That’s right…look who just got a little boojie with these bad boys. Take the old deviled egg recipe and step it up a couple notches. You’d be surprised with the number of different ways you can make deviled eggs. With these ones, the brown sugar bacon really lets the fam know you’re not playing around with this appetizer!
- 18 eggs
- 8 pieces of bacon
- 2 tsp. chili powder
- 1/4 cup brown sugar
- 1/3 cup mayonnaise
- 1/3 cup mustard
- 2 tbsp. of scallions or chives for garnish
- 18 cherry tomatoes, cut in half
- 1 tbsp. paprika for garnish
- Preheat the oven to 375°F.
- Line a large rimmed baking sheet with aluminum foil.
- Place a large cooling rack on a foil lined baking sheet.
- Arrange bacon slices in a single layer on the rack.
- In a small mixing bowl, combine the brown sugar and chili powder. Coat 2 tbsp. Of the brown sugar mixture evenly on one side of bacon.
- Bake until bacon is crisp, about 20-25 minutes. Transfer to paper towels to drain and set aside.
- Place eggs in a single layer in a large saucepan and cover with cool water by 1 inch.
- Heat on high until water begins to boil.
- Turn heat to low and continue to cook for 1 minute.
- Remove from heat and leave covered for 12 minutes.
- Once bacon has cooled, break down bacon into crumbles. Note: You can choose to set aside a couple bigger pieces of bacon to stick on the top of each egg halve.
- Transfer cooked eggs to a bowl of ice water and allow to cool completely.
- Crack egg shells under cool water, dry, set aside.
- Slice eggs lengthwise, gently remove yolk halves and place in a mixing bowl. Set egg white halves on a serving dish.
- Using a fork, mash the yolks into a fine crumble.
- Add mayonnaise & mustard to egg crumble and mix together until you get a creamy consistency.
- Pipe or spoon mixture into egg white halves.
- Top with paprika, tomatoes, bacon & scallions or chives. Serve and Enjoy.