Bourbon Candied Bacon Deviled Eggs
When it comes to food, southerners just get it right. They mix sweet and savory, aren’t afraid of a little spice, and really know what they’re doing when it comes to meat. From dips to turkey to sides, there’s a ragin’ cajun way to spruce up every part of your Thanksgiving spread.
- 2 tablespoons brown sugar
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- 1/8 teaspoon salt
- 2 teaspoons bourbon, optional
- 4 thick-sliced bacon strips
- 12 hard-boiled large eggs
- 3/4 cup mayonnaise
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon pepper
- 1/4 teaspoon ground chipotle pepper
- Minced fresh chives
- Preheat oven to 350°. In a small bowl, mix brown sugar, 3/4 teaspoon mustard, 1/2 teaspoon syrup and salt. If desired, stir in bourbon. Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely.
- Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, 1 tablespoon syrup, 1 tablespoon mustard and both types of pepper; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon or pipe into egg whites. Sprinkle with remaining bacon and the chives. Refrigerate, covered, until serving.