Sriracha Deviled Eggs With Candied Bacon

Sriracha Deviled Eggs With Candied Bacon
3.1 from 7 ratings
A little spicy, a little sweet, and a little salty, these deviled eggs are the absolute ultimate way to shake up your Easter dinner.This recipe is courtesy of McCormick.
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoon sriracha seasoning (preferably mccormick gourmet), divided
  • 2 slices bacon
  • 6 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  1. Preheat oven to 350 F.
  2. Mix brown sugar and 1 teaspoon of the seasoning in small bowl.
  3. Coat bacon with seasoning mixture.
  4. Arrange bacon slices in single layer on foil-lined 15-10-1-inch baking pan.
  5. Bake 10–15 minutes, or until brown and crisp.
  6. Cool completely.
  7. Slice eggs in half lengthwise.
  8. Remove yolks; place in small bowl.
  9. Mash yolks with fork or potato masher.
  10. Crumble bacon.
  11. Stir in mayonnaise and remaining 1/2 teaspoon seasoning until smooth and creamy.
  12. Spoon or pipe yolk mixture into egg white halves.
  13. Sprinkle with crumbled bacon and additional seasoning, if desired.
  14. Serve immediately or refrigerate until ready to serve.