Dijon Deviled Eggs with Maple Candied Bacon

Jun 9, 2022
9 large eggs, hard boiled
6 Tbsp. mayonnaise
2-3 tsp. Hatch Dijon Mustard
1/4 tsp. kosher salt
1/8 tsp. smoked paprika
1/8 tsp. cayenne pepper
for the maple candied bacon:
1 lb. thick cut bacon
3 Tbsp. maple syrup
3 Tbsp brown sugar
1 Tbsp. Hatch Dijon Mustard
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper

for the deviled eggs:
Peel the eggs and slice each one in half lengthwise
Scoop the yolks into a food processor. Place the whites on a serving platter
Pulse the yolks a couple of times and add mayo, mustard, salt, paprika and cayenne pepper
Pulse until smooth and scoop the filling back into the egg whites. Top with crumbled maple bacon
for the maple candied bacon:
Line a baking sheet with foil. Set a large oven-safe cooling rack on top of the foil
Lay the bacon in a single layer on the rack and bake at 400 for about 10 minutes
In a small bowl, combine maple syrup, brown sugar, mustard, salt and cayenne pepper.
Brush about half of the maple syrup mixture onto the bacon and bake another 10 minutes. Remove from the oven, flip bacon over, and brush with remaining maple mixture
Cook another 5 minutes, until just crisp. With tongs, remove to a sheet of wax paper
Allow to cool 15-20 minutes and chop into pieces or crumble.

Click here for Hatch Dijon Mustard

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