Fresh Herb Deviled Eggs with Candied Bacon
½ cup mayonnaise
2 Tbsp. half and half
½ tsp. mustard powder
12 large organic eggs
1 Tbsp. apple cider vinegar
1 tsp. fresh parsley (finely chopped)
1 tsp. fresh chives (finely chopped)
1 tsp. fresh dill
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. garlic powder
¼ tsp. paprika
½ cup light brown sugar (packed)
1 tsp. cinnamon
8 slices of natural cherry wood bacon
12 large organic hard boiled eggs (note: Freshest is not best when cooking hard boiled eggs. Try to use eggs that are at least one week old and they will be easier to peel. Also before cooking the eggs, place the carton of eggs on its side for a day. The yolk will center itself so you have it in the middle of the white.)
Preheat oven to 350 degrees.
Mix brown sugar and cinnamon. Dredge bacon on both sides in brown sugar mixture (well coated) and place on wire rack with a baking pan beneath it. Bake for 15-20 minutes until bacon appears to be caramelized.
Place all 12 eggs in a saucepan in a single layer and add water until it is 1 inch over the eggs. Over high heat, bring eggs to just a rapid boil. Remove pan from heat and cover for 12 minutes, then transfer to cold ice water for 10 minutes before peeling.
Once eggs are peeled, slice eggs lengthwise and remove yolks. Arrange egg whites on platter. Add yolks to food processor with mayo, half and half, vinegar, salt, pepper, mustard powder and garlic powder. Gently pulse in all fresh herbs a few times until just incorporated. Use a spoon to return yolk mixture to sliced egg whites or fill a Ziploc bag or pastry bag with yolk mixture, cut off one corner and pipe into egg whites. Sprinkle paprika as a garnish after filling eggs.
Cut candied bacon into small pieces to garnish deviled eggs. Serve and enjoy.