November 2nd: Deviled Egg

Bourbon Candied Bacon Deviled Eggs   

Candied Bacon:

2 Tbsp. brown sugar

¾ tsp. Dijon mustard

½ tsp. maple syrup

1/8 tsp. salt

2 tsp. bourbon, optional

4 thick-sliced bacon strips

Eggs:

12 hard cooked large eggs

¾ c. mayonnaise

1 Tbsp. maple syrup

1 Tbsp. Dijon mustard

¼ tsp. pepper

¼ tsp. ground chipotle pepper

Minced fresh chives

Preheat oven to 350. In a bowl, mix sugar, mustard, syrup and salt. If desired, stir in bourbon. Coat bacon with sugar mixture. Place on rack in foil-line 15x10x1” baking pan. Bake 25-30 minutes or until crisp. Cool completely. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Add mayonnaise, syrup, mustard and both types of pepper; stir until smooth. Chop bacon finely. Fold half into egg mixture. Spoon or pipe into egg whites. Sprinkle with remaining bacon and the chives. Refrigerate, covered, until serving. Makes 2 dozen.

107 calories; 9g fat; 97mg chol; 142mg sodium; 2g carb; trace fiber; 4g pro.