more devilish deviled eggs

Ingredients:

Deviled Eggs:

• 6 large eggs 

• 4 mayonnaise 

• 1 tsp Dijon mustard

• 3/4 tsp white wine vinegar 

• 1 tbsp sweet relish 

• salt and pepper to taste 

Candied Maple Bacon Crumble: 

• ½ lb – 1 lb of fresh cut bacon 

• ¼ - ½ c coconut sugar

• ¼ - ½ c Stewart’s maple syrup

Instructions:

• Prepare your maple bacon crumble using this recipe. Once cool, crumble or dice 2-3 strips of prepare bacon into small pieces. Set aside.

• In a medium pot, cover eggs with water and bring to a rolling boil. Cover pot and allow eggs to cook for 12 minutes.

• Submerge hard boiled eggs in ice bath and allow to cool 10-20 minutes.

• Once cool, peel and sliced lengthwise. Remove egg yolks and place them in a separate bowl.

• Combine egg yolk, mayonnaise, mustard, vinegar, salt and pepper. Mix/whisk until smooth.

• Using a pastry bag or spoon, fill egg white “cups” with filling mixture.

• Top with crumbled maple bacon and enjoy!

Tips:

• Use older eggs or add a little vinegar to water to make egg peeling easier.

• Substitute sweet relish for dill for a more savory flavor.