Party Favors! Horseradish Deviled Eggs with Candied Bacon

by Sarah on September 20, 2009

MAKE THESE! MAKE THESE! MAKE THESE! MAKE THESE!

No really, make them. I may even stop blathering about candied bacon. I think I may have hit the peak, the summit, the ultimate, the apex, the ZENITH of candied bacon recipes. (I’m listening to my iTunes….”So Like Candy” by Elvis Costello just came on–eerie? No. It’s a sign that you should make candied bacon right NOW)

Gather your foodstuffs:

First, boil your eggs. This is how to make a PERFECT boiled egg: Place eggs in one layer in a pan. Cover with cold water. Bring just to a boil. IMMEDIATELY turn the pan to LOW and set the timer for EXACTLY 12 minutes.

After 12 minutes, remove the whole pan to the sink and let cold cold cold water run over them until the eggs are cool.

Do you know why the shells stick to the eggs sometimes? It’s because your eggs are too fresh. Weird, huh? So if you know in advance that you’re making deviled eggs or hard boiling eggs for Easter or something, buy them a week or two in advance. Those shells will slide right off and you won’t get ugly eggs like this poor guy.

See? Egg perfection. No gross green ring, no overcooked yuckyness.

And on to the bacon! Again. Sorry. Preheat the oven to 350*.
Lay the strips–I prefer thin bacon for this–on a rack over a foil-lined sheet pan.

Add the brown sugar to the cayenne pepper.

Mix it through with your fingers so there’s no cayenne clumps.

Sprinkle the sugar mixture onto the bacon slices.

Like so.

Then pat it down so it’s even on the whole slice.

Just for fun, we’re going to add black pepper.

Not too much, but an even coating.

Pop ‘em in the oven. I like to turn them every so often so they cook a little more evenly. They’re going to take about 20 minutes.

Back to the eggs now. Cut them in half, lengthwise, and separate the yolks from the whites.

Using a fork, mash the yolks.

Add mayo, mustard, horseradish.

Pepper, cayenne, salt, lemon.

Quarter a couple of green onions lengthwise, then chop finely.

Add to yolks. Stir through.

Fill a sandwich bag with the yolk mixture. Snip a tiny corner off and fill the egg whites, like you were icing a cake.

You can try to swirl it like an ice cream cone or just fill it. It will look good, either way.

Grind a bit of black pepper on top.

Remember that bacon? It’s done and cooled.

Cut it into 1/2 inch slices.

Get a kid to taste it to make sure it tastes good. I think the smile is a good sign.

Arrange a couple of bacon slices on the top of the eggs.

Mmm. Shiny bacon. Insert Homer Simpson drooling noises here.

You can go ahead and thank me in advance.

Try to save some for the guests! It’s hard, I know.

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Spicy Horseradish Deviled Eggs with Candied Bacon

For Candied Bacon:
1 pound thin sliced bacon
1 cup brown sugar
1 Tbsp cayenne pepper
2 tsp. black pepper

Preheat oven to 350*. Lay bacon slices on a rack placed over a foil-wrapped sheet pan. In a bowl, mix the sugar and cayenne. Sprinkle the bacon with the sugar mixture, then pat down so the sugar is evenly distibuted. Sprinkle with black pepper. Bake for about 20 minutes, until cripsy and browned. Turn the pan halfway to avoid burned spots.

When cool, cut into 1/2 inch slices and set aside.

For Deviled Eggs:
18 large eggs, hard boiled. See method above.
1/2 cup mayonnaise
1/4 cup dijon mustard
4 Tbsp. extra-hot horseradish
1 tsp. cayenne pepper
1 Tbsp. lemon juice
2 green onions, quartered lengthwise, then minced
salt and black pepper to taste

Slice eggs in half lengthwise and separate the yolks from the whites. Mash the yolks with a fork and mix in the mayo, mustard and horseradish. Mix in the cayenne and lemon, and add salt and pepper to taste. Stir in the onion.

Using a sandwich bag, pipe the yolk mixture into the egg white and grind a bit of black pepper on top.

Garnish with a 2 slices of candied bacon.


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