Deviled Eggs hold a spot close to our hearts at Stewart Maple. In fact, it’s THE appetizer that everyone eagerly awaits for on Christmas day at our Goggie’s house from our Aunt Debbie (Goggie is what we call Gina’s mom – our grandmother. You’ll have to ask the Stewart Brothers on what exactly the story is with that name, but I can assure you this woman is way too cool to be a Nana). But back to the eggs- we love them and we can’t get enough of them. But these deviled eggs have a bit of a Stewart Maple twist and it’s ALL IN THE BACON BABY! That’s right, these little devils are topped with maple-candied bacon. Yeah- I don’t think there is much more for me to say other that give ’em a try!
• 6 large eggs
• 4 mayonnaise
• 1 tsp Dijon mustard
• 3/4 tsp white wine vinegar
• 1 tbsp sweet relish
• salt and pepper to taste
Candied Maple Bacon Crumble:
• ½ lb – 1 lb of fresh cut bacon
• ¼ – ½ c coconut sugar
• ¼ – ½ c Stewart Maple syrup
• Prepare your maple bacon crumble using this recipe. Once cool, crumble or dice 2-3 strips of prepared bacon into small pieces. Set aside.
• In a medium pot, cover eggs with water and bring to a rolling boil. Cover pot and allow eggs to cook for 12 minutes.
• Submerge hard boiled eggs in ice bath and allow to cool 10-20 minutes.
• Once cool, peel and sliced lengthwise. Remove egg yolks and place them in a separate bowl.
• Combine egg yolk, mayonnaise, mustard, vinegar, salt and pepper. Mix/whisk until smooth.
• Using a pastry bag or spoon, fill egg white “cups” with filling mixture.
• Top with crumbled maple bacon and enjoy!
• Use older eggs or add a little vinegar to water to make egg peeling easier.
• Substitute sweet relish for dill for a more savory flavor.
• No coconut sugar for your candied bacon? Double down on the sweet with maple sugar.
This recipe is a Stewart Maple and Forkd collaboration. For more great recipes, check out www.forkd.squarespace.com