This is my most asked-for appetizer for parties and get togethers. Fun fact: I do not like deviled eggs.
For the bacon:
6 pieces of bacon
3 tbs brown sugar
1 tbs maple syrup
1 tbs of chili garlic sauce
Dash of paprika and garlic or onion powder
For the eggs:
1 dozen eggs
1 cup olive oil mayonnaise
1 tbs Dijon mustard
1/2 tsp whole grain mustard
1 tsp of maple syrup
kosher salt to taste and a generous amount of cracked black pepper
Place bacon on a wire rack on a cookie sheet in a cold oven. Turn to 400 degrees and after about 10 minutes, baste the bacon (both sides) with the syrup/sugar mix. Continue to cook until the sugars get sticky and the bacon is slightly crispy.
For the eggs: add them to cold, salted water and turn the heat on until they boil. Once at a rolling boil, cover and remove from heat. Set a timer for 9 minutes. Then strain and let cool just enough to peel. I like to tap both sides of the egg to peel and then roll them. Everyone has a tip about the best way to get easy peel eggs; I’ve tried a bunch of tricks. It seems it’s just up to the batch.
Scoop out yolks and add to a food processor and mix into a sandy texture. Add the mayo, syrup, mustard, S&P and blend. I use a piping bag and tip to fill the eggs with the mixture. Sprinkle the eggs with paprika, (even a pinch of cayenne) and then snip chives over the top. Chill before serving. Take to a party where everyone loves them except you. Bwah!