Sriracha Deviled Eggs With Candied Bacon
Sriracha Deviled Eggs With Candied Bacon
A little spicy, a little sweet, and a little salty, these deviled eggs are the absolute ultimate way to shake up your Easter dinner.This recipe is courtesy of McCormick.
Servings
6
Ingredients
- 1 tablespoon brown sugar
- 1 1/2 teaspoon sriracha seasoning (preferably mccormick gourmet), divided
- 2 slices bacon
- 6 hard-boiled eggs, peeled
- 1/4 cup mayonnaise
Directions
- Preheat oven to 350 F.
- Mix brown sugar and 1 teaspoon of the seasoning in small bowl.
- Coat bacon with seasoning mixture.
- Arrange bacon slices in single layer on foil-lined 15-10-1-inch baking pan.
- Bake 10–15 minutes, or until brown and crisp.
- Cool completely.
- Slice eggs in half lengthwise.
- Remove yolks; place in small bowl.
- Mash yolks with fork or potato masher.
- Crumble bacon.
- Stir in mayonnaise and remaining 1/2 teaspoon seasoning until smooth and creamy.
- Spoon or pipe yolk mixture into egg white halves.
- Sprinkle with crumbled bacon and additional seasoning, if desired.
- Serve immediately or refrigerate until ready to serve.