Sriracha devilled eggs with candied bacon

Sweet candied bacon tempers the heat of these spicy devilled eggs.

Recipe «Sriracha devilled eggs with candied bacon» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 middle bacon rashers, rind removed, 1 tbsp maple syrup, 1 tbsp brown sugar, 12 hard-boiled eggs, peeled, 1/2 cup whole-egg mayonnaise , 1 tbsp Sriracha chilli sauce, 1 tsp Dijon mustard, 2 tsp finely chopped tarragon , 1 tbsp finely chopped chives.

Ingredients:

• 2 middle bacon rashers, rind removed 
• 1 tbsp maple syrup 
• 1 tbsp brown sugar 
• 12 hard-boiled eggs, peeled 
• 1/2 cup whole-egg mayonnaise 
• 1 tbsp Sriracha chilli sauce 
• 1 tsp Dijon mustard 
• 2 tsp finely chopped tarragon 
• 1 tbsp finely chopped chives 

Instructions

1. Preheat oven to 200C. Line a baking tray with baking paper. Combine the bacon, maple syrup and brown sugar in a bowl. Arrange over the lined tray. Bake in preheated oven, turning occasionally, for 10-12 minutes or until crisp and caramelised. Remove from oven and set aside on the tray to cool.
2. Cut each egg in half lengthways. Spoon the egg yolks into a medium bowl. Use a fork to mash until smooth. Add the mayonnaise, chilli sauce, mustard, tarragon and chives, stir to combine. Season with salt and pepper.
3. Spoon mixture into a piping bag fitted with a 1cm fluted nozzle. Pipe egg yolk mixture evenly among the cavity of each egg white. Finely chop the candied bacon. Sprinkle over each egg to serve. Place on a serving platter. Serve immediately.