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How to make Sriracha devilled eggs with candied bacon

Yield = 24
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 2 middle bacon rashers, rind removed
  • 1 tablespoon maple syrup
  • 1 tablespoon brown sugar
  • 12 hard-boiled eggs, peeled
  • 1/2 cup (120g) whole-egg mayonnaise
  • 1 tablespoon Sriracha chilli sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons finely chopped tarragon
  • 1 tablespoon finely chopped chives

Method

  • Step 1 Preheat oven to 200C. Line a baking tray with baking paper. Combine the bacon, maple syrup and brown sugar in a bowl. Arrange over the lined tray. Bake in preheated oven, turning occasionally, for 10-12 minutes or until crisp and caramelised. Remove from oven and set aside on the tray to cool.
  • Step 2 Cut each egg in half lengthways. Spoon the egg yolks into a medium bowl. Use a fork to mash until smooth. Add the mayonnaise, chilli sauce, mustard, tarragon and chives, stir to combine. Season with salt and pepper.
  • Step 3 Spoon mixture into a piping bag fitted with a 1cm fluted nozzle. Pipe egg yolk mixture evenly among the cavity of each egg white. Finely chop the candied bacon. Sprinkle over each egg to serve. Place on a serving platter. Serve immediately.