Organic Ghost Pepper Deviled Eggs

Here’s what you’ll need:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoons sweet relish
• 2 tablespoons Yellowbird Organic Ghost Pepper Hot Sauce
• Salt and pepper to taste
• 1/2 pound bacon
• 1 tablespoon maple syrup
• Fresh chives, chopped
• Everything bagel seasoning
• Extra drizzle of Yellowbird Organic Ghost Pepper Hot Sauce

Instructions:

1. Preheat oven to 400°F.
2. Place eggs in a pot of cold water. Bring to a boil, then reduce heat and simmer for 10–12 minutes.
3. Transfer eggs to an ice bath to cool completely.
4. While eggs cool, line a baking sheet with parchment paper. Arrange bacon slices, leaving space between each slice.
5. Bake in preheated oven for 15–20 minutes, or until just crispy.
6. Remove bacon from oven and brush with maple syrup. Return to oven for 2–3 minutes, or until glaze is bubbly and caramelized. Let cool and crumble.
7. Once eggs are cool, peel and slice in half lengthwise. Remove yolks and place in a medium bowl.
8. Mash yolks with a fork and mix in mayonnaise, Dijon mustard, sweet relish, and Yellowbird Organic Ghost Pepper Hot Sauce. Season with salt and pepper to taste. Stir until smooth.
9. Pipe or spoon the filling back into the egg white halves.
10. Top each deviled egg with crumbled maple-glazed bacon, a sprinkle of fresh chives, everything bagel seasoning, and an extra drizzle of Yellowbird Organic Ghost Pepper Hot Sauce.
11. Serve ‘em up and watch ‘em disappear!