Bloody Mary Deviled Eggs with Maple-Black Pepper Bacon & Ole Smoky Moonshine Pickles
Yields 6-8 eggs
Recipe by Chef Brandon Frohne
3 Slices of Thick Slab Bacon
2 tbsp Maple Syrup
6 Hardboiled Eggs
¼ cup Duke's Mayo
2 tbsp Chopped Ole Smoky Moonshine Pickles
2 tsp Cholula Hot Sauce
1 tsp Celery Seed
1 tbsp Chopped Dill
2 tsp Dijon Mustard
Kosher Salt & Black Pepper As Needed
Celery for Garnish
Old Bay Seasoning
Small Skewers
To Make Maple Black Pepper Bacon:
- Preheat oven to 350 degrees.
- Place bacon slices on a baking pan lined with parchment paper. Add maple syrup to bacon, and spread evenly with a spoon or pastry brush.
- Add cracked black pepper over the bacon. Bake 10-12 minutes until crispy.
- Remove from oven, and place bacon onto a paper towel to drain excess fat.
To Make Deviled Egg Mixture:
- Slice eggs in half, and scoop yolks into a food processor with a spoon.
- Add mayo, chopped pickles, hot sauce, celery seed, dill, mustard, and a pinch of salt & pepper into a food processor.
- Pulverize the mixture for 15 seconds until smooth.
- Scoop out mixture with a spatula into a pastry bag fitted with a medium size open tip.
To Assemble Eggs:
- Pour Old Bay onto a plate, and dip top of eggs into the spice.
- Pipe deviled egg mixture into the egg.
- Place bacon onto a skewer, and stick into deviled egg mixture.
- Garnish with celery leaves, and enjoy!