sugar has melted and the bacon is crispy. Remove from oven and set aside to cool.
6. Once the eggs have finished cooking, immediately transfer them to a bowl of ice water to stop the cooking process and cool them down. Peel the eggs and slice in half, removing yolks into a mixing bowl.
7. Mash the yolks with mayonnaise BBQ chipotle sauce mixture, seasoning with salt and pepper to taste.
8. Fill each egg white half with the yolk mixture using a piping bag or a spoon. Top each filled egg with candied bacon crumbles.
9. Serve immediately and enjoy!

Chef’s Insight

To ensure the smoky flavor in this dish, use a good quality BBQ chipotle sauce that contains both smoke and heat elements.

Notes

For a crowd, double or triple the recipe as needed.