Southern Smoky Deviled Eggs with Spicy Candied Bacon

Allergens

Eggs, Dairy (Mayonnaise)

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 2 teaspoons yellow mustard
• 1 teaspoon white vinegar
• Salt and pepper, to taste
• 4 slices bacon
• 1 tablespoon light brown sugar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon smoked paprika
• 2 green onions, thinly sliced

Instructions

1. Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, remove from heat and let sit for 10 minutes.
2. In the meantime, preheat a small grill or grill pan over medium heat. Cook bacon slices until slightly crisp, about 3 4 minutes per side.
3. Remove bacon from heat and sprinkle with brown sugar. Return to grill and cook for another 1 2 minutes, until the sugar melts into a glaze.
4. Transfer bacon to a plate and let cool. Finely chop and mix with red pepper flakes and smoked paprika in a small bowl. Set aside.
5. Remove eggs from saucepan and place them in an ice water bath to stop the cooking process. Once cool, peel and cut in half lengthwise. Remove yolks and place them in a separate bowl.
6. Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper. Fill each egg white with the mixture using a piping bag or a spoon.
7. Top each egg with a pinch of spicy candied bacon, green onions, and serve immediately.

Chef’s Insight

For an extra smoky flavor, try using applewood-smoked bacon.

Notes

Adjust the amount of red pepper flakes to your desired spice level.