Deviled Eggs

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Deviled Eggs with Brown Sugar and Chili Bacon

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Ingredients
  

For the Brown Sugar and Chili Bacon

  • 1/4 cup brown sugar, firmly packed
  • 2 tsp chili powder
  • 8 thick-cut bacon

For the Deviled Eggs:

  • 12 large eggs, hard-boiled, cooled & halved
  • 2 tsp fresh chives, minced
  • 2 tsp white vinegar
  • 1/4 cup sour cream
  • paprika

Instructions
 

  • Before preparing the eggs, preheat oven to 400° degrees F.
  • Line a rimmed baking sheet with aluminum foil. Set a cooling rack inside the prepared pan and set aside.
  • In a shallow dish, combine the brown sugar and chili powder. Dredge the bacon slices in the brown sugar mixture and arrange the bacon on the rack. Bake in the preheated oven until crisp, about 20 minutes. Allow to cool. Slice into 2" pieces and set aside.
  • To prepare the eggs, transfer egg yolks from halves to mixing bowl and combine with chives and vinegar.
  • Stir in sour cream. Add more as needed to reach desired smoothness.
  • Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high and sprinkle with paprika.
  • Top each with a 2” square piece of brown sugar and chili bacon.

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Margaritas hold a dear place in my family’s heart. Not only have we used my grandfather’s award-winning recipe at Casa Vega since 1956 but my father also wanted to name me Margarita, the Mexican equivalent of Margaret. Thankfully, my mom talked sense into him and made the point the daughter of Casa Vega can not be named Margarita. I may not be named after this special drink but the story will always make me smile.