Deviled Eggs (Park Tavern Style)

Directions for the Candied Bacon

Lay down strips of bacon onto a baking sheet lined with parchment paper or a Silicon mat. Place into a cold oven and then heat to 350-degrees. Starting in a cold oven will ensure that your bacon doesn’t burn. Cook for 20 minutes. 

Remove the baking sheet from the oven, crank the heat to 425-degrees. Sprinkle brown sugar generously over the partially cooked bacon strips. Return to the oven and cook for another ten minutes or until the bacon is cooked and the sugar has caramelized.

Transfer the candied bacon to a smaller sheet with a fitted rack. Allowing air to circulate under the cooked bacon pieces will ensure that it becomes crispy. 

Directions for the Chimichurri

Mix all of the ingredients together. Tasting often in order to adjust seasoning. Set aside. 

Directions for the Deviled Eggs

Bring a medium sauce pot of water to a boil. Slowly lower the eggs into the boiling water. Bring the water back up to a rolling boil before covering and removing from the heat. Allow the eggs to sit in the hot water for 12 minutes. 

Transfer the eggs to an ice bath. Then, individually crack the shells of the eggs so that the water penetrates the eggs whites more quickly. This will make them easier to peel. 

Once cooled, slice the eggs in half and separate the yolks from the whites. Gather all of your yolks and mix together with mayonnaise, mustard, salt, and pepper. I like using a fork to mash everything together. 

To assemble the deviled eggs, fill a small Ziplock bag with the filling. Cut a small corner of the bag to make a makeshift piping bag. Fill each egg white with one tablespoon of the filling before topping with a bit of chimichurri, piece of candied bacon, and pickled jalapeño. Enjoy!