Deviled Eggs with Candied Bacon

• Gluten free

• Produce

  • 1 1/2 tbsp Dill, Fresh

• Refrigerated

  • 12 Eggs, hard

• Condiments

  • 1/4 cup Mayonnaise
  • 1 tbsp Mustard, whole grain
  • 1 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 6 tbsp Brown sugar
  • 1 tsp Cayenne pepper
  • 1 tsp Cinnamon
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Cider vinegar

Found on mantitlement.com

Ingredients

• 6 T. brown sugar
• 1 t. cayenne pepper
• 1 t. cinnamon
• 12 hard boiled eggs, sliced lengthwise
• ¼ cup to a ½ cup of mayonnaise
• 1 T. whole grain mustard
• 1 1 /2 T chopped fresh dill, plus more for garnish
• 1 T. cider vinegar
• 1½ t. worcestershire sauce
• ½ t. kosher salt

Directions

• Preheat the oven to 350 degrees.
• Lay out the bacon on a wire rack over a foil lined baking sheet. Sprinkle half the brown sugar mixture over the bacon and place in the oven for 10 minutes. Take the bacon out, flip over and top with the rest of the brown sugar mixture. Place back in the oven for another 10 minutes.
• Let cool, then chop into small pieces.
• Pop the yolks out of the hard boiled eggs and put in a medium bowl along with the mustard, dill, vinegar, worcestershire sauce, mustard, salt and ¾ of the candied bacon.
• Start by adding ¼ cup of mayonnaise to the egg yolk mixture and stir until well blended. Add in more mayonnaise if you need the mixture creamier.
• Fill the eggs with a heaping teaspoon of the yolk mixture and top with fresh dill and remaining candied bacon.

Nutrition