“BLT” Deviled Eggs

Beet Pickle Mix
3 large fresh whole beets (peeled and cut into quarters)
1 cup sugar
1 cup water
2 cups apple cider vinegar
1/4 cup pickling spice

Beet Pickled Eggs (egg salad)
1 dozen large eggs
1 cup Duke’s mayonnaise
1 Tablespoon yellow mustard
1 teaspoon sweet pickle juice
2 teaspoons apple cider vinegar
Sprinkle of turmeric
Salt & pepper (to taste)

Candied Bacon
15 strips of thick-cut bacon
1 cup brown sugar
2 teaspoons of freshly ground black pepper

Prepare the Beet Pickled Eggs
Combine all ingredients in a sauce pot, bring to a boil, and strain into a container then let the mixture cool completely before adding cooked egg halves. Let egg white halves sit overnight in beet pickle liquid.

Prepare the Candied Bacon
Preheat the oven to 325 degrees, which is the perfect temperature for bacon. Place bacon on parchment paper and grind black pepper heavily on raw bacon and sprinkle brown sugar on top. Cook for 15-20 minutes, depending on the oven. Keep sugary bacon fat for other recipes. Let bacon cool on a cutting board (not in fat) then cut into strips.

Prepare the “BLT” Deviled Eggs
Boil eggs for 13 minutes in a salted pot of water. Remove eggs and put them in an ice bath. Crack eggs on the side of the sink, peel eggs under running water and separate the whites and yolks of the egg. Make the egg salad with the remaining ingredients. Reserve the whites for pickling. Assemble by piping egg yolk mixture into each half of the beet pickled egg, top with candied bacon and a sliver of fresh jalapeño.