These tangy deviled eggs have a bit of heat with the addition of cayenne pepper in the yolk and on the bacon. A great appetizer to serve at a party in any season.
- 1 1/2 tbsp light brown sugar
- 1/3 tsp Cayenne pepper (more or less depending on how much heat you want)
- 2 pinches of ground cinnamon
- 3-4 strips of thick cut bacon
- 8 large hardboiled eggs
- 1/4 cup mayonnaise
- 3 teaspoons whole grain mustard
- 1 tablespoon finely chopped fresh dill, plus some for garnishing
- 1 tablespoon cider vinegar
- 1 teaspoon Worcestershire sauce
- 2 scallions, minced
- 1/2 teaspoon kosher salt
- Paprika, for garnish
Preheat the oven to 350℉.
In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack over a baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 8 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 8 more minutes. Remove the bacon from the oven and let it cool. When the bacon is cool, mince it and set aside, save a quarter of it for garnishing the eggs.
Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/3 teaspoon cayenne, the green onions and the minced bacon in a bowl. Season with the salt.
Slice the eggs in half lengthwise. Remove the yolks and add them to the bowl with the mayonnaise mixture. Mash and mix together, using a fork, until smooth.
I like to pipe the egg yolk mixture into the egg whites. Sprinkle with paprika, the extra bacon bits and dill before serving.