Sriracha Deviled Eggs with Candied Bacon & Candied Jalapenos
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Sriracha Deviled Eggs with Candied Bacon & Candied Jalapenos

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "candied". I have made candied bacon before but never like this but my ways have now been changed.

BoredOfTheInternet

Ingredients

6-serving
  1. 1/4 lb Bacon Thick Sliced
  2. 1/8 Cup Brown Sugar
  3. 1 Tablespoon Rice Vinegar
  4. 1 Tablespoon Agave Nectar
  5. to taste Black Pepper
  6. 6 Eggs Hard Boiled , peeled
  7. 3 Tablespoons Sugar
  8. 3 Tablespoons Water
  9. 1 Jalapeno , sliced
  10. 1 Tablespoon Cream Cheese
  11. 1/6 Cup Miracle Whip
  12. to taste Sriracha
  13. 1 teaspoon Dijon Mustard
  14. 1/2 Tablespoon Rice Vinegar
  15. to taste Salt Pepper and
  16. Paprika

Method

45 mins
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    Start by making the candied bacon. Preheat the oven to 350 degrees

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    Mix the brown sugar, rice vinegar, agave nectar, and black pepper in a small bowl.

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    Place the bacon slices on cooling rack over a baking sheet. Bake for 5 minutes.

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    Flip the bacon slices and bake another 5 minutes.

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    Remove the bacon and brush both sides with the brown sugar mixture. Return to the oven and bake another 5 minutes.

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    Repeat the process every 5 minutes until the bacon is crisp as you like. I ended doing it 3 times for a total of 15 minutes.

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    Now make the deviled eggs. In a mug or bowl, microwave the sugar and water until the sugar is dissolved (1 - 2 minutes).

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    Place the sliced jalapeno in the sugar water and set aside.

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    Halve the eggs long ways, scoop out the yolks, place the yolk in a food processor, and put the egg whites on a serving tray.

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    Add the cream cheese, miracle whip, sriracha, and mustard to the food processor.

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    Process until a smooth paste. While the processor is running, slowly add the rice vinegar until the mixture is nice and smooth.

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    Scoop the yolk mixture back into the egg whites.

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    Chop up the candied bacon to your liking and add to the top of the egg whites.

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    Top each egg with a slice of the reserved jalapenos.

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    Garnish with paprika.

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