Add a bold and flavorful twist to your classic deviled eggs with this Candied Jalapeno & Bacon Deviled Eggs recipe. Combining the smoky sweetness of brown sugar-coated bacon, the spice of pickled and candied jalapenos, and the creamy richness of seasoned yolks, this appetizer is perfect for gatherings or holiday feasts. Easy to make and packed with layers of taste, these deviled eggs are sure to impress!

Ingredients

• 7 boiled eggs, peeled
• 5 strips thick, center-cut bacon
• Boudreaux's Backyard Fire & Smoke Creole Seasoning, to taste
• 1 tbsp brown sugar
• 1/2 cup Blue Plate mayonnaise
• 1 tbsp Creole mustard
• 1 tbsp pickled jalapenos, finely diced
• Candied jalapeno slices (optional)

Directions

1. Preheat the oven to 350°F (175°C).
2. Prepare the bacon: Lay the bacon strips on a wire rack set over a cookie sheet. Sprinkle with Fire & Smoke Creole Seasoning and a light dusting of brown sugar. Bake in the preheated oven until your desired level of crispiness is achieved.
3. Prepare the eggs: Cut the boiled eggs in half lengthwise. Remove the yolks and press them through a medium-fine sieve into a bowl for a smoother texture.
4. Season and mix: Season the yolks with Fire & Smoke Creole Seasoning. Add the Blue Plate mayonnaise, Creole mustard, and finely diced pickled jalapenos to the bowl. Mix until well combined.
5. Fill the eggs: Spoon or pipe the yolk mixture into the egg white halves.
6. Top with bacon: Once the bacon has cooled, cut it into small strips and place on top of the filled eggs.
7. Optional garnish: Add candied jalapeno slices for an extra touch of sweetness and spice.