Devilled Eggs

Candied Bacon Devilled Eggs

12 hard-cooked eggs, peeled

½ cup (125 mL) Mayonnaise or salad dressing spread

2 tbsp (25 mL) grainy mustard

8 strips candied bacon*, finely chopped

¼ cup (50 mL) sundried tomatoes, finely chopped

¼ cup (50 mL) basil leaves, finely chopped

1 tsp (5 mL) pepper

Slice each egg in half lengthwise and remove yolk. In a small mixing bowl add egg yolks, salad dressing and mustard until well combined. Fold in bacon, sundried tomatoes and basil. Spoon filling into centers of egg whites.

Makes 24 appetizers

*Candied Bacon

1 lb (500 g) sliced side bacon

½ cup (125 mL) maple syrup

¼ cup (50 mL) brown sugar

½ tsp (2 mL) cayenne pepper

Preheat oven to 350° (175°C). Line a baking sheet with non-stick foil. In a pie plate, combine syrup, sugar and pepper. Dip bacon strips into mixture and allow excess to drip off. Place on baking sheet. Bake 20 minutes; increase temperature to 400° F (205°C) and bake for another 10 minutes. Cool and finely chop.

Nutrients per serving:

Calories: 285.4
Carbohydrates: 7.5 g
Fat: 27.2 g
Protein: 3.2 g
Sodium: 90.0 mg
Fibre: 0.1 g