Candy the Bacon

• Preheat your oven to 350°F
• Line a baking sheet with foil and place a wire rack on top. Lay bacon strips on the rack.
• Sprinkle the bacon evenly with brown sugar
• Bake for 30 minutes
• Remove and let cool. Once cool, break into 2″ squares.

Prep the Eggs

• Prep the Eggs
• Place eggs in a saucepan, cover with cold water, bring to a boil. Once boiling, turn off heat, cover, and let sit ~12 minutes (or per your preferred method).
• Drain and transfer to an ice bath. Let cool, then peel.
• Slice in half lengthwise. Carefully remove yolks and place in a mixing bowl.

Make the Filling

• Mash yolks with a fork until granular in texture.
• Add mayonnaise, salt, pepper, mustard and vinegar. Mix until creamy and well combined.
• Taste and adjust seasonings. If it’s too thick, add a little more mayo.

Assemble and Garnish

• Using a plastic baggie or piping bag, fill each egg white half with the yolk mixture.
• Top with a piece of candied bacon and a thin jalapeño slice.
• Chill for at least 30 minutes before serving (this helps everything set).