Devil's Candy Recipe

Place 6 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat.

Once boiling, cover the pan, remove from heat, and let sit for 10–12 minutes for fully set yolks. Meanwhile prepare an ice bath (bowl of ice and water).

After the rest period, transfer eggs to the ice bath and cool for at least 5 minutes to stop cooking and make peeling easier.

Peel the eggs carefully. Slice each egg lengthwise and gently remove yolks into a medium bowl. Reserve the whites on a serving platter.

Make the filling

Mash the reserved yolks with a fork until crumbly. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon fresh lime juice, and 1 tablespoon finely chopped pickled jalapeño. Mix until smooth and creamy. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust heat/salt as desired.

Using a spoon or piping bag fitted with a round or star tip, fill each egg white half with the jalapeño yolk mixture. Fill generously to create a slight mound on each egg (6 deviled eggs).

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top (if you don't have a rack, place bacon directly on foil; you may need to drain some fat midway).

Lay 6 slices of thick-cut bacon in a single layer on the rack. Evenly sprinkle 3 tablespoons brown sugar over the bacon slices and dust with 1/2 teaspoon coarsely ground black pepper. If you want extra heat, sprinkle 1/4 teaspoon cayenne over the bacon.

Bake in the preheated oven for 12–18 minutes, checking at 12 minutes. Bake until the bacon is crisp at the edges and the sugar has melted into a glossy, caramelized coating. Exact time depends on bacon thickness and oven; rotate pan once for even caramelization.

When done, transfer bacon to a sheet of parchment or a cutting board and let rest for 2–3 minutes to firm up. Crumble or chop into bite-sized pieces (you need about 3 slices-worth of crumbled bacon for topping).

Top each filled deviled egg with a small pinch of crumbled candied bacon (about 1/2 slice-equivalent per egg) placed in the center of the yolk mound.

Garnish each egg with a very thin fresh jalapeño slice (or pickled round) and a light sprinkling of smoked paprika for color and a tiny smoky note. Sprinkle the sliced chives evenly over the eggs.

Optionally serve with extra candied bacon on the side. Chill deviled eggs for at least 15 minutes before serving, or serve at cool room temperature. Store leftovers in an airtight container in the fridge for up to 2 days (keep bacon separate if you want it crisper).