Beet Dyed Deviled Eggs with Candied Bacon

Ingredients:

• 8 hard boiled eggs

• 3 cups beet juice

• 2 tablespoons mayo

• 2 tablespoons pickle juice

• 1 tablespoon dijon mustard

• ¼ teaspoon paprika

• ¼ teaspoon garlic powder

• salt and pepper to season

• chives for garnish

Candied Bacon

• 1 12oz package bacon

• 2 tablespoons maple syrup

• 2 tablespoons brown sugar

• ½ teaspoon ground black pepper

Method:

In a medium bowl, add the whole hard boiled eggs that have been peeled, and cover with beet juice. Cover the bowl and place in the fridge for at least 4 hours, overnight is best.

Once eggs have marinated, slice the eggs in half and place the yolks into a small blender or food processor or just a bowl. Add the rest of the ingredients and process or mash until very smooth. Spoon or pipe the mixture into the center of the halved eggs. Chill while you make the bacon.

Preheat the oven to 350°F.

Lay the bacon flat onto a sheet tray lined with parchment paper. Combine the maple syrup, brown sugar and black pepper. Brush onto the bacon until fully coated. Place in the oven and bake for 25-30 minutes until the bacon is crisp and caramelized. Remove from tray onto a plate to cool (do not line with paper towels, the bacon will be sticky).

Cut the bacon into small pieces.

To finish deviled eggs, top with a piece or two of bacon and a chive. Enjoy!