Deviled Eggs Recipe

Time45m

Serves6

whipped yolks, cream fraiche, candied bacon, maple bourbon

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Ingredients

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1
Prepare the Eggs
Place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 12-15 minutes. Once done, place eggs in an ice water bath to cool.
2
Make the Candied Bacon
Preheat the oven to 375°F (190°C). Lay bacon slices on a baking sheet and brush with maple syrup. Bake for 15-20 minutes until crispy. Allow to cool and chop into small pieces.
3
Prepare the Filling
Peel the cooled eggs and slice in half lengthwise. Remove the yolks and place them in a mixing bowl. Add cream fraiche, chopped candied bacon, bourbon, maple syrup, salt, and black pepper to the yolks. Whip until smooth.
4
Assemble the Deviled Eggs
Spoon or pipe the yolk mixture back into the egg whites. Garnish with chopped chives and additional candied bacon if desired.