Deviled Eggs With Ancho Chili Candied Bacon Recipes

CHILI DEVILED EGGS

Steps:

• For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
• When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
• For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

DEVILED EGGS WITH ANCHO CHILI CANDIED BACON

Steps:

• 1. In a saucepan cover the eggs with cold water bring to a rolling boil. Cover and remove from heat and let them set for 12 minutes. Drain the eggs and gently shake to pan to crack the eggs. Fill with cold water and shake pan again. Let sit until eggs are cooled.
• 2. Drain and peel the eggs. Cut in half and scoop out the yolk and place in a bowl. Break up the yolks with a fork and mix with Miracle whip, mustard, salt and pepper.
• 3. Spoon or pipe into the whites. Set aside in fridge. Place the bacon on a foil lined baking sheet. Preheat oven 400 degrees. Mix the sugars and chili powder together. Sprinkle over the bacon.
• 4. Bake for 5 to 7 minutes until crispy. Remove from oven and let sit until cooled. Break into crumbs. Sprinkle crumbs over eggs.

BOURBON CANDIED BACON DEVILED EGGS

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.

DEVILED EGGS WITH CANDIED BACON

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
• Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
• Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
• Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
• Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
• Cook's Notes:.
• A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
• Plastic bags are a great tool to use in place of a piping bag, easy and disposable.

DEVILED BACON AND EGGS

Steps:

• Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.
• Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.
• Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.
• Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.

DEVILED EGGS WITH CANDIED BACON

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
• Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
• Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
• Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
• Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
• Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
• Plastic bags are a great tool to use in place of a piping bag, easy and disposable.