BOURBON CANDIED BACON DEVILED EGGS
At our house, it doesn't get any better than deviled eggs with bacon-bourbon candied bacon, that is. See if you can resist them. We can't. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 142mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
THE BEST DEVILED EGGS
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 7
Steps:
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
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