| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 40 min |
| Yield: | 24 deviled eggs |
Ingredients
- Nonstick cooking spray, for the rack
- 4 pieces thick-cut bacon
- 1/4 cup maple syrup
- 1 tablespoon light brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne powder, optional
- 12 large eggs
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
Instructions
- For the bacon: Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper and fit with a cooling rack. Spray the cooling rack with nonstick spray. Lay the bacon out on the rack in an even layer. Mix the syrup, sugar, paprika and cayenne, if using, in a small bowl. Brush on both sides of the bacon. Bake until golden but still pliable, about 15 minutes, then flip and bake until darker and crisp, another 15 minutes. (The bacon will continue to crisp as it rests.) Remove to a plate and allow to cool completely in a single layer. Chop and set aside.
- For the eggs: Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. Process the yolks until it looks sandy. Add the mayo, Dijon, maple syrup, salt and pepper. Process until well blended and very smooth, about 1 minute, then transfer to a resealable plastic bag or piping bag. If using a resealable bag, use scissors to snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with the bacon and chives. Cover loosely and chill until ready to serve.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 138 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 100 mg |
| Sodium | 135 mg |
Reviews
They look great. I am trying to find out what the food processor Katie used to make the devil egg mixture. Does anyone know what the brand of it is?
Thanks in advance.
Thanks in advance.
My sons LOVED these!
It would be nice to see why this was rated the way it was!