Candied Bacon Jalapeño Deviled Eggs

🧂 Ingredients

• 4 Strips Thick Cut Bacon
• Dark Brown Sugar
• Maple Syrup
• Cayenne Pepper
• 6 Eggs
• 4 tablespoon Mayonnaise
• 1 tablespoon Yellow Mustard
• ¼ tablespoon Garlic Powder
• ¼ teaspoon Onion Powder
• ⅛ Cup Chopped Pickled Jalapeños
• 1 tablespoon Pickled Jalapeño Juice, from jar
• Salt and Pepper to taste
• Paprika for garnish
• Sliced Green Onion for garnish

Instructions

• 1 Preheat the oven to 380°f on Convection Bake.
• 2 Lay bacon strips on an oiled broiler pan.
• 3 Brush the top of each strip with maple syrup
• 4 Sprinkle with dark brown sugar.
• 5 Bake for about 9 minutes or until bacon is beginning to crisp up.
• 6 Remove pan and flip bacon.
• 7 Brush this side with maple syrup then sprinkle dark brown sugar and cayenne
  pepper.
• 8 Bake for an additional 6-7 minutes or until edges begin to darken and bacon is
  caramelized.
• 9 Cool the bacon strips on a cooling rack and and dice once completely cooled.
• 10 Place eggs in a pot with cold water and bring to a boil.
• 11 Turn off the heat and allow the eggs to sit for 12 minutes.
• 12 Drain hot water and transfer the eggs to ice cold water allowing them to rest
  for 10 minutes.
• 13 Peel the eggs and slice them in half.
• 14 In a large mixing bowl stir together egg yolks and remaining ingredients.
• 15 Using a plastic bag or piping tool, pipe the filling back into the eggs.
• 16 Garnish the eggs with sliced green onion and paprika.

Nutrition Info