Deviled Eggs with Candied Bacon & Pecans
Deviled eggs are the ultimate classic appetizer for brunch, holidays, lunch, dinner, parties, gatherings, you name it... It's packed with flavorful and so darn delicious!
Ingredients
- 6 Large eggs
- ½ tsp Kosher salt
- ¼ cup Jicama diced
- 6 slices Thick-cut Bacon
- ¼ cup Pecans chopped
- ⅓ cup Light brown sugar divided
- ⅓ cup Mayonnaise
- 1 tbsp. Dijon mustard
- 1 tbsp. Sweet gherkins juice
- ½ tsp White pepper
- 2 tbsp. Chives chopped
- 1 tsp Red pepper flakes
- ½ tsp Freshly ground black pepper
Instructions
- In a medium saucepan, cover the eggs with water. Bring to a boil and remove from the heat. Let the eggs steep in the water for 12 minutes. In the meantime, prepare an ice bath. Using a combination of cold water and ice.
- Drain the eggs and run under cold water. Transfer the eggs to the ice bath and allow to chill.
- Preheat the oven to 375 degrees F. Line a large baking sheet with aluminum foil. In a mixing bowl, mix together 1/4 cup of brown sugar, freshly ground black pepper, and red pepper flakes. Sprinkle the mixture on both sides of the bacon. Place the bacon in a single row on the prepared baking sheet. Bake for 18-25 minutes or until the brown sugar has melted and the bacon is crispy.
- Heat a skillet to medium-high heat. Chop up the pecans and add them to the skillet along with the remaining brown sugar. Stir constantly until the sugar melts. Transfer to a greased piece of aluminum foil. Set aside.
- Remove the eggs from the ice bath. Crack and peel off the outer shell. Cut the eggs in half lengthwise. Gently remove the yolk and transfer to a bowl.
- Gently remove the yolk and transfer to a bowl. Mash with a fork. Add in the white pepper, salt, jicama, mayo, sweet gherkin juice, Dijon mustard, and chives.
- Using a pastry bag, pipe the yolk mixture into the whites. Top off the deviled eggs with the candied pecans. Serve immediately with the candied bacon in the center.