Independence Day is a little special for me this year because I finished my last chemotherapy treatment for my breast cancer this past week. It’s a huge hurdle to have crossed.
And although I’m still feeling the after effects, although I still have more treatment to go, I’m taking a break from anything serious about it and simply celebrating!
We went to my sister-(and brother)-in-law’s for a party over the weekend and even though I was granted a reprieve from contributing anything, I decided surely I could manage deviled eggs.
But I couldn’t leave well enough alone and gussied them up with candied bacon. A little over the top, perhaps, but I’m celebrating!
Bourbon Candied Bacon Deviled Eggs
Makes 2 dozen
For the Candied Bacon:
2 tablespoons brown sugar
3/4 teaspoon Dijon mustard
1/2 teaspoon maple syrup
1/8 teaspoon salt
2 teaspoons bourbon, optional (oh, go ahead!)
4 thick-sliced bacon strips
For the Eggs:
12 hard-cooked large eggs
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon pepper
Dash of hot sauce
Preheat oven to 350°. In a small bowl, mix the brown sugar, the mustard, the syrup and salt. If you want, add the bourbon. We're celebrating! Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely.
Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, sour cream, syrup, mustard, pepper and hot sauce; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon into egg whites. Sprinkle with remaining bacon. Refrigerate, covered, until serving.