Deviled Eggs with Candied Bacon & Chives

Name: Deviled Eggs with Candied Bacon & Chives
Ingredients: 4 slices bacon, cut into ½-in [12-mm] pieces; 1½ tsp apple cider vinegar; 2 tsp packed dark brown sugar; 6 eggs; 2 Tbsp mayonnaise, best quality such as Hellmann’s, Best Foods, or Duke’s; 2 Tbsp mayonnaise, best quality such as Hellmann’s, Best Foods, or Duke’s; 2 Tbsp mayonnaise, best quality such as Hellmann’s, Best Foods, or Duke’s; 1 tsp Dijon mustard; ¼ tsp Worcestershire sauce; ⅛ tsp salt; ⅛ tsp freshly ground black pepper; Pinch of cayenne pepper; 2 tsp chopped fresh chives

Preparation info

Makes
12

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

A little sweet and crunchy bacon is a great way to jazz up classic deviled eggs. The only problem is that once you taste the candied bacon, you’ll be tempted to forget the eggs entirely and eat the bacon on its own. No worries—I’ve called for a little extra in the recipe so you won’t have to resist the temptation to sneak a few bites.

Ingredients

4 slices bacon, cut into ½-in [12-mm] pieces
1½ tsp apple cider vinegar
2 tsp

Starter
Gluten-free

Method

Set a small nonstick skillet over medium heat. Add the bacon to the pan and cook, stirring frequently, until crisp and well rendered, 5 to 7 minutes. Using a slotted spoon, remove the bacon from the skillet. Pour the fat into a bowl—you’ll use some of it later—and place the pan back on the stove (no need to clean it). Turn the heat to low and add 1 teaspoon of the vinega