Herbed Deviled Eggs with Maple Glazed Bacon (makes 20 eggs)
3 strips streaky bacon
2 Tbsps. (30ml) maple syrup
1 dozen eggs (plus a few more in case they don’t peel well)–organic, yes, but not super fresh eggs as they’re too hard to peel
Mayonnaise to taste–about 1/2 cup (120ml)
Herbs to taste–I used 2 Tbsps. (30ml) each of parsley and tarragon–4 Tbsps. (60ml) total–but you can use any herb you prefer. Chives would be nice. I would use medicinal tasting herbs like sage, rosemary, oregano sparingly.
Squeeze of lemon juice
Salt and freshly and finely ground black pepper to taste–don’t have big chunks of black pepper in the eggs for it is a startlingly and unpleasant surprise…
Hard boil the eggs and set aside. You might want to do this step in advance to make sure you get enough intact egg whites.
To make the bacon:
Preheat the oven to 400F/205C degrees. Line a baking sheet with aluminum foil or parchment paper.
Transfer the bacon to the baking sheet and baste both sides with the maple syrup.
Place the baking sheet on the middle rack of the oven and bake for 5 minutes. Make sure the bacon doesn’t burn. Transfer the bacon to a rack or plate and let cool.
Putting the eggs together:
Peel the hard-boiled eggs, cut them in half and gently scoop out the yolks.
Put the egg yolks, one whole egg white, mayo, herbs and lemon juice in a food processor and blend until smooth, scraping down the sides as needed. You could also mince the herbs with a knife and mash everything together with a fork. Taste and season to taste with salt and pepper. The filling might be fine as is.
Using either a piping bag or a spoon, fill the whites with the egg yolk mixture.
Chop or cut the bacon into thin strips and sprinkle on the eggs. Serve immediately or cover and refrigerate.