Congrats to "charychild," our March giveaway winner!
|Beautiful Easter Eggs, courtesy of Mrs. B. Lyons of Sharpsburg, Georgia|
Got eggs? Easter is days away and no matter how you celebrate it, almost everyone ends up with extra boiled eggs stuffed in the fridge. Some get eaten up as is, and some chopped into egg salad. Our favorite way to eat them is as deviled eggs, and last year we found the best recipe we'd ever tasted, hands down. A friend referred me to candied bacon and eggs at the cookingchanneltv.com. This wonderful idea comes from popular television chef, Kelsey Nixon.
Candied Bacon Deviled Eggs has the best of both worlds: sugar and bacon. Although I'm not quite as on board the bacon train as I used to be, the little crumbled candied bacon bits on these eggs turn them from ordinary into a heavenly snack or side dish. This year, I've already made plans to make my bacon-loving minions happy and treat them to this tasty idea. Give it a try and enjoy the compliments all weekend long. Happy Easter!
Candied Bacon Deviled Eggs
3-4 strips of bacon
1/2 tablespoon of brown sugar
pinch of cayenne
pinch of cinnamon
For Deviled Eggs:
Your choice recipe
Preheat the oven to 350 degrees. Spread a piece of aluminum foil over a cookie sheet. Mix spices and rub down both sides of your bacon strips. Bake 8-10 minutes, turn over, and bake 8-10 minutes more until bacon is dark and crispy. Be careful not to let it burn. When cool, chop bacon into small pieces. Add 3/4 of the bacon to your favorite deviled eggs recipe, and sprinkle the rest of the bacon over the tops of your filled egg whites. Delicious!
Original recipe resource can be found at: