8 large eggs, divided
2 slices thick cut bacon, uncooked
2 tablespoons light brown sugar
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon apple cider vinegar
1/8 teaspoon sugar
2 pinches salt
2 pinches ground black pepper
Vegetable oil for frying
1 tablespoon water
1/2 cup all-purpose flour
1/2 cup panko breadrumbs
1. Make the hard-boiled eggs by placing 6 of the eggs in a medium saucepan and filling it with cold water until it is 1 inch
above the eggs. Place the pan over high heat and when the water comes to a rolling boil, turn off the heat, cover the pan and
set your timer for 14 minutes. After 14 minutes remove the eggs from the pan with a slotted spoon and transfer them to a
bowl of ice water. Leave the eggs in the ice water for 30 minutes and they will be cold all the way through. Peel the eggs,
then place them in a bowl and put them in your refrigerator until needed. Now letís work on the bacon.
2. Preheat your oven to 350 degrees F.
3. Line a baking sheet with foil and place a rack in the pan. Arrange the bacon side-by-side on top of the rack.
4. Combine the brown sugar and peppers in a small bowl.
5. Use your fingers to sprinkle the brown sugar on top of the bacon and gently pat it down with your fingers. Let it sit for 5
minutes or until the sugar absorbs moisture from the bacon and sticks to it. Gently flip each slice of bacon over and sprinkle
the remaining sugar on the other side.
6. Bake for 35 to 50 minutes, or until the bacon is crispy, then let it cool. Thicker bacon will take longer to cook.
7. While the bacon cooks, preheat 2 to 3 inches of oil in a large saucepan or Dutch oven with a thermometer attached over
medium heat to 325 degrees F.
8. Slice each of the hard-boiled eggs in half lengthwise and remove the yolks.
Set aside all but four of the hard-boiled egg white halves. Youíll use eight of them for this recipe, so you can use the four
leftover whites for another recipe, or just eat them. Use a fork to crush the yolks and mix them with the mayonnaise, mustard,
vinegar, sugar, salt, and pepper in a medium bowl. Mix until smooth.
9. Beat the remaining 2 uncooked eggs in a medium bowl with 1 tablespoon of water. Measure the flour into another medium
bowl, and the breadcrumbs into a third medium bowl.
10. Toss each of the hard-boiled egg whites in the flour until lightly coated. Shake off the excess flour, dip the eggs into the
beaten egg until fully moistened (allowing the excess to drip off), then toss them in the breadcrumbs until completely coated.
Arrange the breaded egg whites on a plate until they are all breaded.
11. Fry the breaded egg whites in the hot oil for 2 to 3 minutes or until golden brown. Remove them to a rack or paper towellined plate until they are all done.
12. Spoon 2 teaspoons of the yolk mixture into each crispy egg white. Sprinkle the top of each egg with a dash of smoked
13. Cut each slice of bacon candy into 4 pieces, then stick the edge or corner of a piece of bacon into each of the yolks and